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stacked blueberry pie bars

Blueberry Pie Bars Recipe

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 people
Calories: 382kcal
Springtime is almost here, so celebrate the season by making a batch of delicious blueberry pie bars! These thin, buttery, berry packed treats are so good, you might just find yourself making them all year long.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • 9x13 Baking Pan
  • Hand Mixer

Ingredients

  • 16 ounces Pillsbury sugar cookie dough 453 grams (1 package)
  • ¼ cup brown sugar 53 grams
  • ¼ cup granulated sugar 50 grams
  • 8 ounces cream cheese 227 grams, room temperature (1 brick)
  • 1 large egg 50 grams, room temperature
  • 5.3 ounces Chobani lemon & cream yogurt 150 grams (1 container)
  • 2 cups blueberries 340 grams

For the Crumb Topping

  • 1 lemon juiced and zested
  • ½ cup all-purpose flour 60 grams
  • 1 teaspoon brown sugar 4 grams
  • ½ cup unsalted butter 113 grams, cubed (1 stick)

Instructions

  • Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper.
  • Spread the sugar cookie dough into the prepared baking pan and press down to evenly cover the bottom of the pan. Bake for 20 minutes
    16 ounces Pillsbury sugar cookie dough
  • While the crust bakes, make the filling. In a large bowl, using a hand mixer, cream the sugar, brown sugar, and cream cheese together. Add the egg and whisk to combine. Add the yogurt and whisk well. Gently fold in the blueberries.
    ¼ cup brown sugar, ¼ cup granulated sugar, 8 ounces cream cheese, 1 large egg, 5.3 ounces Chobani lemon & cream yogurt, 2 cups blueberries
  • Evenly spread the blueberry mixture over the baked cookie dough crust.
  • Make the crumb topping: Add the lemon juice, flour, brown sugar, and cubed butter to a small bowl and mix well until the texture resembles crumbs. Sprinkle crumb mixture over the blueberries. Top with lemon zest.
    1 lemon, ½ cup all-purpose flour, 1 teaspoon brown sugar, ½ cup unsalted butter
  • Place into the oven on the center rack and bake for 45 minutes. Allow to cool on a cooling rack for 15 minutes, then place into the fridge for at least 4 hours before serving to allow it to set.

Notes

  • Don't mix the crumb topping too much. Once the texture resembles crumbs, the mixture is ready to go. If you over mix the topping, you risk it losing the desired texture.
  • Instead of just waiting 4 hours for the bars to set, I recommend letting them sit overnight. That way, the texture will be absolutely perfect when you're ready to serve them!
  • Don't be afraid to use a good amount of lemon zest. It's never a bad thing when the lemon flavor stands out with these bars!
Storage: Store blueberry pie bars in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1bar | Calories: 382kcal | Carbohydrates: 42g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 182mg | Potassium: 149mg | Fiber: 1g | Sugar: 27g | Vitamin A: 540IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg