These blueberry pie cookie bars are a cross between a blueberry pie and a shortbread cookie with jam. The crust is buttery, but easier to make than pie crust. You just press it into the pan. The filling is like a homemade, quick blueberry jam, done over the stove in minutes.
This is one of those recipes that makes turning on the oven so worth it! I guess every recipe is worth making, but I know how unpleasant oven-heat can be during the summer. But these blueberry pie cookie bars will make a killer reward after you’re done cooking and cleaning (and sweating).
These cookie bars are one of those wonderful things you can make with any kind of summer fruit. I opted for blueberries this time, because they are a favorite. You’ll notice I’m using frozen wild blueberries instead of fresh ones. The reason for that is that I just can’t get my hands on fresh wild blueberries right now, and I very much prefer wild blueberries to classic, cultivated ones.
I simply adore wild blueberries because their color is more intense and flavor stronger. They’re smaller in size compared to cultivated blueberries, but their tastes definitely makes up for it. Once you start cooking with them, the aroma can be sensed from miles away. And also, in case you can’t get fresh fruit or just want to have some options, frozen berries are a blessing to have in the freezer.
The crust of these blueberry pie cookie bars is made the same way a classic Slovene pie crust is made. Which you’ll see is more of a buttery cookie than a classic pie crust. I love it because it’s very easy to make and you don’t have to roll it! Yep, that’s right. This crust is the type you push into the baking pan with your fingers, therefore it’s foolproof and you don’t have to worry about tearing it… because you’re expected to do it.
To finish of the bars and add a little crunch, I sprinkle both flaked almonds and pearl sugar all over. I think flaked almonds are a must, as they add a light crunch and nuttiness. The pearl sugar, however, is completely optional. Personally, I like both the look and taste, but if you don’t have it on hand, you can easily skip it.
But in case you’re thinking of getting it, I say do it. Pearl sugar is one of those ingredients that can pretty-up a dish in a second. It also lasts forever, as long as you store it right, so you can bake with it all year long.
As you can see, this recipe is a complete winner. You know how much I like easy things, as well as adjustable recipes, and you’re getting all of this with these blueberry pie cookie bars. Their buttery, soft crust is addicting and the blueberry filling will make you feel like you’re living in a gorgeous blueberry bush. (I’m really selling these hard, aren’t I? I don’t really need to though… these babies sell themselves.)
More blueberry recipes to explore
- Blueberry layer cake (A perfect blueberry birthday cake with layers of soft cake and whipped blueberry frosting.)
- Plum blueberry crisp (Amazing for late summer dessert with some ice cream on top.)
- Blueberry ice cream sandwiches with phyllo (A fun dessert that is easy to make.)
- Blueberry mascarpone tart (Incredibly delicious with a lot of filling. Great for dinner parties.)
- Rich blueberry pancakes with granola (Plush pancakes loaded with fresh blueberries and some granola.)
Recipe
Blueberry pie cookie bars
Ingredients
- 14 oz frozen wild blueberries
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1/2 cup water
- 1 tablespoon cornstarch
- 14 tablespoons unsalted butter softened, plus more for the pan
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 2 1/4 cups all purpose flour
- 1/4 cup flaked almonds
- 2 tablespoons pearl sugar optional
Instructions
- First make the filling:Put blueberries, sugar, lemon juice and water in a medium saucepan. Stir to combine and cook over medium heat until the sugar is dissolved, fruit tender and the mixture is simmering, about 10 minutes.
- Combine cornstarch with 1 tablespoon water in a small bowl. Stir it until smooth, then add to the blueberries. Keep whisking and bring the mixture almost to a boil, cook for a few minutes until until the sauce thickens and coats the back of a spoon. Remove from heat and allow to cool at room temperature.
- As the filling is cooling, preheat the oven to 350°F (175°C) and butter an 8-inch (20-cm) square pan. Line it with parchment paper so it's sticking out at the sides. Set aside.
- Make the crust:Mix butter and granulated sugar in a large bowl. Using a hand mixer, beat on medium speed until light and fluffy, about 5 minutes. Beat in vanilla and egg. Lastly, add the flour in 2 additions and beat until completely the dough is smooth without any patches of flour.
- Take 2/3 of the dough and press it into the baking pan with your fingers. Make sure it’s spread out evenly. Top with blueberry filling. Take the remaining dough and tear it up to pieces. Scatter those all over the blueberries. Sprinkle with flaked almonds and pearl sugar (if using).
- Bake in the middle of the oven for 35-45 minutes or until the top is golden and lightly brown. Remove from oven and cool completely before slicing and serving. Store in the refrigerator for up to 3 days.
