Blueberry Pie Bars are the ultimate blueberry dessert! Made with a shortbread crust, creamy blueberry filling, and buttery crumble this blueberry pie bar recipe is an easy, yet irresistible treat!
No-Fuss Blueberry Pie Bars
Love pie but short on time? These Blueberry Pie Bars are the perfect solution!
With a buttery shortbread crust, a creamy, blueberry filled center, and an irresistible crumble topping, this handheld treat delivers all the flavor of homemade blueberry pie–with minimal effort.
Just 10 minutes of prep for a blueberry dessert that’s buttery, creamy, and bursting with plump blueberries.
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Blueberries: You can opt to use fresh or frozen blueberries, keeping in mind that if you select frozen blueberries, it is best to not thaw the berries and increase the baking time by 10 minutes.
- For the Crust & Crumble: Both the crust and crumble are made with a shortbread dough which comes together easily using sugar, salt, butter, and flour.
- Sour Cream: Use full-fat or reduced-fat (not fat-free) sour cream for a creamy, tangy filling that sets up well. You can also replace the sour cream with plain Greek yogurt if desired.
How to Make Blueberry Pie Bars
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Shortbread. Using a food processor or two forks, mix the flour, salt, and sugar together until combined. Add the cubed butter and pulse or mix until the mixture is crumbly. Remove 1/2 cup of this mixture and set aside for the crumble topping.
- Prebake Crust. Press the remaining shortbread into the baking dish to form the crust and pre-bake for 15 minutes. Partially baking the crust keeps the crust keeps it flaky and tender.
- Prepare Filling. While the crust is baking, use that time to mix together the sour cream, sugar, egg, and blueberries together.
- Layer Blueberry Pie Bars. Once the crust has prebaked, evenly spread the blueberry sour cream mixture over the crust and then sprinkle the reserved shortbread evenly over the blueberry mixture.
- Bake. Bake the bars until the blueberry pie filling is no longer jiggly and the crumble topping is golden brown.
Kristen’s Tip
Best Served Chilled
While Blueberry Pie Bars can be enjoyed immediately, their flavor intensifies after chilling. I highly recommend chilling for at least 2 hours, overnight is best. Not only will the flavor be better, but the pie bars will slice easier as well.
Recipe Modifications
- Egg-Free: Simply omit the egg from the filling. The bars don’t set up as well and may need to be enjoyed with a fork, but are still delicious.
- Use Different Berries: Feel free to replace the blueberries with blackberries, raspberries, or diced strawberries–similar to my Strawberry Crumb Bars.
- Add Lemon: As proven by my recipe for Lemon Blueberry Coffee Cake, blueberries and lemon are a batch made in heaven! For a kiss of lemon flavor, add the zest of 1 large lemon to the blueberry sour cream cream filling.
More Favorite Fruit Desserts
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Preheat the oven to 350℉. Grease an 8×8 baking dish or line it with parchment paper and set aside.
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In a large mixing bowl or base of a food processor fitted with an s-blade, combine 1 ½ cups of flour, ¼ cup of sugar, and a dash of salt. Add the cubed butter to the flour mixture in the food processor and pulse until the mixture is crumbly, and the butter is distributed evenly. Alternatively use 2 forks or a pastry blender to mix the butter into the flour mixture.
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Remove ½ cup of the mixture to use for the crumb topping. Press the remaining mixture evenly into the baking dish, using the bottom of a measuring cup or glass if needed to help flatten. Bake for 15 minutes.
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While the crust is baking, mix ½ cup of sour cream with the remaining ¼ cup sugar, 1 teaspoon vanilla, and 1 egg together in a large mixing bowl. Gently fold in the blueberries.
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When the crust comes out of the oven, pour the blueberry batter over the crust and sprinkle the reserved ½ cup crust batter over the berry mixture evenly.
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Return to the oven and bake for 45-50 minutes or until pie bars are set and the crumble over top is slightly browned.
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Allow the bars to cool for at least an hour before slicing. I recommend, allowing the bars to reach room temperature, then cover and refrigerate for 12 hours. This will intensify the flavor and allow the bars to fully set.
Frozen Berries: If using FROZEN blueberries, do NOT thaw the berries before folding into the sour cream mixture and increase the final time by 10 minutes.
Storage: Store leftover bars in the refrigerator for up to 4 days in an airtight container. I don’t recommend freezing the bars due to the sour cream blueberry filling.
Calories: 152kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 29mgSodium: 10mgPotassium: 54mgFiber: 2gSugar: 10gVitamin A: 255IUVitamin C: 3.6mgCalcium: 21mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally shared in 2017 and updated in 2025.
