Description
These Blueberry Pie Bars combine a buttery oat crumb crust with a luscious, lightly cooked blueberry filling, topped with a crunchy oat crumble. Perfect for summer or any time you crave a fresh berry dessert, these bars offer the classic flavors of blueberry pie in an easy-to-cut, portable bar form. The pre-baked crust keeps the bars from getting soggy, while the cooling time ensures a perfectly set filling for neat, delicious squares.
Ingredients
Scale
Crust and Topping
- 1 and 1/2 cups (188g) all-purpose flour
- 1 cup (85g) oats (old-fashioned rolled oats)
- 1/2 cup (100g) light or dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 10 Tablespoons (142g) unsalted butter, melted
- 2 Tablespoons oats (reserved for topping)
Blueberry Filling
- 4 and 1/2 cups (about 640g) fresh blueberries
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (15g) cornstarch
- 1 Tablespoon freshly squeezed lemon juice
Instructions
- Preheat Oven: Set the oven to 350°F (175°C) and allow it to fully preheat to ensure even baking and a golden top on the bars.
- Prepare the Pan: Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy lifting and serving of the bars.
- Make the Crust: In a mixing bowl, combine the flour, 1 cup oats, brown sugar, baking powder, lemon zest, cinnamon, and salt. Stir in the melted butter until the mixture is coarse and crumbly with no dry spots, forming the base for the bars.
- Press the Mixture: Press about two-thirds of the crumb mixture evenly into the bottom of the prepared pan. Bake for 10 minutes to set the crust and prevent sogginess.
- Cook the Blueberries: In a saucepan over medium heat, combine blueberries, granulated sugar, cornstarch, and lemon juice. Stir gently and cook for 2 to 3 minutes until the mixture bubbles gently and berries are coated, avoiding overcooking.
- Layer the Bars: Pour the blueberry filling evenly over the pre-baked crust. Sprinkle the remaining crumb mixture mixed with the reserved oats over the top and press lightly to hold the topping in place.
- Bake the Bars: Bake the assembled bars for 45 to 55 minutes until the filling is bubbly and the crumble topping is lightly browned. Check around 45 minutes and cover loosely with foil if the topping browns too quickly.
- Cool Completely: Remove from oven and let cool fully in the pan for about 3 hours to allow the filling to set firmly, making clean cutting easier and flavors melding better.
Notes
- Use fresh blueberries for best flavor and texture; frozen berries may release too much liquid.
- To prevent a soggy crust, make sure to pre-bake the crust layer as indicated.
- The cooling time is crucial to set the filling properly; don’t skip it or the bars may be too soft to slice.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- You can swap lemon zest with orange zest for a different citrus note.
- Store bars in an airtight container in the refrigerator for up to 4 days.
