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stacked blueberry pie bars

Blueberry Pie Bars with Sugar Cookie Crust

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 people
Calories: 383kcal
Author: Becky Hardin
These easy blueberry pie bars are made with a refrigerated sugar cookie dough crust, a super creamy blueberry filling, and the sweetest crumble topping. Quick, easy, and party-ready!
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US Customary - Metric

Equipment

  • 9x13 Baking Pan
  • Hand Mixer

Ingredients

For the Pie Bars:

  • 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 fresh or frozen**

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.
    baked blueberry pie bars in a baking pan.
  • Place cooled bars into the fridge for at least 4 hours to set before serving.

Notes

*Any lemon-flavored Greek yogurt works well here. Plain Greek yogurt also adds tang without the extra flavor. Lemon juice, zest, or extra can be added to plain yogurt as well.
**I love using fresh blueberries, but frozen berries work great in a pinch. No need to thaw before mixing into the filling.
Becky's Top Tips:
  • For a shortcut, simply use a canned blueberry pie filling instead of making your own. Just layer it onto the crust and bake with the crumble topping.
  • Don't over-mix the crumb topping. Once the texture resembles crumbs, the mixture is ready to go.
  • When preparing these for a party, I prefer to make them a day ahead. The extra time to chill and set gives them the perfect texture!
  • Add some extra lemon zest for a brighter flavor.
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: 383kcal | Carbohydrates: 42g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 183mg | Potassium: 150mg | Fiber: 1g | Sugar: 27g | Vitamin A: 542IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 1mg