Blueberry pie filling, infused with a hint of lemon zest, is baked between layers of buttery crust in this easy dessert that’s perfect for almost any occasion.
Why You’ll Love This Recipe
If you love the idea of blueberry pie without all the work, then these blueberry pie bars are for you! Using canned blueberry pie filling makes them even easier to put together.
With a delicious buttery crust and a delicious blueberry filling, they’re the perfect kind of bar for summer time–delicious served with a cold glass of freshly squeezed lemonade!
They’re also fabulous served slightly warm with a scoop of vanilla ice cream. And we may or may not have eaten them for breakfast.
Honestly, whether they’re warm, cold or room temperature, these blueberry pie bars are delicious!
If you don’t have a lemon handy, don’t despair. You can still make this recipe without the zest. I just like the way it brightens up the canned filling. But it’s definitely optional.
My family loved these bars so much, we already have plans to try the recipe with some of our other favorite pie fillings. I’m thinking peach pie bars will be in the works very soon!
But cherry, raspberry, even apple–they’d all be delicious and just as easy to make. I don’t think there’s a pie filling you couldn’t use in this recipe!
One thing is for sure. I’ll be keeping blueberry pie filling handy at all times so I can whip up this easy dessert whenever the craving strikes!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Sugar
- Baking powder
- Flour
- Butter
- Eggs
- Salt
- Cinnamon
- Blueberry pie filling
- Lemons
Blueberry Pie Bars
Ingredients
- 1/2 cup white sugar
- 1/2 teaspoon baking powder
- 1 1/2 cups flour
- 1/2 cup cold butter diced
- 1 egg
- Pinch of salt
- 1/4 teaspoon ground cinnamon
- 1 21 oz. can blueberry pie filling
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 375 degrees. Line a 9×9 inch square pan with parchment paper.
- In a medium bowl, stir together sugar, flour, baking powder, salt and cinnamon. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. Pat half of the dough into the prepared pan in an even layer.
- In another bowl, stir together the blueberry pie filling and lemon zest.
- Spread the blueberry filling evenly over the crust. Crumble the remaining dough evenly over the blueberry layer.
- Bake for 45 minutes or until the top is light golden brown. Cool completely before cutting into squares.
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6 comments
Norma
Im not catching it or something, why do you divide the sugar? I don’t see where to use the other part sugar, or do I put the whole 1/2 cup in the dough?
erika
I don’t know if my expectations were high or what but I was less than impressed with these. But I try not to give up on Danelle’s recipes when something just doesn’t cut it for me. So… I cheated. I used blueberry pie filling and lemon zest the second round and BOOM!
Teresa
Danelle & Naomi, I do not recommend using coconut flour in any baked good as a substitute for flour. It turns out awful. Brown rice flour works well and there are several blends these days – even Bob’s Red Mill all purpose gluten free flour is a better alternative. Coconut flour causes a real texture problem. Just saying…..
Danelle
Thanks Teresa. I don’t know much about converting recipes to gluten free, but I was also going to suggest rice flour or just an all-purpose gluten free flour. I have never used coconut flour, so I would have had no idea what to expect.
Naomi S.
I would like to make this for dessert tonight but it has to be gluten-free for a friend of mine. Do you or any other readers have ideas on how to make this safe for her to eat? If I subsitute coconut flour for the white flour would it be enough change?
Teresa
These look so wonderful, Danelle. Lemon with blueberries = delicious!