Blueberry Pie Cookie Bars

Sweet meets buttery in these irresistible blueberry pie cookie bars, where classic pie flavors merge with the simplicity of a press-in shortbread crust. A generous layer of stovetop blueberry jam nestles between buttery layers, creating the perfect balance of fruit and cookie in every bite. The beauty of this recipe lies in its simplicity - no fussy pie crust rolling required, just press, fill, and bake your way to dessert perfection.

Last weekend, I made these bars during a particularly steamy summer afternoon. Despite the heat from the oven, the moment that wild blueberry aroma filled my kitchen, I knew every warm minute would be worth it. These bars have become my go-to summer dessert when I want something more special than a cookie but easier than a pie.

Essential Ingredients

• Wild Blueberries: These tiny berries pack more flavor punch than their cultivated cousins. Fresh or frozen both work beautifully
• European-Style Butter: Creates that melt-in-your-mouth shortbread texture. Quality matters here
• Pearl Sugar: Optional but adds wonderful crunch and visual appeal. Worth keeping in your pantry
• Flaked Almonds: Brings essential nuttiness and texture to the topping
• All-Purpose Flour: The foundation of our buttery crust. Measure carefully for best results

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Detailed Instructions

Base Building:

Press the buttery dough evenly into your pan

Take time to create a uniform layer for even baking

Watch for golden edges that signal perfection

Filling Mastery:

Cook blueberries until they burst with flavor

Stir constantly to prevent sticking or burning

Let mixture cool slightly before assembly

The tradition of these bars comes from Slovenia, where this style of press-in crust is beloved. After trying countless variations, I've found that wild blueberries create the most intense, jammy filling. Their natural tartness perfectly balances the buttery richness of the crust.

Summer Baking Magic

Something magical happens in the oven as these bars bake. The butter in the crust creates dozens of flaky layers, while the blueberry filling concentrates into an intense jam-like consistency. The kitchen fills with an aroma that combines warm butter cookies with fresh berry pie - absolutely irresistible.

Perfect Pairings

Serve these bars slightly warm with a scoop of vanilla ice cream for dessert, or enjoy them at room temperature with afternoon tea. They make wonderful picnic treats since they travel well and don't require refrigeration. For brunch, pair them with strong coffee and fresh whipped cream.

Creative Variations

While wild blueberries are my favorite, this recipe welcomes experimentation. Try raspberry-almond with a splash of amaretto in the filling, or strawberry-basil for a sophisticated twist. During fall, spiced apple filling creates a delicious seasonal variation. The possibilities are endless once you master the basic recipe.

Storage Success

Keep these bars fresh by storing them in an airtight container at room temperature for up to five days. Place wax paper between layers to prevent sticking. For longer storage, wrap individual portions and freeze for up to three months.

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Baker's Wisdom

• Always let the crust cool before adding filling to prevent sogginess
• Don't skip the edge crimping - it helps contain the filling
• Trust your instincts on baking time - golden edges are your signal

Every time I make these blueberry pie bars, they remind me that sometimes the simplest recipes become our most treasured. Whether you're baking for a special occasion or just craving something sweet, these bars strike that perfect balance between casual and special. The combination of buttery crust, intense berry filling, and crunchy topping makes them impossible to resist - and why should you?

Frequently Asked Questions

→ Can I use different fruit?

Yes, works well with cherries, strawberries, plums, peaches or apricots.

→ Why frozen wild blueberries?

Smaller size and more intense flavor than regular blueberries.

→ Why line pan with parchment?

Makes removing and cutting bars much easier.

→ How do I store these?

Keep in refrigerator up to 3 days.

→ Is pearl sugar necessary?

Optional - adds crunch and decoration but not essential.