Blueberry Bars
Sweet Blueberry Cookies made in a sheet pan. A blueberry cookie recipe with a citrus shortbread crumb topping. A marvelous way to enjoy summer blueberries!
Why We Love Blueberry Bars
This time of year, when berries are fresh and bountiful, I am constantly looking for ways to turn them into lavish treats.
Classic blueberry pie is one of my all-time favorite summer desserts. However, for picnics and parties, sometimes you need a treat that’s a little more user-friendly.
Like a hand-held version of blueberry pie… Yet with decadent cookie crust crumbles and gooey blueberry center.
Today’s fresh Blueberry Bars are just the treat to usher us into berry season.
How To Make Blueberry Cookies in a Baking Dish
First, make a simple buttery shortbread cookie crust with lime and orange zest to punch up the flavor. Combine the sugar and butter in an electric mixer or a medium bowl with a hand mixer. Beat on high for a full 3-5 minutes. This will ensure that your dough is nice and soft. Next, add in the flour, zest, and vanilla and beat until just combined. With shortbread doughs, it is important not to overmix, or your dough will be tough.
Then, make the blueberry pie filling with fresh blueberries, sweetened condensed milk, and cornstarch. The filling has a thick texture that sets up nicely when the Blueberry Cookies cool.
To assemble, press a little over half the dough into the bottom of a baking dish. Pour the blueberry filling over the top and sprinkle little pinches of the remaining dough over the surface.
Then, bake the Blueberry Cookies in the baking dish until the top is golden.
It’s essential to let the Blueberry Bars cool and set after baking… You don’t want all the filling to run out when you cut them.
I guarantee you that these sticky bars made with fresh summer berries will be the highlight of your week.
Why not whip up a batch to take to work or your next neighborhood potluck? They’d be a fantastic addition to the dessert table on the 4th of July this year! They are also wonderful, served warm with a scoop of vanilla ice cream.
Get The Full (Printable) Blueberry Bars Recipe Below.
Frequently Asked Questions
Yep! Just allow the cookie bars to cool to room temperature, then pack them in an airtight container. Freeze for up to three months. When you are ready to pull them out and enjoy round two, allow them to thaw in the refrigerator first. Once the blueberries are no longer frozen, pull them out to thaw to room temperature.
Absolutely! Just keep in mind that you might need to cook the blueberry filling a little bit longer. You want to ensure the blueberries fully thaw and begin to cook while making the filling.
This step is important for two reasons. Firstly, it allows the blueberries to release their juices ahead of time and form a thicker sauce. This prevents the bottom cookie base from getting soggy and ensures the blueberry filling stays put in the middle. Secondly, the extra cooking time allows the blueberry filling to develop a more concentrated flavor, making it extra delicious!
Yes, just replace your flour with your favorite gluten-free flour. We recommend Bob’s Red Mill 1-to-1 Baking Mix. Keep in mind this might make your bars a bit more crumbly.
Looking for More Easy Summer Dessert Recipes? Be Sure to Also Try:
- Banana Pudding Ice Cream (No-Churn!)
- Strawberry Crunch Cake
- American Flag Jello Cake
- How to Make Funnel Cake
- Coconut Popsicles (Dairy Free)
- Ice Cream Sandwich Cake
Or try some of our other delicious cookie and bar recipes!
Blueberry Bars
Ingredients
- 2 pints fresh blueberries (4 cups)
- 14 ounces sweetened condensed milk
- 1 tablespoon cornstarch
- 1 1/2 cups unsalted butter softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- Zest of one lime
- Zest of one orange
Instructions
- Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper and set aside.
- Place the blueberries, sweetened condensed milk, and cornstarch in a medium sauce pot. Set the pot over medium heat and bring to a simmer. Stir and simmer for 3-5 minutes, smashing part of the blueberries with a wooden spoon. Remove from heat.
- Place the butter and sugar in the bowl on an electric stand mixer. Beat on high for 3-5 minutes. Then add the vanilla extract, flour, salt, and citrus zest. Scrape the bowl and beat again until well combined.
- Divide the dough into two pieces, one slightly larger than the other. Press the larger piece of dough into an even layer in the bottom of the baking dish. Pour the blueberry mixture over the top and shake the dish to even it out. Then drop small pieces of the remaining dough over the surface of the blueberry filling.
- Bake for 30-35 minutes, until the top is golden. Cool the bars to room temperature in the dish. Then gently lift the entire sheet of bars out of the pan by the edges of the parchment paper. Cut into squares. Store in an air-tight container for 3-4 days at room temperature, or for 7-10 days refrigerated.
Too sweet! All I taste is sugar.
What allowances do I need to make to use frozen blueberries?
Hi Gigi,
You can use frozen blueberries without any alterations to the recipe. They may just take an extra minute or so to come to a simmer. :)
Jeee-heesus Crispies, these are so effing good. I used fresh-picked blueberries, dried lemon peel (should have zested an orange, too), and didn’t let them cool before cutting. WORTH IT. My fiancée and I have had two or three each since last night, and the number is only that low because we want them to last. The only change I’ll make in future is a little bit of salt in the filling.
I’m going to make these with peaches and almond extract later this week for a potluck. OMNOM! Thanks so much for posting this!
Can these be frozen after they are baked?
Hi Debbie,
Absolutely! Just thaw them at room temperature when you are ready to serve them. :)
Easy and delicious Has anyone frozen the cooked bars?