Description
These Sweet Blueberry Pie Cookie Bars are the perfect summer dessert, combining the buttery goodness of cookie bars with the juicy, tangy sweetness of blueberry pie filling. A soft, crumbly cookie crust serves as both the base and topping, while a layer of fresh or canned blueberry filling adds a burst of fruity flavor in every bite. These bars are easy to make, portable, and ideal for picnics, potlucks, or backyard gatherings. With their golden edges, vibrant blueberry layer, and sprinkle of cinnamon-sugar crunch, these cookie bars are a delightful way to celebrate the season. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat that captures the essence of summer in every bite!
Ingredients
For the Cookie Crust and Topping:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
For the Blueberry Filling:
- 2 cups fresh or frozen blueberries (or 1 can pie filling, about 21 oz)
- ¼ cup granulated sugar (if using fresh/frozen berries)
- 1 tablespoon cornstarch (if using fresh/frozen berries)
- 1 teaspoon lemon juice (optional, enhances berry flavor)
Optional Garnish:
- Powdered sugar (for dusting)
- Vanilla ice cream (for serving)
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
2. Make the Cookie Dough:
- In a large mixing bowl, combine the flour, softened butter, sugar, baking powder, and salt. Use a hand mixer or pastry cutter to blend until the mixture resembles coarse crumbs.
- Beat in the egg and vanilla extract until the dough comes together into a soft, crumbly texture. Reserve about 1 cup of the dough for the topping and press the remaining dough evenly into the bottom of the prepared pan to form the crust.
3. Prepare the Blueberry Filling:
- If using fresh or frozen blueberries: In a medium saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and becomes jam-like (about 5-7 minutes). Remove from heat and let cool slightly.
- If using canned pie filling: Simply spread the filling evenly over the cookie crust.
4. Assemble the Bars:
- Spread the prepared blueberry filling evenly over the cookie crust.
- Crumble the reserved cookie dough over the top of the blueberry layer to create a rustic, crumbly topping.
5. Bake the Bars:
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
6. Cool and Serve:
- Allow the bars to cool completely in the pan on a wire rack before slicing. For cleaner cuts, chill them in the refrigerator for 1-2 hours.
- Dust with powdered sugar before serving, if desired. Pair with a scoop of vanilla ice cream for an extra decadent treat.
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Category: Dessert
- Cuisine: American
