Blueberry pie bars

It’s the holiday season, which is most known for its chilly, dark and snowy days and less known for strict diets. Give in to your saccharine cravings with these berry delicious pie bars.

Inspired by Trisha Yearwood of Food Network, this recipe is the perfect excuse to use those frozen blueberries you picked this summer.


For Crust:

1/2 cup butter

3/4 cup sugar

1 1/2 cups flour

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1/2 teaspoon cinnamon

Pinch of salt

For Filling:

1 egg

1/2 cup sour cream

1/3 cup sugar

2 tablespoons lemon juice

1 tablespoon flour

4 teaspoons cornstarch

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

2 cups blueberries


1. Preheat your oven to 350 degrees. Spray a medium sized baking pan with cooking spray and line the pan with parchment paper, letting the paper hang over on two sides of the pan. Spray the parchment spray with the cooking spray.

2. In a stand-up mixer, combine butter, sugar, flour, cinnamon and salt. Remove 3/4 cup of the mixture and set aside. Take the remaining mixture and press it down evenly into the prepared baking pan, creating a crust.

3. In a medium bowl, whisk together egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth.

4. Mix in 1 cup of blueberries. Pour the mixture over the pressed crust in the pan. Gently shake the pan to settle the filling and berries. Take the remaining 1 cup of blueberries and pour over the top of the filling, spreading them evenly.

5. Take the reserved 3/4 cup of crust and sprinkle it over the top of the berries.

6. Bake for 1 hour. Remove the bars once they have cooled and cut into the desired size. Refrigerate until ready to serve.

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Photo credit: Victoria Petersen