I’ve made my share of pie “cookies” – apple and cherry – so when I saw a recipe on Pinterest for Blueberry Pie Bars, I thought why not? (One of these days, I’ll get around to making an actual, regular ol’ pie. :-P)
These bars ooze blueberry flavor. The blueberry yogurt I used added an extra berry kick. The bars also hold their form well, thanks to the packed crumble crust.
Blueberry Pie Bars
For crust and crumble to use as topping:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 cups all-purpose flour
- 1 egg
- 1/2 cup Greek yogurt (I used a blueberry flavored yogurt)
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
For blueberry layer:
- 1 12 oz package/2 cups blueberries
- 1/3 cup granulated sugar (use 1/2 cup if you have tart berries)
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
1. Preheat oven to 350 degrees. Line an 8-inch baking pan with aluminum foil and then coat foil with baking spray. You’ll be able to pop out the bars in a snap this way.
2. To create crust and crumble, first melt butter and pour into a large bowl. Whisk in both sugars followed by the flour. Reserve 3/4 cup for crumble topping and use remainder to line the bottom of the pan. Mixture will be sandy. Use fingers or spatula to pack down the crust into a tightly pressed, even layer.
3. In another bowl, mix filling by stirring together egg, Greek yogurt, sugar and vanilla. Next, whisk in flour. Pour filling atop crust and distribute and smooth out mixture evenly using a spatula.
4. In a third bowl, toss together blueberries, sugar, lemon juice and cornstarch. Pour blueberries into filling. Use spatula to spread out berries evenly.
5. Take crumble that was set aside and sprinkle clumps of it out atop blueberries and filling.
6. Bake for about 50-60 minutes or until filling is bubbling at edges and in center, and the crumble topping is golden. Allow time to cool for at least a couple hours. Carefully remove bars from pan using aluminum foil and slice them to desired size. Serve warm or cold. (I preferred mine after they’d sat in the fridge for a bit first.)
This recipe was first found on Averie Cooks.