Imagine the perfect marriage between a buttery cookie and a juicy blueberry pie. That’s exactly what these Blueberry Pie Cookie Bars deliver – a delightful treat that combines the best of both worlds in one easy-to-make dessert. The crumbly, golden cookie base and topping sandwich a sweet-tart blueberry filling that bubbles and caramelizes as it bakes.
These bars are perfect for those times when you’re craving something sweet but don’t want to commit to making a whole pie. They’re simpler to prepare than traditional pie but deliver all those comforting flavors that make you feel right at home. Plus, they’re portable, making them ideal for picnics, potlucks, or afternoon treats with coffee.
Why You’ll Love This
- Simple preparation with everyday ingredients you likely already have on hand
- Perfect balance of textures: crumbly cookie exterior with jammy blueberry filling
- More forgiving than pie crust – no rolling or crimping required
- Ready in just 45 minutes from start to finish
- Easily customizable with different berries or fruit fillings
Ingredients
- 14 oz frozen wild blueberries
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1/2 cup water
- 1 tablespoon cornstarch
- 14 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1/4 cup flaked almonds
- 2 tablespoons pearl sugar (optional)
Instructions
- Cook blueberries, sugar, lemon juice and water until simmering. Add cornstarch slurry and cook until thickened.
- Preheat oven to 350°F. Butter and line 8-inch square pan with parchment.
- Beat butter and sugar until fluffy. Add vanilla, egg, then flour until smooth.
- Press 2/3 dough in pan, add filling, crumble remaining dough on top. Add almonds and pearl sugar.
- Bake 35-45 minutes until golden. Cool completely before cutting.
Tips & Variations
- For extra crunch, add ½ cup of chopped nuts like walnuts or almonds to the crumble topping
- Try using different berries or a mixed berry combination – raspberries, blackberries, or strawberries all work beautifully
- If using frozen blueberries, don’t thaw them first – add them frozen and increase the cornstarch to 1½ tablespoons
- For a hint of warmth, add ¼ teaspoon of cinnamon to the cookie dough
- Make a double batch in a 9×13 inch pan for larger gatherings (increase baking time by about 5-10 minutes)
- For clean cuts, refrigerate the bars for at least an hour before slicing
Serving Suggestions
These Blueberry Pie Cookie Bars are delicious on their own, but they reach new heights when served slightly warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast between the warm, fruity bars and cold, creamy topping is absolutely divine.
For a more casual breakfast or brunch option, serve these bars alongside your morning coffee or tea. They pair wonderfully with a latte or cappuccino for a sweet start to your day.
Notes
- Store leftover bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days
- You’ll know the bars are done when the edges are golden brown and the blueberry filling is bubbling
- These bars freeze beautifully – wrap individual portions in plastic wrap and freeze for up to 3 months
- Let the bars cool completely before cutting to prevent the filling from oozing
FAQs
Can I use frozen blueberries instead of fresh?
Yes! You can use frozen blueberries without thawing them first. Just increase the cornstarch to 1½ tablespoons to account for the extra moisture.
Why did my cookie base turn out too crumbly?
Make sure you’re pressing the dough firmly into the pan. If it’s still too crumbly, you might need to add 1-2 teaspoons of water to help the dough come together.
Can I make these gluten-free?
Absolutely! Simply substitute the all-purpose flour with your favorite 1:1 gluten-free flour blend. The texture might be slightly different, but they’ll still be delicious.
How do I know when the bars are fully baked?
Look for golden brown edges and a bubbling blueberry filling. The center should be set but might still have a slight jiggle – it will firm up as it cools.
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