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Blueberry pie cookie bars

Easy to make blueberry pie cookie bars with a soft buttery crust and jam-like blueberry filling!

Easy to make blueberry pie cookie bars with a soft buttery crust and jam-like blueberry filling! Topped with almond flakes for some crunch.

Ingredients

Scale

Blueberry filling

  • 400g (3 cups | 14 oz) frozen blueberries (I use wild blueberries)
  • 40g (3 tablespoons) granulated sugar, or to taste
  • 35ml (2 1/2 tablespoons) fresh lemon juice
  • 120ml (1/2 cup) water
  • 3 teaspoons cornstarch

Crust

  • 200g (1 3/4 sticks | 14 TBSPs) unsalted butter, softened (+ more for the pan)
  • 100g (1/2 cup | 3.5 oz) granulated sugar
  • 1/2 teaspoon vanilla bean paste or extract
  • 1 egg (medium to large)
  • 300g (2 1/4 cups | 10.5 oz) all purpose flour
  • a handful of flaked almonds
  • 1–2 tablespoons of pearl sugar (optional)

Instructions

  1. Make the filling first:
    Put blueberries, sugar, lemon juice and water in a medium saucepan (non-reactive is best, I use enamel). Stir to combine and cook over medium heat until the sugar is dissolved, fruit tender and the mixture is simmering; 5-10 minutes.
    Next add the cornstarch. In a small bowl, whisk together 3 teaspoons cornstarch with 3 teaspoons water. Make sure there are no lumps, then add this to blueberries. Stir to combine and cook for a few minutes, just until the sauce thickens and coats the back of a spoon. Remove from heat and cool to lukewarm.
  2. As the filling is cooling, preheat the oven to 180°C (355°F) and butter a 20-cm (8-inch) square pan. Line with parchment paper. Set aside.
  3. Mix butter and granulated sugar in a large bowl. Using a hand mixer, beat on medium speed until light and fluffy. Beat in vanilla and egg. Lastly, add the flour in 2-3 additions and beat until completely incorporated and the dough is smooth.
  4. 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).
  5. 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.

Notes

I prefer wild blueberries because they have a richer color and stronger flavor. If you can’t find them in your store, you can always use cultivated blueberries.

Try making these bars with other fruit too, like cherries, strawberries, plums or even peaches or apricots.

Find it online: https://www.sugarsalted.com/blueberry-pie-cookie-bars/