Blueberry Pie Cookie Bars Recipe

A simple and tasty treat with a blueberry jam filling and a crust that is like shortbread and is pressed into the pan.


Blueberry filling – 14 oz frozen wild blueberrie – 1/4 cup granulated sugar – 2 tablespoons fresh lemon juice – 1/2 cup water – 1 tablespoon cornstarch Crust – 14 tablespoons unsalted butter softened, plus more for the pan – 1/2 cup granulated sugar – 1/2 teaspoon vanilla extract – 1 large egg – 2 1/4 cups all purpose flour – 1/4 cup flaked almond – 2 tablespoons pearl sugar optional

Step 1

Make the filling first: Mix blueberries, sugar, lemon juice, and water in a medium saucepan. Stir and boil for 10 minutes over medium heat until sugar dissolves, fruit tenderizes, and mixture simmers.  


Step 2

Mix cornstarch and 1 tablespoon water in a small bowl. Stir until smooth, then add to blueberries.   

Step 3

Continue whisking and bring the mixture almost to a boil. Cook for a few minutes until the sauce thickens and coats a spoon. Stop cooking and let cool at room temperature.  

Step 4

Preheat the oven to 350°F (175°C) and grease an 8-inch (20-cm) square pan while the filling cools. Line it with parchment paper to extend the sides. Set aside.  

Step 5

Making the crust: Mix butter and sugar in a large bowl. Beat on medium speed with a hand mixer for 5 minutes until light and frothy.   

Step 6

Beat egg and vanilla. Finally, add the flour twice and beat until the dough is smooth and flour-free.  

Step 7

Press 2/3 of the dough into the baking pan with your fingertips. Spread it evenly. Apply blueberry filling. Tear up the leftover dough. Sprinkle them on blueberries. If using, add flaked almonds and pearl sugar.  

Step 8

The top should be golden and faintly brown after 35–45 minutes in the center of the oven. Cool thoroughly after baking before slicing and serving. Keep refrigerated for 3 days.  

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