Description
Blueberry pie cookie bars blend homemade comfort with irresistible sweetness, offering a delightful twist on classic desserts. Buttery graham cracker crust, juicy blueberry filling, and crumbly streusel topping create a perfect balance of texture and flavor you’ll crave again and again.
Ingredients
Scale
Blueberry Filling:
- 14 ounces (396 grams) frozen wild blueberries
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons fresh lemon juice
- 1/2 cup (120 milliliters) water
- 1 tablespoon cornstarch
Crust:
- 2 1/4 cups (281 grams) all-purpose flour
- 14 tablespoons (198 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Topping:
- 1/4 cup flaked almonds
- 2 tablespoons pearl sugar (optional)
Instructions
- Gently simmer blueberries with sugar, lemon juice, and water in a saucepan until berries begin to break down and release juices.
- Whisk cornstarch with cold water to create a smooth slurry, then pour into the blueberry mixture, stirring continuously until the filling thickens and becomes glossy.
- Heat oven to 350°F and prepare an 8-inch square baking pan by coating with butter and lining with parchment paper, allowing slight overhang for easy removal.
- Cream butter and sugar in a mixing bowl until light and airy, then incorporate vanilla and egg until fully blended.
- Gradually fold flour into the butter mixture, mixing until a soft, cohesive dough forms without overmixing.
- Distribute approximately two-thirds of the dough evenly across the prepared pan’s bottom, pressing firmly to create a uniform base.
- Spread the cooled blueberry filling carefully over the cookie dough base, ensuring even coverage.
- Crumble the remaining dough across the top of the filling, creating a rustic, textured layer.
- Sprinkle sliced almonds and pearl sugar over the top for added crunch and visual appeal.
- Bake for 35-45 minutes, rotating halfway through, until the edges turn golden brown and the center sets.
- Remove from oven and allow to cool completely in the pan before lifting out using parchment edges and cutting into bars.
Notes
- Choose ripe, plump blueberries for the most intense and sweet filling flavor.
- Create a cornstarch slurry by mixing cornstarch with cold water to prevent lumps when thickening the filling.
- Ensure butter is at room temperature for smoother mixing and better crust texture.
- Line the pan with parchment paper for easy removal and clean cutting of bars.
- Gently press the top crumble layer to create a rustic, textured appearance.
- Sprinkle almonds and pearl sugar just before baking for a delightful crunch and sweet sparkle.
- Allow bars to cool completely to help them set and make cutting cleaner.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg