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Blueberry Pie Cookie Bars

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These Blueberry Pie Cookie Bars have a soft, buttery cookie crust, a sweet and juicy blueberry filling, and a delicious crumble topping. They’re like blueberry pie in an easy-to-eat bar form!

Ingredients

Scale
For the Cookie Crust & Crumble Topping
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
For the Blueberry Filling

  • 3 cups fresh or frozen blueberries
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract

Instructions

Make the Cookie Crust & Crumble Topping
  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
  6. Reserve 1 cup of dough for the crumble topping and set aside.
  7. Press the remaining dough evenly into the prepared baking dish to form the crust. Bake for 10 minutes, then set aside to cool slightly.
Make the Blueberry Filling
  1. In a saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, and lemon zest.
  2. Cook for 5–7 minutes, stirring frequently, until the mixture thickens. Remove from heat and stir in the vanilla extract.
Assemble & Bake
  1. Spread the blueberry filling evenly over the par-baked crust.
  2. Crumble the reserved dough evenly over the top.
  3. Bake for 30–35 minutes, or until the crumble topping is golden brown.
  4. Let cool completely before slicing into bars.
Serving & Storage
  • Serve at room temperature or slightly warm.
  • Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.

Notes


  • For a firmer bar, chill before slicing.
  • Swap blueberries for raspberries, blackberries, or a mix of berries for variety.
  • Drizzle with a simple powdered sugar glaze for extra sweetness!

Find it online: https://ukfinda.com/blueberry-pie-cookie-bars/