Prepare for a drool-fest with this recipe that tastes like a slice of pie, but requires no rolling pin whatsoever. This must-try dessert is a great make-ahead option for summer picnics and potlucks. Cut it into large or small squares and serve at room temperature, no forks or plates needed. It's an easy crowd pleaser for your summer playlist.
Blueberry Pie Bars
for crust and topping
1/2 cup butter
1/2 cup sugar
1/4 cup brown sugar, packed
1 1/2 cups flour
1/4 teaspoon salt
for filling
1 egg
1/2 cup plain greek yogurt
1/3 cup sugar
2 teaspoons vanilla
1 tablespoon flour
for blueberry layer
2 cups fresh or frozen blueberries
1/3 cup sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
Directions
Preheat oven to 350 degrees. Line a 8x8 baking dish with parchment paper and set aside. Prepare the crust and topping by melting the butter in a mixing bowl, then stir in both sugars. Add the flour and salt and stir until combined and crumbly in texture. Reserve a heaping 3/4 cup of mixture for topping, then press the remainder into the parchment-lined dish to create an even layer.
Prepare the filling in a medium bowl by whisking the egg and yogurt together, then adding the sugar, vanilla and flour. Whisk until well combined, then pour the mixture into the dish, making sure it covers the surface of the crust.
Prepare the blueberry layer by mixing the blueberries, sugar, lemon juice and cornstarch together in a bowl, then spreading evenly over the filling layer.
Finally, sprinkle the remaining crumble evenly over the top of the blueberries and bake for 50-60 minutes, or until top is bubbly and golden brown. Remove and allow to cool before lifting the parchment out, peeling it off, and cutting into bars for serving.
Recipe: Blueberry Pie Bars
Prepare for a drool-fest with this recipe that tastes like a slice of pie, but requires no rolling pin whatsoever. This must-try dessert is a great make-ahead option for summer picnics and potlucks. Cut it into large or small squares and serve at room temperature, no forks or plates needed. It's an easy crowd pleaser for your summer playlist.
Blueberry Pie Bars
for crust and topping
1/2 cup butter
1/2 cup sugar
1/4 cup brown sugar, packed
1 1/2 cups flour
1/4 teaspoon salt
for filling
1 egg
1/2 cup plain greek yogurt
1/3 cup sugar
2 teaspoons vanilla
1 tablespoon flour
for blueberry layer
2 cups fresh or frozen blueberries
1/3 cup sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
Directions
Preheat oven to 350 degrees. Line a 8x8 baking dish with parchment paper and set aside. Prepare the crust and topping by melting the butter in a mixing bowl, then stir in both sugars. Add the flour and salt and stir until combined and crumbly in texture. Reserve a heaping 3/4 cup of mixture for topping, then press the remainder into the parchment-lined dish to create an even layer.
Prepare the filling in a medium bowl by whisking the egg and yogurt together, then adding the sugar, vanilla and flour. Whisk until well combined, then pour the mixture into the dish, making sure it covers the surface of the crust.
Prepare the blueberry layer by mixing the blueberries, sugar, lemon juice and cornstarch together in a bowl, then spreading evenly over the filling layer.
Finally, sprinkle the remaining crumble evenly over the top of the blueberries and bake for 50-60 minutes, or until top is bubbly and golden brown. Remove and allow to cool before lifting the parchment out, peeling it off, and cutting into bars for serving.