Blueberry Pie Bars

These easy blueberry pie bars are brimming with blueberry flavor baked between two layers of sweet vanilla cake.

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These delightful blueberry pie bars are out of this world! A soft, fluffy cake crust is topped with a delicious juicy blueberry pie filling and finished off with a crumble topping for a sweet dessert that is out of this world.

Blueberry Pie Bars Ingredients

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You’ll need:

• 2 packages of vanilla cake mix
• 2 large eggs
• ⅔ cup of vegetable oil
• 1 (21-ounce) can of blueberry pie filling
• ½ cup of powdered sugar
• 1-2 tablespoons of whole milk or cream

PRO TIP:

We used 1 can of blueberry filling for these bars. The blueberries are packed and much smaller in the blueberry pie filling than in other fruit fillings, and just one can covers the 9×13 base nicely. This also helped the bars hold together more easily once baked.

Substitutions And Additions

CAKE MIX: You can use a white or yellow cake mix instead of vanilla cake mix in these blueberry bars. They will all work just fine.

LEMON: Add a bit of lemon zest to the cake base or to the sugar glaze for a bit of contrast and extra flavor.

How To Make This Blueberry Pie Bars Recipe

STEP ONE: Preheat the oven to 350°F. Grease a 9×13 baking dish or line it with parchment paper.

STEP TWO: In a medium bowl, beat together the cake mix, eggs, and vegetable oil. Beat with an electric mixer until combined. The mixture will be thick and crumbly.

STEP THREE: Remove half of the mixture and set it aside. Press the remaining dough in an even layer into the bottom of the prepared pan.

STEP FOUR: Bake the bottom crust for 15 minutes, then remove it from the oven.

STEP FIVE: Spread blueberry pie filling over the top of the baked base. One can of pie filling will cover the pie bars nicely for this flavor. 

STEP SIX: Sprinkle the reserved dough in clumps over the top of the blueberry layer.

STEP SEVEN: Return the baking dish to the oven and bake for 15 to 20 minutes longer until the top of the bars is just beginning to brown.

STEP EIGHT: Cool bars completely.

STEP NINE: Whisk together powdered sugar and enough cream to make a sugar glaze in a small bowl. Drizzle over the top of the cooled bars.

STEP TEN: Cut and serve.

How To Serve These Blueberry Bars

These delicious blueberry pie bars make the perfect snack, along with an ice-cold vanilla latte.

If you want to serve this as a larger dessert, add a scoop of vanilla ice cream and a coconut milk latte or iced tea, and you’ll have a tasty treat.

Enjoy our cherry pie bars and lemon pie bars for two more yummy versions of these easy desserts.

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Storing Blueberry Squares

ON THE COUNTER: Store leftover blueberry crumble bars, covered, on the countertop for two to three days. 

IN THE FREEZER: You can also keep this easy treat in the freezer for up to one month.

These delectable blueberry pie bars taste just like a classic blueberry pie but in bar form. You will love the sweet blueberries layered between two buttery layers of moist vanilla cake and drizzled with a divine glaze.

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Blueberry Pie Bars

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These easy blueberry pie bars are brimming with blueberry flavor baked between two layers of sweet vanilla cake.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 24

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Ingredients

  

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• 2 packages vanilla cake mix
• 2 large eggs
• ⅔ cup vegetable oil
• 21 ounces blueberry pie filling
• ½ cup powdered sugar
• 1 to 2 tablespoons whole milk, or cream

Instructions

 

• Preheat the oven to 350°F. Grease a 9×13 baking dish or line it with parchment paper.
• In a medium mixing bowl, beat together the cake mix, eggs, and vegetable oil. Beat with a hand (or stand) mixer until combined. The mixture will be thick and crumbly.
• Remove half of the mixture and set it aside. Press the remaining dough into the bottom of the prepared baking dish.
• Bake for 15 minutes, then remove from the oven.
• Spread blueberry pie filling over the top of the baked base. One can of pie filling will cover the pie bars nicely.
• Sprinkle the reserved dough in clumps over the top of the blueberry pie filling.
• Return the baking dish to the oven and bake for 15 to 20 minutes longer until the top of the bars is just beginning to brown.
• Cool bars completely.
• Whisk together powdered sugar and enough cream to make a sugar glaze. Drizzle over the top of the cooled bars.
• Cut and serve.

Notes

• We used 1 can of blueberry filling for these bars. The blueberries are packed and much smaller in the blueberry pie filling than in other fruit fillings, and just one can covers the 9×13 base nicely. This also helped the bars hold together more easily once baked.
• Keep in mind that you will get a different shape and depth of corner bars depending on your baking pan. If you use a baking pan with rounded corners (usually glass), your corner pieces will not come out quite so defined, while metal pans tend to have clean-cut corners that will give you better-formed corner bars.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bars as the suggested baking time approaches.
• Larger fruits, like cherries or peaches, will not spread as far as the blueberry pie filling, and you may need more than 1 can. Use up to 2 cans of pie filling for extra fruit-filled pie bars.

Nutrition

Calories: 221kcal | Carbohydrates: 49g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 308mg | Potassium: 62mg | Fiber: 1g | Sugar: 30g | Vitamin A: 29IU | Vitamin C: 0.2mg | Calcium: 104mg | Iron: 1mg

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