August 7th, 2015

Blueberry Pie Bars

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If you love the idea of fresh blueberry pie without all the work, then these blueberry pie bars are for you! With a delicious buttery crust and a lightly sweetened blueberry filling, they’re the perfect kind of bar for summer time–delicious served with a cold glass of freshly squeezed lemonade! They’re also fabulous served slightly warm with a scoop of vanilla ice cream. And we may or may not have eaten them for breakfast.  My family loved these bars so much, we already have plans to try the recipe with some of our other favorite summer fruits. I’m thinking peach pie bars will be in the works very soon!


Blueberry Pie Bars

Preparation 15 mins Cook Time 45 mins Total Time 1 hr


  • 3/4 cup white sugar, divided
  • 1/2 teaspoon baking powder
  • 1 1/2 cups flour
  • 1/2 cup cold butter, diced
  • 1 egg
  • Pinch of salt
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons cornstarch
  • 2 cups fresh blueberries
  • 1 teaspoon lemon zest


  1. Preheat oven to 375 degrees. Line a 9x9 inch square pan with parchment paper.
  2. In a medium bowl, stir together 1/2 cup sugar, flour, baking powder salt and cinnamon. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. Pat half of the dough into the prepared pan in an even layer.
  3. In another bowl, stir together the remaining 1/4 cup sugar and the cornstarch. Gently mix in the blueberries and lemon zest.
  4. Sprinkle the blueberry mixture evenly over the crust. Crumble the remaining dough evenly over the blueberry layer.
  5. Bake for 45 minutes or until the top is light golden brown. Cool completely before cutting into squares.
 Who Dished It Up First: Adapted from All Recipes



  1. These look so wonderful, Danelle. Lemon with blueberries = delicious!

  2. I would like to make this for dessert tonight but it has to be gluten-free for a friend of mine. Do you or any other readers have ideas on how to make this safe for her to eat? If I subsitute coconut flour for the white flour would it be enough change?

  3. Danelle & Naomi, I do not recommend using coconut flour in any baked good as a substitute for flour. It turns out awful. Brown rice flour works well and there are several blends these days – even Bob’s Red Mill all purpose gluten free flour is a better alternative. Coconut flour causes a real texture problem. Just saying…..

    • Thanks Teresa. I don’t know much about converting recipes to gluten free, but I was also going to suggest rice flour or just an all-purpose gluten free flour. I have never used coconut flour, so I would have had no idea what to expect.

  4. I don’t know if my expectations were high or what but I was less than impressed with these. But I try not to give up on Danelle’s recipes when something just doesn’t cut it for me. So… I cheated. I used blueberry pie filling and lemon zest the second round and BOOM!


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