The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These Blueberry Pie Bars have everything I love about blueberry pie, without having to fuss with an actual pie crust. A buttery brown-sugar crust doubles as a golden crumble topping, with a creamy blueberry filling tucked in between and just enough fresh lemon to brighten the berries.
A simple lemon-vanilla glaze finishes the bars once they’ve cooled, adding a little extra sweetness without overpowering the blueberries. They’re easy to slice and serve, making them just as good for a summer get-together as they are for keeping in the refrigerator and sneaking a piece whenever nobody’s looking.
Drizella’s Blueberry Pie Bars
Course: DessertCuisine: AmericanDifficulty: EasyServings
20
barsPrep time
20
minutesCooking time
55
minutesChill Time
1-2
hoursTotal time
1
hour15
minutesIngredients
1 3/4 cups all-purpose flour
3/4 cup cold salted butter, cut into small cubes
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
3/4 cup granulated sugar
3/4 cup sour cream
1/3 cup all-purpose flour
1 teaspoon vanilla extract
Zest of 1 lemon
1 tablespoon fresh lemon juice
1/4 teaspoon salt
3 cups fresh blueberries
3/4 cup powdered sugar
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1 to 2 teaspoons milk or heavy cream, as needed
Directions
- Prepare the pan. Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper, leaving enough overhang to easily lift the bars from the pan after cooling.
- Make the crust and crumble. In a large bowl, combine the flour, granulated sugar, brown sugar, and salt. Cut in the cold butter until the mixture is crumbly with some pea-sized buttery pieces remaining. Mix in the vanilla extract.
- Reserve the crumble. Set aside about 1 1/2 cups of the crumb mixture for the topping.
- Bake the crust. Firmly press the remaining crumb mixture into an even layer in the bottom of the prepared pan. Bake for 15 to 18 minutes, just until the edges begin to turn pale golden.
- Make the blueberry filling. Whisk the eggs and sugar together until smooth. Add the sour cream, flour, vanilla, lemon zest, lemon juice, and salt. Whisk until creamy and well combined.
- Add the blueberries. Gently fold the fresh blueberries into the filling, taking care to keep them mostly intact.
- Assemble the bars. Pour the blueberry filling evenly over the warm crust. Sprinkle the reserved crumble over the filling, leaving small areas of blueberry filling peeking through.
- Bake. Bake for 45 to 55 minutes, until the edges are set, the center has only a slight jiggle, and the crumble is golden. Begin checking around 45 minutes.
- Cool and chill. Allow the bars to cool completely in the pan, then refrigerate for at least 1 to 2 hours before cutting for cleaner slices.
- Make the glaze. Whisk together the powdered sugar, lemon juice, vanilla, and enough milk or heavy cream to create a thin drizzle.
- Finish and serve. Use the parchment overhang to lift the chilled bars from the pan. Cut into approximately 20 bars and lightly drizzle with the lemon-vanilla glaze before serving.
Notes
- Blueberries: Fresh blueberries work beautifully here and hold their shape in the creamy filling. Fold them in gently to avoid crushing them.
- For Clean Slices: Let the bars cool completely, then refrigerate for at least 1 to 2 hours before cutting. A chilled filling sets more firmly and gives you much cleaner layers.
