These Blueberry Pie Bars are so simple to make with a cookie crumb base, sweet blueberry filling and a crumble topping. You need just a boxed cake mixed and canned blueberry filling, along with a few staples to make this easy blueberry pie bar recipe. When you mix them together, every square is oozing with blueberry flavor and a chewy cookie base.
This blueberry pie bar recipe is super easy to make. By using a boxed cake mix, we eliminate all the prep work that goes along with traditional pastry making and the extra ingredients like butter, all-purpose flour, and having to use a pastry cutter to make the topping.
We are using 1 can pie filling for these blueberry bars. We’ve used two cans for the cherry bars and the lemon pie bars to get a thick enough layer of fruit. However, the blueberry canned pie filling is well packed with more fruit and less sauce so just one can will cover the 9×13 pan nicely. This also helps the bars hold together more easily once baked up.
Easy blueberry pie bars have a chewy cookie base, thick fruity filling, and a streusel-like topping, but only 4 ingredients are needed for the bars! If you love blueberry recipes, you should also try this decadent blueberry pound cake, lemon blueberry muffins, and mini blueberry pies.
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🫐 Ingredients:
- vanilla cake mix – if you prefer to use yellow cake mix that will work too.
- eggs – these make a chewier, slightly puffy crust mixture. Room temperature eggs mix in the most evenly.
- vegetable oil – this binds the dry ingredients together and provides necessary fat for the flakey cookie base texture.
- blueberry pie filling – we used canned pie filling, but you can also cook down fresh blueberries with sugar and cornstarch to make a homemade blueberry filling.
- powdered sugar
- whole milk or cream
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
We make a simple powdered sugar and milk glaze for the bars, but there are quite a few options for topping this blueberry pie bar recipe.
- Whipped Cream
- Lemon Zest
- Fresh Mint Leaves
- Sliced Almonds – sprinkle over the top of the bars or mix in with the streusel topping before baking.
- Powdered Sugar – just a simple dusting over the top will do.
- Blueberry Sauce – Create a simple sauce by simmering fresh or frozen blueberries with a bit of sugar and lemon juice. Drizzle the sauce over the bars before serving for an extra burst of blueberry flavor.
- Vanilla Ice Cream – top plated blueberry crumb bars with a scoop of vanilla ice cream
- Vanilla Glaze – add ½ teaspoon of vanilla extract or ⅛ teaspoon almond extract to the powdered sugar and cream mixture for the glaze.
Substitutions and Variations
- Swap the filling for peaches, strawberry, or apples to use the same recipe but with a different fruit filling. We have done this to make recipes for cherry pie bars, strawberry bars, and lemon pie bars.
- Make a shortbread crust using crushed shortbread cookies and butter or by cutting in cold butter with all-purpose flour and sugar using a pastry blender.
- You could cut down the cake mix to 1 package (half the eggs and oil) and swap the crust for a graham cracker crust instead.
- Crumble Topping: Create a crumb topping using oats, flour, butter, and brown sugar for a rustic and crunchy topping option.
- Gluten-Free Blueberry Bars: Substitute the regular cake mix with a gluten-free cake mix to accommodate gluten sensitivities.
- Vegan Blueberry Bars: Use plant-based substitutes such as coconut oil or vegan butter (though we’re already using vegetable oil, which is vegan) and replace eggs with a suitable egg replacement or applesauce.
- Mixed Berry Bars: Instead of using only blueberries, mix different berries like strawberries, raspberries, and blackberries for a medley of flavors. If you’re not using a canned pie filling, cook down the berries with sugar to thicken.
- Peach Pie Bars: Replace blueberries with sliced fresh or canned peaches for a delicious peach pie-inspired variation.
- Apple Pie Bars: Use diced apples tossed in cinnamon and sugar as the filling for a delightful apple pie bar twist. Or use our fried apples recipe.
🔪 Instructions:
PREP: Grease or line a 9×13 baking dish with parchment paper and preheat the oven to 350 degrees.
Step 1: Beat together the cake mix, eggs, and oil in a medium bowl.
Step 2: Remove half of the crumb mixture from the mixing bowl and set aside to use on top of the blueberry pie bars.
Step 3: Press the other half of the crust mixture into the prepared baking pan. Bake for 15 minutes, just until crust is beginning to brown.
Step 4: Spread blueberry pie filling over the baked crust. Use a spatula to spread into an even layer.
Don’t overbake the bottom crust. It should just be turning lightly brown along the very edges.
Step 6: Sprinkle the remaining crust mixture over the blueberry pie filling. Bake the blueberry bars for 15-20 minutes longer, until the bars are light golden brown.
Step 7: Whisk together powdered sugar and the milk or cream to make the glaze. You can also add a few drops of almond extract in the glaze.
Step 7: Drizzle sugar glaze over the cooled blueberry pie bars.
Step 8: Lift cooled bars from the pan and cut into squares. Or simply cut and serve straight out of the pan.
Tips for Making and Storing
- Store leftovers, covered or in an airtight container, on the countertop or in the fridge for 2-3 days or in the freezer for up to 1 month.
- Add a bit of lemon zest to the cake base or to the sugar glaze for a bit of contrast and extra flavor.
- To keep the dough from sticking to your hands, grease them or place the mixture in the pan and top with a piece of parchment paper. Then continue pressing it down until it’s an even layer.
- While you wait on the crust to bake, place the remaining dough in the fridge. It will crumble easier when you are ready for it.
- If the bars are too warm, the filling may ooze out when you slice the bars. Cool completely before lifting from the pan.
Can You Use Fresh Berries Instead?
Using canned pie filling is part of what makes this blueberry bars recipe so easy. However, if you wanted to make a fresh blueberry filling, you can! You will need to heat juicy blueberries in a saucepan with sugar and a teaspoon of lemon juice. Simmer the mixture on low until it is a nice thick jam consistency. You could also use blueberry jam or blueberry butter for this blueberry dessert.
If you try these Blueberry Pie Bars or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Blueberry Pie Bars
Ingredients
- 2 packages vanilla cake mix
- 2 large egg
- ⅔ cup vegetable oil
- 1 21-ounce can blueberry pie filling
- ½ cup powdered sugar
- 1-2 tablespoons whole milk or cream
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish or line it with parchment paper.
- In a medium mixing bowl, beat together the cake mix, eggs, and vegetable oil. Beat with a hand (or stand) mixer until combined. The mixture will be thick and crumbly.
- Remove half of the mixture and set aside. Press the remaining dough into the bottom of the prepared baking dish.
- Bake for 15 minutes, then remove from the oven.
- Spread blueberry pie filling over the top of the baked base. One can of pie filling will cover the pie bars nicely for this flavor (larger fruits, like cherries or peaches, will not spread as far as the blueberry pie filling and you may need more than 1 can. Use up to 2 cans of pie filling for extra fruit-filled pie bars.)
- Sprinkle the reserved dough in clumps over the top of the cherry pie filling.
- Return the baking dish to the oven and bake for 15-20 minutes longer, until the top of the bars is just beginning to brown.
- Cool bars completely.
- Whisk together powdered sugar and enough cream to make a sugar glaze. Drizzle over the top of the cooled bars.
- Cut and serve.
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Notes
- Store leftovers, covered or in an airtight container, on the countertop or in the fridge for 2-3 days or in the freezer for up to 1 month.
- Add a bit of lemon zest to the cake base or to the sugar glaze for a bit of contrast and extra flavor.
- To keep the dough from sticking to your hands, grease them or place the mixture in the pan and top with a piece of parchment paper. Then continue pressing it down until it’s an even layer.
- While you wait on the crust to bake, place the remaining dough in the fridge. It will crumble easier when you are ready for it.
- If the bars are too warm, the filling may ooze out when you slice the bars. Cool completely before lifting from the pan.
Nutrition
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Comments & Reviews
Helen says
Delicious! Everyone loved it! Its’s even better if you warm up the individual bars after it has cooled.