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completed Easy Blueberry Pie Bars on a white surface
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5 from 1 vote

Easy Blueberry Pie Bars

Easy blueberry pie bars top flaky pie crust with a juicy lemon blueberry filling and a crisp, oaty cinnamon streusel topping – an irresistibly delicious, crowd-pleasing dessert!
Prep Time20 minutes
Cook Time1 hour
Total Time5 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 8 - 16
Calories: 524kcal
Author: Toni

Equipment

Ingredients

  • 4 cups of fresh blueberries
  • ⅓ cup of brown sugar
  • 1 lemon zest and juice
  • 3 tablespoons of cornstarch
  • 1 store-bought roll-out vegan pie dough
  • 1 cup of old-fashioned rolled oats
  • 1 cup of flour
  • ¼ cup of brown sugar
  • ¼ teaspoon of cinnamon
  • ½ teaspoon of baking powder
  • ¼ cup of plant-based milk
  • ⅓ cup of neutral oil
  • 1 teaspoon of lemon zest

Instructions

  • In a large pot with a lid over medium-low heat, add the blueberries, sugar, 1 teaspoon of lemon zest, and juice of ½ lemon. Mix well and cook for 5 to 10 minutes or until the blueberries begin to burst, the sugar begins to melt, and it gets very juicy. Add in the cornstarch and mix until it begins to thicken. Once the mixture is very thick, remove it from the heat and set aside to cool.
  • Preheat the oven to 350 degrees F. and line a 9x9 baking pan with parchment paper to make it easier to lift out of the pan.
  • Place the roll-out pie dough in the baking pan, use a fork to poke a few holes, and bake for 5 minutes. Set aside.
  • In a large bowl, combine the oats, flour, sugar, cinnamon, and baking powder. Mix well and add in the plant-based milk, oil, and lemon zest. Mix well until a thick mixture is achieved. Set aside.
  • Pour the blueberry mixture into the pan and even it out with a spatula. Use the spatula to push down and pack the blueberries into the pan.
  • Evenly sprinkle the oat mixture over the blueberries and then gently press the oat mixture into the blueberry mixture.
  • Bake for 45 to 50 minutes or until the top is golden and the blueberries are bubbling on the sides.
  • Remove it from the oven and allow it to cool completely on a cooling rack. Place the cooled baking pan in the refrigerator for 4 hours or overnight for the bars to fully set.
  • Lift the bars onto a cutting board and slice them into the desired size. I cut them into 8 bars.

Notes

  • Don’t skip the par-bake: This helps you avoid a soggy pie crust.
  • Taste and adjust: Adjust the amount of sugar and lemon in the blueberry pie filling to suit your tastes.
  • Adjust the cornstarch: Based on how juicy the blueberries are, you may find you need to add a little more (try ½ teaspoon at a time) cornstarch to thicken it to a jammy consistency.
  • Leave it fully cool and set: So it’s easy to slice and serve.

Nutrition

Calories: 524kcal | Carbohydrates: 73g | Protein: 7g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Sodium: 248mg | Potassium: 191mg | Fiber: 5g | Sugar: 23g | Vitamin A: 43IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 3mg