Blueberry pie bars are loaded with blueberry pie filling and topped with a drizzle of a sweet vanilla glaze. They are great for any occasion or get-together! In fact, once you serve these tasty dessert bars, everyone will want to know how to make them!
Easy Blueberry Pie Bars Recipe
If you are looking for an incredibly easy dessert to whip up for a large crowd, these blueberry pie bars are just the thing! Not only are these pie bars delicious, but they are also simple to serve and will be a hit to anyone that tries them!
First, you'll make a buttery pie crust with just a handful of simple baking ingredients. Then it's topped off with blueberry pie filling, spoonfuls of reserved pie dough, and a sweet vanilla glaze for the perfect final touch!
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🥘 Blueberry Pie Bars Ingredients
If you are a frequent baker, it is likely that you have most of these common baking ingredients in your pantry and fridge already! To make these bars even more delicious, try my super easy homemade blueberry pie filling in place of a store-bought can.
Blueberry Pie Bars
- Butter - ¾ cup of butter softened at room temperature (12 tablespoons, or 1 ½ sticks of butter).
- Sugar - 1 ½ cups of white granulated sugar.
- Salt - ½ teaspoon of salt.
- Eggs - 3 large eggs (at room temperature).
- Vanilla Extract - 1 ½ teaspoons of vanilla extract. Use pure vanilla extract for the best flavor.
- All-Purpose Flour - 2 ¼ cups of all-purpose flour.
- Blueberry Pie Filling - 21 ounces of blueberry pie filling (1 21-ounce can or see my recipe).
Vanilla Glaze
- Confectioners' Sugar - ½ cup of confectioners' sugar (or powdered sugar).
- Heavy Cream - 1 tablespoon of heavy cream (or whole milk, or half & half).
- Vanilla Extract - ½ teaspoon of vanilla extract.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Blueberry Pie Bars
These fruity pie bars are incredibly easy to whip up, you'll want to make them all of the time! You will need a small and large mixing bowl, some measuring utensils, and a 9X13 baking dish to begin.
1 batch will make 18 pie bars. There is plenty to enjoy for a few days, or enough to serve a large crowd!
Blueberry Pie Bars
- Prep. To get started, preheat your oven to 350°F (175°C). Lightly spray a 9x13 baking dish with non-stick cooking spray.
- Cream. In a large mixing bowl, cream together the ¾ cup of butter, 1 ½ cups of sugar, and ½ teaspoon of salt.
- Add ingredients. Next, add the 1 ½ teaspoon of vanilla extract as well as the 3 large eggs, one at a time, making sure to mix in between each addition (*see note). You can add in a tablespoon or so of flour if your mixture begins to curdle.
- Add flour. Next, gradually mix in the 2 ¼ cups of flour until the dough has just combined, making sure not to over-mix it. Set aside 1 cup of the finished dough to be used for the topping.
- Assemble bars. In the prepared baking dish, spread out your dough so that it covers the entire bottom of the pan in an even layer. Then spread the 21 ounces of blueberry pie filling over the top. Finally, using the reserved cup of dough, drop spoonfuls over the top of the blueberry filling.
- Bake. Bake at 350°F (175°C) for 30-35 minutes. It is done when the bars have turned to a golden-brown color and the dough on top is completely baked. Transfer the 9X13 pan straight to your wire cooling rack. Top the pie bars off with the vanilla glaze once the bars are completely cooled.
Vanilla Glaze
- Mix. In a small mixing bowl, add ½ cup of confectioner's sugar, ½ teaspoon of vanilla, and 1 tablespoon of heavy cream. Stir gently to combine and then adjust the consistency by adding more cream or sugar as needed until the glaze can easily be drizzled.
- Add glaze. After the blueberry pie bars have cooled all the way, you can use a spoon to drizzle the vanilla glaze on top. Cut the bars into squares to serve.
Of course, these blueberry pie bars are delicious on their own. Dress them up even more, by topping the bars with a dollop of homemade whipped cream and some vanilla ice cream. Enjoy!
💭 Angela's Tips & Recipe Notes
- If you don't have any canned blueberry pie filling, my super simple homemade blueberry pie filling only takes 20 minutes to make!
- Blueberries pair well with lemons - if you have a lemon on hand, add some zest to sprinkle over the glaze!
- Make sure to completely cool the bars before slicing the bars to avoid them falling apart and making a mess.
🥡 Storing
Store any remaining blueberry pie bars (without the glaze) in an airtight container at room temperature for 1-2 days. Since I'm using a dairy-based glaze in this recipe, your pie bars should be refrigerated.
Freezing Blueberry Pie Bars
To freeze your blueberry pie bars, don't add the glaze until after they have thawed out. Wrap the bars in heavy-duty aluminum foil and then transfer them into an airtight freezer storage bag.
Thaw leftover blueberry pie bars overnight in the fridge and enjoy them within 3 months.
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❓ Recipe FAQs
Yes! Instead of using a store-bought can filling, go ahead and grab some fresh blueberries to make homemade blueberry pie filling. It's easier thank you think!
Of course! If blueberries aren't your thing, you can substitute them with a different variety of berries or your favorite fruit combination! My blackberry pie filling and cherry pie filling are delicious and easy too.
Absolutely! You may make these pie bars the day before if you don't add the glaze. Store the bars at room temperature in an airtight container. Add the glaze on the top right before you serve. Also, the bars can be frozen for up to 3 months!
😋 More Tasty Dessert Bar Recipes
- Pineapple Pie Bars - These pineapple bars feature delicious tropical pineapple topped with a buttery and flaky crust!
- Cherry Pie Bars - This cherry pie bar recipe is great to make for your next party, gathering, or potluck!
- Blackberry Pie Bars - These delicious pie squares are easy to prepare and only take 30 minutes in the oven!
- Apple Cobbler Bars - Apple cobbler bars are full of the best fall spices and crisp apple flavor!
- Chocolate Pecan Pie Bars - This pie bar recipe starts off with a cream cheese crust topped with a chewy, chocolate filling and crunchy pecans!
- Lemon Bars - If you love the flavor of lemons in your desserts, you must try these addicting lemon bars!
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📖 Recipe Card
Blueberry Pie Bars
Ingredients
Blueberry Pie Bars
- ¾ cup butter (softened - 12 tablespoons, or 1½ sticks butter)
- 1½ cups sugar
- ½ teaspoon salt
- 3 large eggs (at room temperature)
- 1½ teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 21 oz blueberry pie filling (1 21-ounce can or see my recipe)
Vanilla Glaze
- ½ cup confectioners' sugar
- 1 tablespoon heavy cream (or whole milk, or half & half)
- ½ teaspoon vanilla extract
(Note: 2x or 3x only changes the ingredient list)
Instructions
Blueberry Pie Bars
- To get started, preheat your oven to 350°F (175°C). Lightly spray a 9x13 baking dish with non-stick cooking spray.
- In a large mixing bowl, cream together the butter, sugar, and salt.
- Next, add the vanilla extract as well as the eggs, one at a time, making sure to mix in between each addition (*see note). You can add in a tablespoon or so of flour if your mixture begins to curdle.
- Next, gradually mix in the flour until the dough has just combined, making sure not to overmix it. Set aside 1 cup of the finished dough to be used for the topping.
- In the prepared baking dish, spread out your dough so that it covers the entire bottom of the pan in an even layer. Then spread the blueberry pie filling over the top. Finally, using the reserved cup of dough, drop spoonfuls over the top of the blueberry filling.
- Bake at 350°F (175°C) for 30-35 minutes. It is done when the bars have turned to a golden-brown color and the dough on top is completely baked. Transfer the pan to a wire cooling rack. Allow the bars to cool completely before topping them with the vanilla glaze.
Vanilla Glaze
- In a small mixing bowl, add in the confectioner's sugar, vanilla, and heavy cream. Stir gently to combine and then adjust the consistency by adding more cream or sugar as needed until the glaze can easily be drizzled.
- Once the blueberry pie bars are completely cooled, you can use a spoon to drizzle the vanilla glaze on top. Cut the bars into squares to serve.
Notes
- If you're out of canned blueberry pie filling, try my easy homemade blueberry pie filling!
- Store any remaining blueberry pie bars in an airtight container at room temperature for up to two days (without the glaze). If you are adding dairy-based glaze, your pie bars should be refrigerated.
- To freeze your blueberry pie bars, don't add the glaze until after they have thawed out. Wrap the bars in heavy-duty aluminum foil and then transfer them into a sealable freezer-safe bag. Thaw them overnight in the fridge and enjoy them within 3 months of freezing.
Katie says
Took a lot longer to cook for me. Next time I would also save more than 1 cup of of the dough. I wish there was a bit more on the top layer.
Dorothy says
Is the amount of sugar in this recipe correct for canned filling?
Angela @ BakeItWithLove.com says
Yes, it is for the pie bar dough (not added to the filling). Thanks for asking!