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These Blueberry Pie Bars are made with a crust that is a lightly sweet, non-rising dough made in two layers with blueberry pie filling between. Add on my Buttery Vanilla Glaze and you have one delicious dessert. This recipe also makes a large pan of bars, making it perfect to take to a party or feed a large family at the end of a meal.
Blueberry Pie Bars – A Pie Filling Recipe
These blueberry pie bars were fast, easy, and simple to make, which is something that we all need when planning a family dinner or party last minute.
It’s not a super sweet dessert, which I loved because that means this is also great to have a slice for breakfast the next morning.
Karlynn’s Time-Saving Tip
Recipes like these Blueberry Pie Bars that use canned pie filling make a recipe come together in a hurry. You can use apple pie filling or even cherry filling for this recipe too!
Karlynn’s Storage Tips
Blueberry Pie Bars are best kept at room temperature for up to 3 days. Keep them in an airtight reseable container to keep them fresh. You can also freeze them in an airtight container for up to 3 months.
Some of my favorite desserts have blueberries in them like Blueberry Cobbler or even my family’s springtime favorite Lemon Blueberry Bread. Blueberries are a versatile and tasty berry to bake with and give a pop of color to any baking you do.
Happy Baking everyone!
Love,
Karlynn
Best Blueberry Recipes
Blueberry Pie Bars
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 24
- Calories
- 235
- Author
- Karlynn Johnston
Ingredients
- 1 cup butter softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- one 21 ounces blueberry pie filling
Buttery Vanilla Glaze
- 1 1/2 cups confectioners’ sugar
- 2 1/2 teaspoons cream
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted salted butter
Instructions
- Pre-heat your oven to 350 degrees. Grease a 9×13 pan and set aside.
- Cream together butter and sugar until light and fluffy. Add eggs and beat well. Mix in vanilla.
- Whisk together the flour and salt; add to the creamed mixture and mix until combined.
- Spread around 3 1/2 cups of batter on the bottom of the pan. Spread a layer of pie filling across the top. Drop remaining batter on top of pie filling.
- Bake at 350 for 30-35 minutes or until toothpick inserted comes out clean. Cool on wire rack.
- Combine the buttery vanilla glaze ingredients and drizzle over the bars. Add in more cream if you want a creamier consistency.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Sharon says
These bars just didn’t want to bake all the way through. My oven temperature is correct so I don’t know what went wrong. I added 12 more minutes, but still not cooked.
Sonya says
I have the same problem as you.. I rated 2 weeks ago but I used cherry , same problem
never firmed for bars.
ModestCatholic says
I tried this with cherry pie filling since my husband Luke’s cherry pie, and he ate it all himself, lol.. I will try Blueberry this week
Helen says
Did not like blueberry bars. It would have been better if it was more of a cake than shortbread.
Audrey says
Very Good
Lois says
Can I give them 6 stars? They are so easy and so good! I cut the icing by 2/3 and it was still plenty. Everyone loved them and I had a few people ask for the recipe 😉
Dawn says
So can these be frozen?
Debbie says
Made these for my neighbor’s visiting company. I blended in 8 oz. Softened cream cheese with the pie filling. EXCELLENT & a big hit with my friends!!
Sky says
What size is a serving , also these look perfect for my diabetic fiance not too sweet but they should help for low blood sugar, also I haven’t baked them yet but I’ll post a rating once I do and we try them
Sky says
So what is a serving you didnt mention how many to cut this into, either way they look great and doesn’t look overly sweet which is perfect for my diabetic fiance
Lisa says
Did you mean 1, 21 ounce can of filling?
Karlynn Johnston says
Yes, the dumb recipe plug-in switched the numbers around. Sigh.
Anna Sue Kramer says
I’m curious if there is a change in the recipe to accommodate for high altitude.
Thank you!
Kathleen Wolff says
I have a 4L pail of wild blueberries looking for a good home. I think I’ll make my own pie filling….
Rose-Mary Hall says
Ooh! You could bring some with you today. 😉
Barb Overton says
Looks yummy! Shared.
Iris Katz says
Ron will love this
Jane says
I just found your blog as I was searching for mincemeat recipes. As you mention that this would likely work with different pie fillings I thought I’d give it a try with mincemeat. It worked really well!
Also, I liked that this was suppose to be a denser cake so it converted to gluten free really well; I just used my own gluten free flour mix cup for cup and added 1.5 tsp of xanthun gum.
I will be making this with mincemeat again and look forward to trying other pie fillings too. Thank you!
thekitchenmagpie says
@Jane That’s such a great idea! The mincemeat! I’m drooiling just thinking about it!
Keyko Davidson says
My mouth is watering…
thekitchenmagpie says
Mine too…someone want to make these so I can have them again ? 🙂