Description
These Blueberry Pie Bars combine a buttery oat crust with a luscious blueberry filling, creating the perfect balance of sweet and tangy flavors. Baked to a golden brown with a crumbly oat topping, these bars are an easy and delightful dessert or snack that can be enjoyed fresh or chilled.
Ingredients
Crust and Topping
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 cup (85g) old-fashioned whole rolled oats, plus 2 Tablespoons divided
- 1/2 cup (100g) packed light or dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 10 Tablespoons (142g) unsalted butter, melted
Filling
- 4 and 1/2 cups (about 640g) blueberries, fresh is best
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (15g) cornstarch
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift out the bars later. Set aside.
- Make the Crust: In a medium bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, lemon zest, cinnamon, and salt. Pour in the melted butter and stir until the mixture resembles moist, crumbly sand with no dry spots. You should have about 3 cups (520g) of crust mixture.
- Press the Crust: Press two-thirds of the crust mixture (about 2 cups/345g) firmly into the bottom of the prepared pan, using your hands, a spatula, or the bottom of a measuring cup to compact it evenly. Bake for 10 minutes, then remove from oven and let cool slightly.
- Prepare the Filling: In a saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Stir gently and cook for 2–3 minutes until the sugar and cornstarch begin to dissolve and the berries are evenly coated and wet. Remove from heat and stir in the lemon zest.
- Assemble the Bars: Pour the blueberry filling evenly over the warm crust. Stir the remaining 2 Tablespoons oats into the leftover crust mixture, then sprinkle this oat crumble evenly over the filling. Lightly press the topping down with the back of a large spoon or flat spatula.
- Bake: Bake the bars for 45–55 minutes, until the topping is lightly browned and the blueberry filling bubbles around the edges.
- Cool: Remove from oven and let the bars cool completely in the pan set on a wire rack. You can cover and refrigerate them for up to 1 day before cutting if preferred.
- Slice and Serve: Using the parchment paper overhang, lift the bars from the pan and cut into squares. Serve at room temperature or chilled.
- Storage: Store leftover bars covered at room temperature for up to 2 days or in the refrigerator for up to 1 week for best freshness.
Notes
- Fresh blueberries yield the best flavor and texture, but frozen can be used if thawed and drained thoroughly.
- You can lightly grease the parchment paper for easier removal if desired.
- For a more tart flavor, increase lemon zest or add a splash of lemon juice to the filling.
- Bars can be frozen after cooling; thaw in the refrigerator before serving.
- Adjust baking time slightly if using a different size pan.
