Blueberry Pie Bars are honestly my “go-to” summer treat, especially after the family’s picked way too many blueberries. You know that feeling when your fridge is just overflowing and you think “what am I gonna do with all these berries?” Yeah, that’s me every June.

These Blueberry Pie Bars end up saving me—and let’s be real, there’s just something comforting about dessert you can eat with your fingers. If you dread fussy desserts, trust me, you’re gonna appreciate how easy this is. Got blueberries? You’re halfway there already.

What Are Blueberry Pie Bars, Anyway?

Alright, so you might wonder what Blueberry Pie Bars even are. Imagine the cozy taste of classic blueberry pie, but in a slice-and-go-bar form. No need to fuss with a fancy pie crust or—yikes—lattice topping.

You get layers: buttery crust on the bottom, gooey, jammy blueberries in the middle, and a sweet crumble on top. It’s a casual dessert that never feels like overkill.

You can totally share them at BBQs or eat them for breakfast (don’t judge me). Plus, you don’t need to be a baking wizard. If you can mix, pat, and spread, you’re golden. Seriously, this recipe puts pies to shame when it comes to ease.

Ingredients You’ll Need

Okay, don’t panic. The list is normal stuff—no trips to the fancy baking aisle.

Fresh blueberries (about 2 cups; frozen work in a pinch but fresh is king)
All-purpose flour
Sugar (white sugar is just fine)
Butter (salted is my thing, but you do you)
Lemon for a little zip
Egg
Bit of baking powder
Pinch of salt
Aaaand that’s mostly it. You probably already have most of this in the pantry. The blueberries are the star, so don’t be shy adding a few extra if you’re feeling crazy.

How To Make Blueberry Pie Bars

Let’s be honest, some recipes make you run all over the kitchen. With these, it’s three steps. Literally. Mix, layer, bake. Here’s my basic rundown for you:

Start by preheating your oven (let’s avoid meltdowns at the end, alright?). Mix up your crust—half of it gets pressed into your pan, and the other half will be the crumb on top. Pop those blueberries on, toss ‘em with a sprinkle of lemon juice and sugar if they’re tart, then dot the rest of the crust on top. Bake until golden and bubbly.

And that’s it. You’ll know they’re done when the edges look a little caramelized, and the middle isn’t jiggly. My tip is let them cool (seriously, try to wait!) before slicing. That gooey blueberry part? Hotter than June pavement.

“I followed this recipe using wild Maine blueberries and got rave reviews! Everyone wanted seconds—they even tasted better the next morning as breakfast.” – Jess H.

Serving Suggestions

Wanna level-up your Blueberry Pie Bars? Try these:

Dust with powdered sugar for maximum “bakery” vibes.
Serve with a scoop of vanilla ice cream if you’re feelin’ extra.
Pack them up for a picnic—nobody turns them down, even cold.
Sneak one with your morning coffee (I won’t tell).

Storing and Taking These Bars On-The-Go

Can’t eat a whole pan in one day? Shocking! Just pop any leftover Blueberry Pie Bars in an airtight container. I leave mine on the counter if they’ll be gone quick, otherwise stash them in the fridge for a few days.

They’re actually great chilled, especially when the weather’s sticky hot. For road trips, wrap each bar in parchment for easy grab-and-go. Oh, and hey—they freeze like a dream for “emergency” desserts. Just thaw and eat, or zap it if you’re in a hurry.