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 blueberry pie bar recipe. When you mix them together, every square is oozing with blueberry flavor and a chewy cookie base.
You can even serve these sweet treats with a few scoops of vanilla ice cream that will give all the old-fashioned cobbler vibes you can handle.
This recipe is super easy to make. By using a boxed cake mix, we eliminate all the prep work that goes along with traditional cake 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 pie bars and the lemon bars to get a thick enough layer of fruit. However, the blueberries are packed and much smaller in the filling so just one can will cover the 9×13 pan nicely. This also helps the bars hold together more easily once baked up.
Ingredients Needed for Blueberry Bars
- vanilla cake mix – if you prefer to use yellow cake mix that will work too.
- eggs
- vegetable oil
- blueberry pie filling
- powdered sugar
- whole milk or cream
How to Make Homemade Blueberry Pie Bars
Line or grease a 9×13 baking dish and preheat the oven to 350 degrees. Beat together the cake mix, eggs, and oil. Remove half of the mixture and set aside. Press the crust mixture into the bottom of the pan.
Bake for 15 minutes, then take it out of the oven. Spread the blueberry filling over the first layer. Sprinkle the remaining dough in clumps over the filling. Bake until the top of the bars start to brown.
Allow the bars to cool completely. Whisk together the milk (or cream) and powdered sugar in a small bowl to make the glaze. Drizzle over the top and serve.
Lift the whole sheet of dessert from the pan and cut into bars.
Tips for Making and Storing
- Store leftovers, covered, 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.
- You could also cut down the cake mix to 1 package (along with the eggs and oil) and swap the crust for a graham cracker crust instead.
- Swap the filling for peaches, strawberry, or apples to use the same recipe but with a different fruit filling.
- 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.
- Don’t skip the cooling time, as the filling may ooze out when you slice the bars.
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 use fresh blueberries, you can! You will need to heat them 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 for this recipe – you will probably need two jars of blueberry jam to cover the cookie base.
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.
Nutrition
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