These blueberry pie bars are made with a box cake mix, sweet blueberry filling, and a couple of other pantry staples for an easy hand-held dessert recipe.
Preheat the oven to 350°F. Grease a 9x13 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.
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.