These Blueberry Pie Bars are the perfect summer treat! They’re easy, delicious, and great for sharing…the ideal dessert for summer picnics, holidays, and parties! Sure to be a hit!
I partnered with Lucky Leaf to bring you this recipe. Thank you for supporting the brands that make Lemon Tree Dwelling possible!
And just like that….Memorial Day is here! Was anyone else caught off guard?!? I swear to you I was just starting to think about spring, and now….spring has come and gone and summer is upon us. HOW in the world did that happen?
Of course, it didn’t help that in the month of May we started our renovation, I went to California, we had Mother’s Day, and Myla’s birthday, and the girls have had every concert and end of the year celebration under the sun. I’ve honestly started to feel like May is a second December. Just. SO. Busy.
But. This weekend? Memorial Day weekend? We have NOTHING planned. For the first time in months! And I couldn’t be more excited. I’m excited to wake up and know that the whole day is ours to plan. I’m excited to stay in pajamas, and not have to make lunches, and not be thinking about what I need to make or where I need to be. In fact, it sounds AMAZING.
The ONLY thing on my “to do” list is grilling. And relaxing in our backyard. And while I’d love to be making some fabulous dessert, like these Blueberry Pie Bars, the reality is we have no oven. So no can do. But if we did? You better believe these Blueberry Pie Bars would be on the menu. Not only are they super easy to make, and ready in under 30 minutes, but they’re seriously delicious. As in I need to share them….so I don’t eat the whole darn pan.
And even better when they’re made with Lucky Leaf Blueberry Pie Filling…our FAVORITE! I love baking with Lucky Leaf products because they contain no high fructose corn syrup and they have more fruit than other brands. And they’re so easy and convenient….you really can’t go wrong. If you love blueberry, these Blueberry Pie Bars are sure to become your new favorite. (And if not, you can easily substitute any variety of Lucky Leaf Fruit Filling in its place!) Perfect for Memorial Day…and delicious all summer long. Because whether you realize it or not, summer really IS here!!
Blueberry Pie Bars
Ingredients
Bars
- ½ c. salted butter at room temperature
- ¾ c. sugar
- 2 eggs
- 1 tsp. vanilla
- 1½ c. flour
- ¾ tsp. baking powder
- 1/2 tsp. cinnamon
- 1 can Lucky Leaf Blueberry Pie Filling
Streusel Topping
- 1/4 c. flour
- 2 Tbsp. sugar
- 1 1/2 Tbsp. butter melted
Drizzle
- 1 c. powdered sugar
- 4 tsp. milk
- 1/2 tsp. vanilla
Instructions
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Cream butter; add sugar and beat well.
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Beat in eggs one at a time.
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Add vanilla.
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Gradually stir in sifted dry ingredients.
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Spread 3/4 of dough in a lightly greased 8x11 or 8x8 inch baking pan.
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Spread blueberry pie filling over dough.
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Spoon remaining dough over pie filling, spreading lightly. *Not all pie filling will be covered.
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In a separate small bowl, combine streusel ingredients and sprinkle over the top of bars.
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Bake at 375 degrees for 35-40 minutes.
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Cool 15 minutes.
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In a small bowl, mix powdered sugar, milk, and vanilla until smooth; drizzle over bars.
Linda says
Could I make this with apple pie filling?? Not a big fan of blueberries. Thank you!!
Helen Hayes says
I made these with cherry pie filling and came out perfect. Why not apple pie filling. Going to blend cherry and blueberry for 4th July, just the correct ounces, not the full 2 cans.
Kathy says
2 cans???? I only saw one can…
kim says
she said to eqiul 1 can , im gonna try blackberry also looks like about 15 to 16 oz can
Lindsey says
I have made with apple filling and another with raspberry….delicious!
Stephanie says
I LOVE blueberries!!! This looks delicious!
Des @ Life's Ambrosia says
We love all the blueberry desserts around here. These bars look so good!
Sherry says
These look incredibly good!! I can’t wait to make them.
Dorothy at Shockingly Delicious says
I am a sucker for anything with a Streusel Topping and a drizzle of icing! This is my kind of dessert!
Valerie | Valerie's Kitchen says
This is truly summer dessert perfection! I’ve done these with cherry pie filling and we just love them. I need to try the blueberry!
Renee - Kudos Kitchen says
I’m thinking that I’ll make this for Memorial Day. Print.
Kathleen says
The Blueberry Pie Bars look and sound so yummy. I will be making it soon.
katerina @ diethood.com says
I LOVE blueberries!! This looks absolutely delicious!! I need to try it asap!!
Naomi Stewart says
what size can of blueberries did you use…not sure if I’ve ever seen the Lucky brand.
Naomi Stewart says
I found the Lucky Brand in my grocery store. Very excited since it’s gluten-free. so I had to buy the Cherry as well . I’ve got the blueberry bars cooking in the oven, I substituted almond flour for the flour to make it gluten-free…looking delicious!
Yvette says
How did the almond flour work out?
I’m using a gluten free all purpose flour to make these and hoping for good results.
Deborah Burns says
I just used G-F 1 to 1 baking flour. Fingers crossed that it turns out well!
Kara says
???? I make these all the time with gluten free flour and usually AMAZING! I’ve used several different brands of GF flour and the only one I did not like was the Krusteaz brand.
Judy Gill says
This looks so good, I’m going to make it using lemon curd pie filling with blueberries, I’ll post to let you know how it turns out, can’t be bad, right??
Mariana says
Can you replace the canned blueberries with fresh?
Katie says
Do I have to refrigerate this?
Barbara Huppert says
Do these bars have to be refrigerated?
Cathy Trochelman says
No, they can be stored at room temperature.
Katie says
This may seem like an obvious question but I’m not a seasoned baker. When you say flower do you mean all-purpose? Thanks!
Katie says
*flour hahah. I’m not that unseasoned.
Jealith says
Yes, generally flour means all pourpose 🙂
Jealith says
ha, purpose. I can’t spell today either, Haha.
Valerie says
What size can of blueberry pie filling?
Carol says
We make our own blueberry sauce / filling from fresh blueberries! — One should be able to look online for a simple recipe that beats a can any day of the week! ; )
Margie Masino says
Carol….I have tons of blueberries that I have frozen. Could you tell me how you make your sauce for the bars?
Amy Lee says
I bet this would be delicious with vanilla ice cream or homemade whipping topping.
Lisa says
Can I make this with fresh blueberries? Any idea what the changes would be?
Jenni says
Just made these with half raspberry and half blueberry our filling and did a cream cheese drizzle over the top. Soooo good!
Beth Wright says
I’m thinking a little lemon in place of the milk for the drizzle would be delish!
Leslie says
Yummm Looking for amount/size of can of pie filling…or home made…..thanks !
Linda says
I just made this. Yum! I used frozen blueberries, enough to pretty much cover the batter, instead of pie filling. Turned out very good. Will make this again for sure.
Cyndi Ross says
I made this and it’s a very nice recipe, but I thought it missed salt – just a dash, maybe 1/4 tspn? No one else?
Shawn says
I’m curious if anyone has doubled the recipe and used a 9 x 13 pan. I’m assuming it would still come out great?
Maggie says
I read the reviews before I made this recipe and most people were saying they were going to make it or that it looks good. One thing is that looks good another thing is to try. Well, I just made this recipe and is delicious!!! Also really easy to put together.This is a great recipe for any occasion. Thanks so much!!!
Michaela says
I made this yesterday and it was delicious. I had half a can of cherry pie filling left. So I added some fresh blueberries and fresh raspberries that I had left in the fridge. Turned out great and was easy to make.
Cathy Trochelman says
So happy you enjoyed them!
Cindy Kolenda says
My daughter-in-law is allergic to Cinnamon. Can I use All Spice as a substitute?
Cathy Trochelman says
Yes, definitely!