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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
Author: Becky Hardin
Made with sugar cookie dough, lemon Greek yogurt, & fresh berries, these blueberry pie bars are buttery, crumbly, sweet, & tart all in one!
Print Recipe
US Customary - Metric

Equipment

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

Ingredients

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

For the Crumb Topping

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

Instructions

  • Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper.
    ingredients for blueberry pie bars.
  • 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
    baked sugar cookie dough in a baking pan.
  • 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
    blueberry cream cheese filling in a glass bowl.
  • Evenly spread the blueberry mixture over the baked cookie dough crust.
    blueberry filling in a baking pan.
  • 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.
    baked blueberry pie bars in a baking pan.

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 or in the freezer for up to 3 months.

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