Blueberry Pie Bars are the perfect summer dessert for your next picnic or party.
Pie bars are the perfect treat for summer days. Nothing beats a sweet berry dessert at the end of a day spent outside.
A soft, sweet dough with folds of sweet blueberry pie filling and vanilla glaze makes them a perfect summer treat and picnic dessert.
Pie Bars
You can make pie bars with a homemade blueberry pie filling, or take a shortcut and use canned pie filling. The canned filling works great too.
Pie Bars of all kinds have become a family favorite over the years. Vanilla Glazed Cherry Pie Bars taste like a cross between muffins and cherry pie.
These bars are always more moist the second day after baking when stored tightly covered. Whenever possible, I make them a day ahead of when I plan to serve them.
These Peach Pie Bars satisfy my summer cravings for fresh peaches like not many other things can do. However you make them, pie bars are a treat!
Blueberry Pie Bars
Preheat the oven to 350 F. Cream the butter and sugar together in a large bowl. Beat in eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet and stir until combined.
Grease a 10 x 15-inch baking pan. Reserve 1½ cup of batter, spread the rest on the bottom of the greased baking pan. Spread with blueberry pie filling. I like to use a bit more than 20 ounces if I have it.
Using a teaspoon, dollop on the reserved batter in drops. Bake in preheated oven for 35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Do not over-bake.
Let cool. To make the glaze, beat the powdered sugar, vanilla extract, and enough milk to form a smooth consistency. Drizzle on cooled bars. Cut and serve. These are better the second day as the batter absorbs some of the moisture from the pie filling.
Easy Blueberry Desserts
This No Bake Blueberry Cheesecake is another easy blueberry dessert that everyone enjoys. And Blueberry Lime Quick Bread gets rave reviews as well every time I make it.
The Stovetop Berry Crisp is spectacular when served warm with a cold scoop of ice cream on top, as are these Blueberry Crumb Bars.
Blueberry crunch is the perfect dessert whether you choose to serve it warm or cooled and cut into bars. It’s a basic berry crisp, but a little crunchier with two layers of irresistible crisp topping.
Blueberry Pie Bars
Ingredients
For the Bars
- 1 cup butter, softened
- 1¾ cup sugar
- 1 teaspoon vanilla
- 4 eggs room temperature
- 3 cups all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups Blueberry Pie Filling
For the glaze
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 350 F. Cream the butter and sugar together in a large bowl. Beat in eggs and vanilla. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet and stir until combined.
- Grease a 10 x 15 inch baking pan. Reserve 1½ cup of batter, spread the rest on the bottom of the greased baking pan. Spread with blueberry pie filling. I like to use a bit more than 20 ounces if I have it.
- Using a teaspoon, dollop on the reserved batter in drops. Bake in preheated oven for 35 minutes or until lightly browned and toothpick inserted in the middle comes out clean. Do not over bake.
- Let cool. To make the glaze, beat the powdered sugar, vanilla extract and enough milk to form a smooth consistency. Drizzle on cooled bars. Cut and serve. These are better the second day as the batter absorbs some of the moisture from the pie filling.
Nutrition
{originally published 7/11/18 – recipe notes and photos updated 8/29/24}
Lindsay Eidahl says
I love blueberry desserts and this one will be on my list to make very soon! Thank you for sharing!
Kendra | www.joyinourhome.com says
We love blueberries and these look so delicious, Mallory! I love that the blueberry filling is homemade too! Thanks so much for joining me this week!
Jessica says
These look amazing. Pie is my son’s favorite. He would be forever grateful to you for this recipe. Thanks for sharing
Michelle @ The Painted Hinge says
Oh these look so yummy! Can’t wait to try this recipe!
Kristy Seibert says
Mallory- these look amazing! Thanks so much for sharing this week on the blog hop!
CoCo says
It sounds like you guys had such a great day, Mallory and what a fun way to end the day too! These blueberry pie bars look so good. I have several picnics coming up so I can’t wait to try these. Thanks so much for sharing the recipe and for the cherry link too, CoCo
Kristen says
Oooh these look sooo yummy! My dad loves blueberry pie – I may have to make these for him!
Mallory says
Thanks, Kristen.
Vicki and Jenn 2 Bees in a Pod says
We are a blueberry dessert loving family. This is definitely a keeper – thanks for sharing!
Cindy says
Do you think adding some lemon zest might brighten up the flavor? If so, how much do you think? My granddaughter asked me for a picnic dessert recipe and I had this in my must do recipes! Thank you.
Mallory says
Yes. I think that would sound great!
Lynn Turner says
Can these be made a day ahead or even frozen?
Mallory says
Yes. These are better made a day ahead. And they freeze well too.
moozi says
This is really amazing ,,,,,,,,,,,,,,,,,,,,,,,,,,,, so delicious
Am trying this at last evening and made us lol
Thank you so much
Mary says
I’m glad you like the recipe!
Stephanie says
Crazy easy and crazy good! Also froze and reheated well!
Mary says
I’m so glad you like the bars, Stephanie!
Ann-Marie says
My mom made these for us growing up no they have ways been my favorite!
Mary says
I’m glad the blueberry pie bars could bring back memories! Enjoy, and happy baking.
Michelle C says
Delicious! Tastes like homemade sugar cookies slathered in blueberries. Also kind of similar to blueberry coffee cake, which makes me very nostalgic (haven’t had one since I was a kid). The edges of mine turned out a bit dry, but I think it’s because I used a glass pan. I’ll reduce the heat by 25 degrees next time I make it, and take it out a few minutes before it’s completely done (since it will continue baking in the pan for a bit). But this is a winner for sure. I would definitely bring this to a party, barbecue, or church function. A little lemon zest in the icing might not be a bad addition either.
Mary says
I’m glad that you loved the blueberry pie bars, Michelle! This is a great recipe for crowds; I’ve nothing but rave reviews when I bring these to events. Adding lemon zest sounds like a fun idea; if you decide to try it, let me know how it turns out! Enjoy, and happy baking.
Jan says
I made these with my homemade blueberry pie filling and then are moistand delicious
Mary says
I’m glad you loved the pie bars, Jan! Happy baking.
RoseMarie Chaloux says
I have made these many times !!!!! A great to recipe for a quick dessert !!!! Have used other can fruit pie fillings, cherry, peach, raspberry, strawberry, etc !!!!! Just awesome !!!! On the Glaze, I have used lemon juice instead of milk !!!! Great taste !!!!
Mary says
I’m so happy to hear that you love the recipe, RoseMarie.
Tammy Pardue says
Wonderful! I added 1/2 pkg lemon pudding and 1 tsp lemon flavoring to the batter. I’m making them for work and I know they will love them!
Mary says
I bet that was tasty, Tammy!
Candace Christopherson says
I made my blueberry filling for these bars and the cherry filling for cherry bars . One of the best and super easy recipes absolutely delicious. I as well made a little more than the 2 cups filling for each pan
Mary says
I’m glad you like it!
Dj says
I think that my neighbor has used your cherry version of this recipe before, because she made them for a dessert swap with my family before ? when I was scrolling on Pinterest and saw these, I immediately stopped because I recognized them! These are just as good as the ones my neighbor made lol. Great recipe, and super simple!
Mary says
I’m thrilled that you enjoyed them!
Jane says
Should you store them in the fridge or can they be left out in an airtight container of course?
Mary says
I typically store them in the fridge, but they’d likely be okay at room temp for several hours as long as it isn’t too warm.