Description
These Blueberry Pie Cookie Bars combine the buttery goodness of cookie dough with the sweet-tart flavor of a blueberry pie filling, all in a convenient bar form. With a crumbly cookie crust, a luscious blueberry layer, and a sprinkle of streusel topping, these bars are like a handheld slice of pie—perfect for picnics, potlucks, or summer dessert cravings.
Easy to make and even easier to eat, these bars are a crowd-pleaser that captures the essence of fresh blueberries in every bite. Whether you use fresh or frozen berries, this recipe is a delightful way to celebrate the season. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Ingredients
For the Cookie Crust and Topping:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Blueberry Filling:
- 3 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (to thicken the filling)
- Zest of 1 lemon (optional, for extra brightness)
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper.
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Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined.
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Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be thick and crumbly.
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Prepare the Crust: Reserve about 1 cup of the dough for the topping. Press the remaining dough evenly into the bottom of the prepared baking pan to form the crust.
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Make the Blueberry Filling: In a medium saucepan, combine the blueberries, sugar, lemon juice, cornstarch, and lemon zest (if using). Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst (about 5-7 minutes). Remove from heat and let it cool slightly.
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Assemble the Bars: Spread the blueberry filling evenly over the cookie crust. Crumble the reserved dough over the top to create a streusel-like layer.
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Bake: Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
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Cool and Slice: Let the bars cool completely in the pan on a wire rack (about 1-2 hours). Use the parchment paper overhang to lift the bars out of the pan, then cut into squares.
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Serve and Store: Serve as-is or with whipped cream or ice cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Cuisine: American
