Description
Delight in these Blueberry Pie Cookie Bars that combine the best of a crumbly cookie crust with a luscious, juicy blueberry pie filling. Perfectly balanced with a buttery base and a crisp, golden crumb topping, these bars capture the essence of classic blueberry pie in a convenient handheld treat.
Ingredients
Scale
Cookie Crust & Topping
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Blueberry Filling
- 3 cups fresh blueberries
- 1/2 cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Instructions
- Prepare the Cookie Crust: Begin by creaming together the unsalted butter and granulated sugar until the mixture is light and fluffy. Add the vanilla extract and mix well. Gradually incorporate the all-purpose flour and salt until a soft dough forms. Press two-thirds of this dough evenly into a greased baking pan, creating a firm base layer.
- Create the Blueberry Filling: In a mixing bowl, gently toss the fresh blueberries with brown sugar, cornstarch, and lemon juice. The cornstarch will help thicken the filling as it bakes, and the lemon juice adds brightness to the flavor. Carefully pour the filling over the pressed cookie crust, spreading it evenly without smashing the berries.
- Add the Top Crust: Take the remaining dough and crumble it evenly over the blueberry filling, forming a crumbly, buttery topping that will bake into a golden, crispy layer.
- Bake to Perfection: Place the assembled pan in a preheated oven at 350°F (175°C). Bake for about 40-45 minutes, or until the top turns golden brown and the blueberry filling is bubbling enticingly. Remove from the oven and let cool completely—this will help the bars set properly.
- Slice and Serve: Once cooled, carefully cut the dessert into 16 bars. Enjoy them as is or add a scoop of vanilla ice cream to elevate the experience.
Notes
- Make sure the butter is softened, not melted, for the best dough texture.
- Use fresh blueberries for optimal flavor and texture, but frozen can be used if thawed and drained well.
- Let the bars cool completely before slicing to prevent the filling from oozing out.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
