These Blueberry Pie Bars offer a delightful combination of a buttery crust, a creamy filling, and a juicy blueberry topping, all finished with a delicious crumble. They are perfect for a sweet treat any time of the year.
Blueberry Pie Bars
Ingredients
Crust and Crumble Topping:
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 ½ cups all-purpose flour
- Pinch of salt, optional and to taste
Filling:
- 1 large egg
- Heaping ½ cup plain or vanilla Greek yogurt (or sour cream; lite is okay)
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
Blueberry Layer:
- 12 ounces (2 cups) blueberries (fresh or frozen; do not thaw if using frozen)
- ⅓ cup granulated sugar (or ½ cup if berries are sour)
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
Instructions
1. Preheat and Prep:
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with aluminum foil and spray with cooking spray. This step makes cleanup easier.
2. Make the Crust and Crumble Topping:
- In a large microwave-safe bowl, melt the butter (about 1 minute on high power).
- Add the granulated sugar and brown sugar to the melted butter, whisking to combine.
- Add the flour and optional salt, stirring until the mixture is very dry and sandy with some larger crumble pieces.
- Set aside a heaping ¾ cup of the crumble mixture for the topping.
- Transfer the remaining mixture to the prepared pan. Using a spatula or your fingers, firmly press the mixture to form an even, smooth crust. Set aside.
3. Prepare the Filling:
- In a medium bowl, whisk together the egg, Greek yogurt, granulated sugar, and vanilla extract.
- Add the flour and whisk until smooth.
- Pour the filling evenly over the crust and smooth it out with a spatula.
4. Make the Blueberry Layer:
- In another medium mixing bowl, combine all the blueberry layer ingredients. Toss to mix well. Don’t worry if the sugar hasn’t fully dissolved; it will liquefy while baking.
- Evenly distribute the blueberry mixture over the filling.
5. Add the Topping:
- Sprinkle the reserved crumble mixture over the blueberries. For larger crumble pieces, squeeze the mixture in your palm before sprinkling.
6. Bake:
- Bake for about 60 minutes, or until the edges are bubbling vigorously and the center shows some bubbling. The crumble topping should be set and pale golden.
- Place the pan on a wire rack and let the bars cool for at least 1 to 2 hours before slicing and serving. For best results, allow them to cool overnight.
7. Serve and Store:
- Once cooled, slice and serve. The bars can be stored airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.
Description and Tips
Tips for Success:
- Lining the Pan: Use aluminum foil to line the pan for easier removal and cleanup.
- Mixing the Crust: Ensure the crust mixture is well combined but still crumbly. This gives the bars a perfect texture.
- Distributing the Filling: Spread the filling evenly over the crust to ensure even baking.
- Cooling Time: Allow the bars to cool completely before slicing to avoid a messy outcome. Patience here results in perfect squares that hold together beautifully.
- Serving: These bars can be enjoyed at room temperature, slightly chilled, or even warmed with a scoop of vanilla ice cream.
Enjoy the rich flavors and textures of these delightful Blueberry Pie Bars!
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