Easy Blueberry Bars

Making blueberry bars is incredibly easy to do, and this fruit dessert is perfect for spring or summer events! The pie bars have a delicious fresh fruit filling, buttery shortbread crust, and a crumble topping.

Plated fresh blueberry bars with crumble topping.

Table of Contents

If you're looking for an easy summer treat that everyone will love, this recipe is for you!

Do your overflowing berry bushes have you wondering, what can I do with too many blueberries? Maybe your freezer is full of them, too. Whatever the reason, blueberry bars are a must try.

Making a pie requires so much time (and skill!), but not pie bars! This recipe is super easy to make, and you won't have to mess with rolling out pie crust.

Why You'll Love This Recipe

Easier to make than a traditional pie. With no pie crust to flute, this recipe comes together more quickly, too.
Make ahead dessert. Save time by making the pie bars in advance. They actually taste even better on the second day!
Picnic and potluck friendly. The bars won't melt in the sun, so take them with you!

Are blueberry bars healthy? These dessert bars are not healthy. They have a lot of sugar and butter, so enjoy them in moderation; they are definitely delicious! If you're looking for a healthier option, check out this recipe for healthy blueberry crisp.

If you love bar desserts, be sure to check out my recipes for Easy Lemon Bars and Old Fashioned Pecan Bars!

Ingredients

See ingredient substitutions in the next section. ⬇️

To make the blueberry crumb bars, you'll need:

salted butter
all-purpose flour: This is for the shortbread crust and crumble topping
granulated white sugar: The sugar adds sweetness to the fruit.
fresh blueberries: Try to use berries that are medium in size. The smaller ones are less juicy, and the jumbo blueberries aren't sweet enough.
cornstarch: This gluten-free thickener helps prevent the filling from being too loose.
vanilla extract
spices: Salt, cinnamon, and a tiny bit of ground ginger add flavor to the topping.

Fresh blueberries, all-purpose flour, vanilla extract, and granulated white sugar in small bowls on a gray counter next to a stick of butter.

Substitutions and Recipe Variations

all-purpose flour: For a gluten-free fruit dessert, substitute the AP flour with a cup-for-cup variety of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
white granulated sugar: To reduce the calories, you can omit ¼ cup of sugar from the filling. Another option is to substitute the sugar with any cup-for-cup variety of granulated sugar substitute. Monkfruit sugar is a good option. Light brown sugar can be used as a substitute, but it does add a slight molasses flavor to the dessert.
salted butter: If you need or want to use unsalted butter, just add ¼ teaspoon of coarse kosher or sea salt to the shortbread crust mixture.

Although the recipe hasn't been tested using plant-based or dairy-free butter substitutes, I think they'll work.
cornstarch: A good substitute for cornstarch is tapioca flour.
vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence. Lemon extract is a good substitute, because the flavor of lemon pairs well with blueberries.

Use lemon zest: Just ½ tablespoon of lemon zest or a teaspoon of juice will enhance the flavor of the filling for the bars.

Swap out the fruit: Instead of blueberry pie filling, use homemade peach pie filling or apple filling. Or, for a Thanksgiving or Christmas holiday dessert, try this cranberry pie filling.

How to Make Blueberry Bars

Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️

Overhead of blueberry pie filling cooking in a saucepan.

Make the fruit filling.

Unbaked dessert crust in a 9x13-inch glass baking dish.

Make and bake the shortbread crust.

A bowl of crumble topping for dessert bars.

Mix the crumble topping.

Assembled blueberry bars dessert, ready to bake.

Assemble and bake the blueberry bars.

Platter full of blueberry pie bars with crumb topping.

Liz's Tips for the Best Dessert Bars

To save time, you can make the pie bars in advance. They actually test better the second day because the filling has more time to set.
Pie on the go: Wrap individual servings to take on the go. Pop one in your lunch, or bring a few on a picnic!

Serving

These blueberry bars are delicious on their own! They really don't need anything, but we highly recommend warming them up and serving them with vanilla ice cream!

Warm them up: You can pop your blueberry bars in the microwave for 30 seconds.

Storage

I don't recommend storing blueberry pie bars on the counter, as the fruit will start to mold pretty quickly.

Refrigerate the bars in a covered container and enjoy them within 5 days.

Freezing: Fully assembled, this dessert does not freeze well. But, the pie filling can be frozen! Store it in a freezer-safe container and it should keep well for up to 3 months.

Side view of a stack of three blueberry shortbread squares.

Blueberry Bar Recipe FAQs

Can I use frozen blueberries?

Frozen blueberries can be used interchangeably with fresh blueberries in this recipe. There is no need to thaw frozen blueberries first, because the filling will be cooked.

Is it better to use flour or cornstarch for blueberry pie/bars?

It's best to use cornstarch in a blueberry pie. The cornstarch really helps to thicken the berries and leaves you with a rich, jelly like filling that is perfect for pies!

Plate of two blueberry bars, one with a bite taken out

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