Description
These Blueberry Pie Bars combine a crumbly oat and flour crust with a luscious, lightly cooked blueberry filling. The bars are baked until bubbly and golden, then cooled to set for a perfect hand-held dessert. Easy to prepare and ideal for summer gatherings or anytime you crave a fruity yet satisfying treat.
Ingredients
Scale
Crust and Topping
- 1 and 1/2 cups (188g) all-purpose flour
- 1 cup (85g) oats (old-fashioned rolled oats)
- 1/2 cup (100g) 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
- 2 Tablespoons oats (reserved for topping)
Blueberry Filling
- 4 and 1/2 cups (about 640g) fresh blueberries
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (15g) cornstarch
- 1 Tablespoon freshly squeezed lemon juice
Instructions
- Preheat Oven: Set the oven to 350°F (175°C). Allow it to reach temperature fully to ensure even baking and a golden top on the bars.
- Prepare the Pan: Line a 9-inch square baking pan with parchment paper. Leave an overhang on the sides to make lifting out the bars easier and to keep them intact when serving.
- Make the Crust: In a mixing bowl, combine the all-purpose flour, 1 cup oats, brown sugar, baking powder, lemon zest, cinnamon, and salt. Stir until well blended. Add the melted unsalted butter, stirring until the mixture resembles coarse crumbs with no visible dry spots. This creates a sturdy base for the bars.
- Press the Mixture: Press about two-thirds of the crumb mixture evenly into the bottom of the prepared pan. Bake this crust layer for 10 minutes. This pre-bake firms the crust to prevent sogginess under the filling.
- Cook the Blueberries: In a saucepan over medium heat, combine the fresh blueberries, granulated sugar, cornstarch, and freshly squeezed lemon juice. Stir gently and cook for 2 to 3 minutes until the berries are coated and the mixture begins to bubble gently. Watch carefully to avoid overcooking.
- Layer the Bars: Pour the blueberry filling evenly over the partially baked crust. Sprinkle the remaining one-third of the crumb mixture combined with the reserved 2 tablespoons oats evenly on top. Press lightly to hold the topping in place.
- Bake the Bars: Bake the assembled bars for 45 to 55 minutes until the blueberry filling is bubbly and the crumble topping is lightly browned. Check at 45 minutes to monitor browning; if the topping browns too quickly, loosely cover with aluminum foil for the remaining bake time.
- Cool Completely: Remove bars from the oven and let cool completely in the pan. Cooling fully (approximately 3 hours) allows the filling to set firmly, making it easier to cut neat squares and enhancing flavor melding.
Notes
- Use fresh blueberries for best texture and flavor; frozen can be used but may release excess moisture.
- Make sure to pre-bake the crust to prevent sogginess from the filling.
- Let the bars cool fully to ensure the filling sets properly.
- If the topping browns too fast, cover loosely with foil during baking.
- Cut bars with a sharp knife and wipe the blade between cuts for clean squares.
