Blueberry Pie Bars


This past weekend we celebrated Labor Day over at the boyfriends Aunts house. We all hung out by the pool eating and drinking till we were gorged. I decided to bring these delicious and easy to make blueberry pie bars as my contribution to the food spread. They were a huge hit and everyone loved them so much I thought It would be perfect to share the recipe.

 
I originally found this recipe over on Averie Cooks (if you have never had a look at this blog you will find your mouth waters while scrolling through all the delicious recipes), I promise it's amazingly simple to make. I have made this twice now and both times I successfully doubled the recipe with no mishaps.


There are 3 layers to these bars; the crust and crumble topping, filling and the blueberry layer. The ingredients list is split up as such.

Ingredients:

Crust and Crumble Topping
1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1/4 cup light brown sugar, packed

1 1/2 cups all-purpose flour
Filling

1 large egg

1/2 cup vanilla Greek yogurt

1/3 cup granulated sugar

2 teaspoons vanilla extract
1 tablespoon all-purpose flour

Blueberry Layer
12 ounces (2 cups) blueberries (I used frozen)

1/3 cup granulated sugar

2 tablespoons lemon juice

2 teaspoons cornstarch

Directions:
Preheat oven to 350F. Use aluminum foil to line an 8-inch square pan (I used a pan for doubling this recipe) and spray with cooking spray; set aside. You should not skip lining the pan, it really makes cleanup such a breeze.

Crust and Crumble Topping – whisk together melted butter, brown sugar, and granulated sugar. Then add flour, the result will be a dry crumble mixture with small and large chunks. Set aside ¾ cup of mixture to use later on as the crumble topping. Use remaining mixture to create crust by pouring into prepared pan and packing mixture to create an even flat surface. I like to use my fingers for this. Set aside.
Filling - In a medium bowl, add the egg, Greek yogurt, sugar, vanilla, and whisk to combine.   Next add the flour to mixture and whisk to combine. Evenly pour filling over crust. Make sure to distribute evenly and smooth out with a spatula. Set aside.

Blueberry Layer - In a medium mixing bowl (I just use the same one I used as the filling), add blueberries, sugar, lemon juice, and cornstarch. Evenly distribute blueberry mixture over the filling.

Sprinkle reserved crust mixture evenly over pan to create the crumble topping.

Bake for about 60 minutes, or until edges are bubbling the crust and crumble topping should be golden brown. I used frozen blueberries for this, if you using fresh blueberries your baking time will decrease. I would start at 45 minutes adding more time as needed. When done be sure to let your bars cool completely before cutting. I like to bake mine the night before I need them so they can cool overnight. Then enjoy!


Blueberry Pie Bars


This past weekend we celebrated Labor Day over at the boyfriends Aunts house. We all hung out by the pool eating and drinking till we were gorged. I decided to bring these delicious and easy to make blueberry pie bars as my contribution to the food spread. They were a huge hit and everyone loved them so much I thought It would be perfect to share the recipe.

 
I originally found this recipe over on Averie Cooks (if you have never had a look at this blog you will find your mouth waters while scrolling through all the delicious recipes), I promise it's amazingly simple to make. I have made this twice now and both times I successfully doubled the recipe with no mishaps.


There are 3 layers to these bars; the crust and crumble topping, filling and the blueberry layer. The ingredients list is split up as such.

Ingredients:

Crust and Crumble Topping
1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1/4 cup light brown sugar, packed

1 1/2 cups all-purpose flour
Filling

1 large egg

1/2 cup vanilla Greek yogurt

1/3 cup granulated sugar

2 teaspoons vanilla extract
1 tablespoon all-purpose flour

Blueberry Layer
12 ounces (2 cups) blueberries (I used frozen)

1/3 cup granulated sugar

2 tablespoons lemon juice

2 teaspoons cornstarch

Directions:
Preheat oven to 350F. Use aluminum foil to line an 8-inch square pan (I used a pan for doubling this recipe) and spray with cooking spray; set aside. You should not skip lining the pan, it really makes cleanup such a breeze.

Crust and Crumble Topping – whisk together melted butter, brown sugar, and granulated sugar. Then add flour, the result will be a dry crumble mixture with small and large chunks. Set aside ¾ cup of mixture to use later on as the crumble topping. Use remaining mixture to create crust by pouring into prepared pan and packing mixture to create an even flat surface. I like to use my fingers for this. Set aside.
Filling - In a medium bowl, add the egg, Greek yogurt, sugar, vanilla, and whisk to combine.   Next add the flour to mixture and whisk to combine. Evenly pour filling over crust. Make sure to distribute evenly and smooth out with a spatula. Set aside.

Blueberry Layer - In a medium mixing bowl (I just use the same one I used as the filling), add blueberries, sugar, lemon juice, and cornstarch. Evenly distribute blueberry mixture over the filling.

Sprinkle reserved crust mixture evenly over pan to create the crumble topping.

Bake for about 60 minutes, or until edges are bubbling the crust and crumble topping should be golden brown. I used frozen blueberries for this, if you using fresh blueberries your baking time will decrease. I would start at 45 minutes adding more time as needed. When done be sure to let your bars cool completely before cutting. I like to bake mine the night before I need them so they can cool overnight. Then enjoy!


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