Description
Creamy blueberry pie cookie bars blend homemade comfort with summery sweetness, offering a delightful twist on classic desserts. Rich layers of buttery crust and juicy blueberry filling promise a mouthwatering experience you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 3 cups fresh or frozen blueberries
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks/226 grams) unsalted butter, softened
Sugars:
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) light brown sugar, packed
- ½ cup (100 grams) granulated sugar (for blueberry filling)
Baking and Flavoring Ingredients:
- 1 large egg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish by lining it with parchment paper, ensuring complete coverage for easy removal.
- Create a creamy base by thoroughly blending butter, granulated sugar, and brown sugar in a large mixing bowl until the mixture becomes light and airy with a smooth, whipped consistency.
- Incorporate the egg and vanilla extract into the sugar mixture, stirring until the ingredients are completely integrated and the texture remains uniform.
- In a separate bowl, combine flour, baking powder, and salt, carefully whisking the dry ingredients to eliminate any potential lumps and ensure even distribution.
- Gradually fold the dry ingredient mixture into the wet ingredients, gently mixing until a soft, pliable dough forms that holds together without being overly sticky.
- Separate approximately 1 cup of the prepared dough, setting it aside for the crumble topping while keeping the remaining dough for the base.
- Spread the main portion of dough evenly across the prepared baking dish, pressing it firmly to create a smooth, consistent crust that reaches all corners.
- Bake the crust for 10 minutes, allowing it to set and develop a light golden color, then remove from the oven and let it cool slightly.
- Distribute the blueberry filling evenly over the partially baked crust, ensuring complete and uniform coverage.
- Crumble the reserved dough over the blueberry layer, creating a rustic, textured topping that will provide additional flavor and visual appeal.
- Return the assembled bars to the oven and continue baking until the top turns golden brown and the filling becomes bubbly and set.
- Remove from the oven and allow the bars to cool completely in the baking dish, which helps the filling solidify and makes cutting easier.
- Once cooled, lift the bars out using the parchment paper and slice into neat, uniform squares for serving.
Notes
- Softening butter beforehand ensures easier creaming and smoother cookie bar texture.
- Room temperature ingredients blend more evenly, creating a consistent dough without lumps.
- Using fresh, plump blueberries maximizes natural sweetness and prevents excess moisture in the bars.
- Chilling the dough for 15-20 minutes before pressing into the pan helps prevent spreading during baking.
- Swap regular flour with gluten-free blend for celiac-friendly version without compromising taste.
- Reduce sugar by 25% for a less sweet option that still maintains delicious flavor profile.
- Allow bars to cool completely before cutting to achieve clean, precise edges and prevent crumbling.
- Experiment with mixed berries like raspberries or blackberries for a vibrant flavor twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 295
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg