Easy blueberry pie bars top flaky pie crust with a juicy lemon blueberry filling and crisp cinnamon streusel topping – an irresistible crowd-pleasing dessert!
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Why You’ll Love This Recipe
Any time I get my hands on fresh blueberries, it’s a sprint to the kitchen to whip up bright and easy blueberry vinaigrette, vegan blueberry muffins, plenty of this simple blueberry banana smoothie - and now these lemon blueberry pie bars - plus, thanks to frozen blueberries, you can enjoy this summery treat all year long.
Part blueberry pie/slab pie and part blueberry crumble bars – these feature a zesty lemon blueberry filling nestled between flaky pie crust (pre-made for ultimate ease) and generous cinnamon crumble topping. They’re easy to make, store, and transport – a perfect grab-and-go/handheld breakfast, snack, or dessert – whether lounging at home or at picnics, potlucks, BBQs, and more.
You might also like vegan peanut butter blondies and easy vegan Rice Krispie treats.
The Ingredients and Substitutes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations
- Vanilla: Add a little to the filling for extra warmth.
- Orange: Use orange juice and zest instead of lemon.
- Vegan white chocolate: To drizzle over the top. I use dairy-free white chocolate.
- Lemon glaze: Mix powdered sugar + lemon juice (and optionally a little zest) into a drizzle consistency for the top of the blueberry lemon crumble bars.
How To Make Blueberry Pie Bars
Step 1: First, rinse the blueberries and transfer them to a large lidded saucepan with the sugar, 1 teaspoon of lemon zest, and the juice from half a lemon. Mix well and simmer over medium-low heat for 5-10 minutes, or until the blueberries begin to burst, the sugar has melted, and the mixture is juicy. Stir/whisk in the cornstarch until the sauce thickens. Then, remove it from the heat and set aside to cool.
Step 2: Preheat oven to 350F/180C and line a 9x9-inch pan with parchment paper. Place the pie dough into the baking pan. Use a fork to poke several holes over it, and par-bake for 5 minutes. Set aside.
Taste and adjust the amount of lemon if preferred.
Leave overhang on at least two sides to make it easy to remove from the pan.
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Step 3: To prepare the streusel, mix the oats, flour, sugar, cinnamon, and baking powder in a large bowl. Stir in the plant-based milk, oil, and lemon zest.
Step 4: To assemble the blueberry pie bars, pour the lemon blueberry filling over the pie crust, using a spatula to pack it down. Evenly sprinkle the oat crumbs over the top and gently press down.
Step 5: Bake the blueberry crumb bars for 45-50 minutes or until the top is golden and the filling is bubbly. Let the pan cool completely on a cooling rack before chilling in the fridge for at least 4 hours (or overnight) to fully set. Finally, remove the slab from the tray and use a sharp knife to cut it into squares/bars (I cut 8 bars).
FAQs
I can’t see why not, though I haven’t tested the recipe that way. Baking times may need reducing.
Sure! This recipe for blueberry pie bars would work with other juicy berries or even ‘mixed berries.’
That would probably work (it isn’t something I’ve tried), though it likely won’t taste quite as fresh and delicious.
Pro Recipe Tips
- Don’t skip the par-bake: This helps you avoid a soggy pie crust.
- Taste and adjust: Adjust the amount of sugar and lemon in the blueberry pie filling to suit your tastes.
- Adjust the cornstarch: Based on how juicy the blueberries are, you may find you need to add a little more (try ½ teaspoon at a time) cornstarch to thicken it to a jammy consistency.
- Leave it fully cool and set: So it’s easy to slice and serve.
- For clean slices: Wipe the knife between each slice for clean cuts.
Serving Suggestions
You can enjoy blueberry lemon crumb bars warm or chilled, alone or with:
- Vegan custard
- A scoop of vegan vanilla ice cream
- Vegan whipped cream
Storage Information
Store: In an airtight container at room temperature for 1-2 days or in the fridge for up to a week.
Freeze: Flash freeze the bars on a tray, not touching, then transfer to a Ziplock/Stasher or freezer-safe container for up to 3 months. Thaw in the fridge overnight.
Reheat: Microwave a bar for 30-40 seconds or reheat more in the oven/ air fryer at 350F until warm.
Easy Blueberry Pie Bars
Equipment
Ingredients
- 4 cups of fresh blueberries
- ⅓ cup of brown sugar
- 1 lemon zest and juice
- 3 tablespoons of cornstarch
- 1 store-bought roll-out vegan pie dough
- 1 cup of old-fashioned rolled oats
- 1 cup of flour
- ¼ cup of brown sugar
- ¼ teaspoon of cinnamon
- ½ teaspoon of baking powder
- ¼ cup of plant-based milk
- ⅓ cup of neutral oil
- 1 teaspoon of lemon zest
Instructions
- In a large pot with a lid over medium-low heat, add the blueberries, sugar, 1 teaspoon of lemon zest, and juice of ½ lemon. Mix well and cook for 5 to 10 minutes or until the blueberries begin to burst, the sugar begins to melt, and it gets very juicy. Add in the cornstarch and mix until it begins to thicken. Once the mixture is very thick, remove it from the heat and set aside to cool.
- Preheat the oven to 350 degrees F. and line a 9x9 baking pan with parchment paper to make it easier to lift out of the pan.
- Place the roll-out pie dough in the baking pan, use a fork to poke a few holes, and bake for 5 minutes. Set aside.
- In a large bowl, combine the oats, flour, sugar, cinnamon, and baking powder. Mix well and add in the plant-based milk, oil, and lemon zest. Mix well until a thick mixture is achieved. Set aside.
- Pour the blueberry mixture into the pan and even it out with a spatula. Use the spatula to push down and pack the blueberries into the pan.
- Evenly sprinkle the oat mixture over the blueberries and then gently press the oat mixture into the blueberry mixture.
- Bake for 45 to 50 minutes or until the top is golden and the blueberries are bubbling on the sides.
- Remove it from the oven and allow it to cool completely on a cooling rack. Place the cooled baking pan in the refrigerator for 4 hours or overnight for the bars to fully set.
- Lift the bars onto a cutting board and slice them into the desired size. I cut them into 8 bars.
Notes
- Don’t skip the par-bake: This helps you avoid a soggy pie crust.
- Taste and adjust: Adjust the amount of sugar and lemon in the blueberry pie filling to suit your tastes.
- Adjust the cornstarch: Based on how juicy the blueberries are, you may find you need to add a little more (try ½ teaspoon at a time) cornstarch to thicken it to a jammy consistency.
- Leave it fully cool and set: So it’s easy to slice and serve.
Andrea White says
These blueberry bars are so yummy!