Description
These Blueberry Pie Cookie Bars combine the delightful flavors of a classic blueberry pie with the convenience and texture of cookie bars. Featuring a buttery shortbread crust, a luscious homemade blueberry filling, and a crumbly topping, this recipe offers a perfect balance of sweet and tangy in every bite. Ideal for serving 12, these bars are a fantastic dessert for gatherings or a sweet treat anytime.
Ingredients
Scale
Crust and 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
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper to prevent sticking and ensure easy removal of the bars.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is fluffy and smooth, which will help create a tender crust and topping.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until the batter is well combined and smooth, providing moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until a soft dough forms.
- Prepare Base Layer: Reserve 1 cup of the dough for the topping. Press the remaining dough evenly into the bottom of the prepared baking dish to form the crust. Bake this base layer in the oven for 10 minutes to set it partially.
- Make Blueberry Filling: While the crust bakes, prepare the filling by cooking the blueberries with sugar, cornstarch, lemon juice, and lemon zest over medium heat until the mixture thickens and becomes juicy and luscious. Stir in the vanilla extract once removed from heat.
- Assemble Bars: Spread the thickened blueberry filling evenly over the pre-baked crust. Then crumble the reserved dough over the top to create a crumbly and textured topping.
- Bake Completely: Return the assembled bars to the oven and bake for an additional 30 to 35 minutes, or until the topping turns golden brown and the filling is bubbling.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the baking dish. Once cool, slice into approximately 12 bars and serve.
Notes
- Using fresh or frozen blueberries works well; if using frozen, do not thaw before cooking the filling.
- Ensure the butter is softened, not melted, for the best dough texture.
- Letting the bars cool completely helps the filling set, preventing runny slices.
- For extra flavor, you can add a pinch of cinnamon to the filling.
- Store bars in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
