These Blueberry Pie Bars combine everything I adore about classic pie without the hassle of rolling out dough or crimping edges. The buttery shortbread crust provides the perfect foundation, while the jammy blueberry filling delivers that beloved pie flavor in every bite. That crumbly oat streusel topping? It adds just the right amount of texture and sweetness!
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🥧These bars slice into neat squares that are ideal for sharing at gatherings or packing in lunchboxes!
My 2 Best Tips For Making Blueberry Pie Bars
Don't skip pressing the crust with the bottom of a cup: This creates an even, compact layer that won't crumble when you bite into the finished bars.
Streusel Technique: Pinch the topping mixture firmly between your fingers to create substantial clumps that bake into crunchy, golden nuggets.
I always spread the blueberry filling all the way to the edges of the crust to ensure every bite has the perfect balance of crust, filling, and topping.
I usually allow the bars to cool completely before slicing to prevent the filling from oozing out and the bars from crumbling.
The best part is how forgiving this recipe is—frozen or fresh berries work equally well, and you can easily adapt it to whatever fruit you have on hand. These bars taste like summer in every bite, whether you're enjoying them for breakfast with coffee or serving them as a casual dessert.
🩷 Melissa
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Best Blueberry Pie Bars with Streusel Topping
Ingredients
- 1 cup fresh or frozen blueberries
- 1 cup blueberry preserves or jam
- 1 tablespoon fresh lemon juice
- 2 ½ cups all-purpose flour
- ⅔ cup sugar
- ½ teaspoon salt
- 2 ¼ sticks butter (softened and cut into tablespoons (18 tablespoons or 1 ⅛ cups))
- ⅔ cup old-fashioned rolled oats
- ¼ cup brown sugar
Instructions
- Preheat the oven to 375°F. Line a 9-by-13-inch baking pan with foil so that the foil over hangs the sides by a few inches, and then butter the foil.
- In a small bowl, combine the fresh or frozen blueberries, preserves, and lemon juice. Use a fork to mash the berries so that a bit of the fruit remains. Stir to combine, and set aside.
- Add 16 tablespoons of butter (leaving 2 tablespoons for later), flour, sugar, and salt to the bowl of a stand mixer or in the food processor. Process until the mixture becomes a uniform texture and color, about 1 minute.
- Reserve 1 ¼ cups of the butter mixture for the topping. Press the remaining butter mixture into the foil-lined pan.
- Press the mixture together in the bottom of the pan using the bottom of a cup. Bake the crust until the edges start to brown, around 15 minutes.
- Spread the blueberry mixture evenly over the hot crust.
- Add the oats, brown sugar, and remaining 2 tablespoons of softened butter to the reserved flour mixture, and stir to combine.
- Pinch the mixture between your fingers to make small clumps of streusel, and drop them evenly over the fruit. Once you've made lots of streusel lumps, sprinkle any remaining topping over the fruit.
- Bake the bars until the blueberry filling begins to bubble and the topping is a deep golden color, around 24 minutes.
- Remove from the oven, and let the bars cool completely in the pan.
- Remove the bars from the pan by pulling on the foil, cut into squares, and serve.
- Store any extras in an airtight container.
Notes
Nutrition
How To Make Blueberry Pie Bars
Step 1: Preheat your oven then line a 9×13 pan with foil so that hangs over the edge. Butter the foil.
Step 2: Combine the blueberries, preserves, and lemon juice in a small bowl, mashing the blueberries so that only a bit of whole fruit is left. Set aside.
Step 3: Mix 16 tablespoons of butter, flour, salt, and sugar with a mixer or food processor until it is a uniform color and texture. Remove 1 ¼ cups to save for the topping then press the rest into the 9×13 pan with a cup. Bake it for about 15 minutes until the edges turn golden.
Step 4: Top the crust with the blueberry mixture. Add the oats, brown sugar, and remaining butter to the reserved flour mixture. Stir to combine then pinch the dough and drop the pinches evenly over the top of the blueberries. Once evenly covered, sprinkle the rest of the flour mixture over the top.
Step 5: Bake 24 minutes or until the filling it bubbly and the topping is deep golden. Remove from the oven and let cool completely.
Step 6: Remove the cooled bars from the pan by the foil and cut into squares. Save any leftovers in an airtight container.
Recipe FAQs
Yes, you can use 2 cups of blueberry preserves total if fresh or frozen berries aren't available. The texture will be slightly smoother, but the flavor will still be delicious.
The filling should be bubbling around the edges, and the streusel topping should be a deep golden brown color. This typically takes about 24 minutes for the topping layer.
Use a sharp knife and wipe it clean between cuts. Make sure the bars are completely cooled, as cutting them while warm will cause the filling to spread.
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