Get the Recipe:
Blueberry Pie Bars
Soft, nutty shortbread, fresh blueberries, and tangy lemon zest combine to make these sweet Blueberry Pie Bars! They're perfect for summer and any potlucks or get-togethers that you might have coming up.
Ingredients
- 2 1/4 cups (270 g) all-purpose flour
- 3/4 cup (90 g) chopped pecans*
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 1/2 cups (165 g) confectioners' sugar
- 1/4 teaspoon vanilla extract
- 12 ounces (340 g) blueberries, about 1 & 1/2 cups
- 2 tablespoons (25 g) granulated sugar
- zest of half of a medium lemon
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Instructions
- Preheat oven to 350°F (175°C). Line a 9"x 13"x 2" baking pan with parchment paper and grease the lining and any exposed parts of the inside of the pan. If you prefer, skip the lining and grease the pan.
- Stir together the flour, pecans, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and confectioners' sugar until light and fluffy. Mix in the vanilla.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until a loose dough forms.
- Transfer slightly more than half of the mixture to the prepared pan. Press evenly into the bottom of the pan. Top with the blueberries.
- Stir together the sugar and lemon zest. Sprinkle over the blueberries. Crumble the remaining shortbread mixture over the berries.
- Bake 45 to 50 minutes, or until the bars are golden brown. Cool in the pan completely (about 2 hours) before cutting into bars.
Notes
- *Toast the pecans to add even more flavor!
- Recipe slightly adapted from Southern Living.
- To Store: Your blueberry crumb bars can be stored in an airtight container at room temperature for up to 3 days. If you store them in the fridge, they may last for a few days longer.
- To Freeze: These bars can be frozen for up to 3 months in a freezer bag or in an airtight storage container. Let them thaw at room temperature before serving.
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