Best Blueberry Bars Recipe - How to Make Blueberry Bars - The Pioneer Woman

Caitlin Bensel

One bite of these buttery, crumbly blueberry bars is proof—there's no wrong way to enjoy fresh blueberries! Blueberry desserts are some of Ree Drummond's favorites, whether it's blueberry cobbler, a blueberry buckle, or even blueberry pancakes (which are like having dessert for breakfast, right?) These make-ahead bars are great for stashing into lunchboxes or for just keeping in the fridge for whenever a blueberry craving hits!

How do you make blueberry bars?

This recipe is super easy—simply stir and bake! The crust and the topping are made from the same mixture, just divided in two—half gets pressed into the pan and parbaked, the other half gets sprinkled over the blueberry layer. That means less thinking, less mixing, and less mess! The blueberry filling is completely no-cook, which makes it super simple. Like Ree's strawberry oatmeal bars, it calls for a little jam to help the blueberry layer come together.

Can you use frozen blueberries for blueberry bars?

Yes! Frozen blueberries will work just fine for this recipe, but they must be thawed and drained before using. Frozen berries contain extra moisture that could prevent these bars from setting up properly unless they're thawed and drained properly.

How do you serve blueberry bars?

The key to cutting neat squares is to let these bars cool completely before serving. For extra insurance, pop the cooled pan in the refrigerator for about an hour to help everything firm up. Then, using the parchment as handles, lift the uncut dessert out of the pan, and cut as desired. Place the cut bars on a platter, and let them come to room temperature before serving.

Yields: 16 servings

Prep Time: 0 hours 10 mins

Total Time: 4 hours 25 mins

For the Crust and Topping:

3 c.

all-purpose flour

1 tsp.

salt

1 tsp.

ground cinnamon

1 c.

granulated sugar

2

sticks unsalted butter, cut into small pieces

For the Filling:

1/2 c.

granulated sugar

4 tsp.

cornstarch

3 1/2 c.

fresh blueberries

1/2 c.

blueberry jam

2 tsp.

lemon zest

2 tbsp.

fresh lemon juice

Pinch of salt

1. Preheat the oven to 375° with the rack positioned in the lower third of the oven. Spray a 9-by-13-inch baking pan with cooking spray. Line the pan with parchment paper.
2. To make the crust and topping: Whisk together the flour, salt, cinnamon, and sugar in a medium bowl until combined. Add the butter. Using a pastry blender or your fingertips, work the butter into the flour mixture until well combined and the mixture is the texture of wet sand (the mixture should hold together when squeezed). Press half of the mixture into the prepared pan in an even layer. Bake until lightly browned, about 15 minutes.
3. To make the filling: Whisk together the sugar and cornstarch in a medium bowl. Add the blueberries, jam, lemon zest and juice, and salt, tossing to combine. Spread the filling in an even layer over the warm crust in the pan.
4. Sprinkle the remaining crust mixture over the top of the blueberry filling in an even layer, leaving some larger clumps. Bake until golden brown on top and the filling is bubbly around the edges and in the center, about 1 hour. Remove from the oven and let cool completely in the pan on a wire rack, about 3 hours. Cut into bars and serve.

These bars can be made up to 5 days ahead. Refrigerate in an airtight container.

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