Blueberry Pie Bars are the perfect easy treat to throw together for the pie lovers in your life. No rolling pin required!Removing a Blueberry Pie Bar from the baking sheet

Pie is one of my husband’s favorite desserts and unfortunately I don’t really like pie… unless we are talkin’ ice cream, cheesecake, or brownie pie. It’s been tough on my pie-loving husband but lucky for him I’ve come to like blueberry pie. I serve it with ice cream so that’s probably why I like it so much but the filling is pretty good too. Overhead shot of Blueberry Pie Bars in a baking pan and two plates with bars on them

Pie really isn’t that difficult to make but it does take some time, creates lots of dirty bowls, and makes a big mess on my counters. So, to satisfy my husband’s craving and my laziness, I made these Blueberry Pie Bars… and I ate most of them! I love ’em! It’s like a soft cookie with blueberry pie filling in the middle. Mmmmm! So good!

Oh, and there is icing on top. The more sugar, the better! Right?! My daughter, like every child, thinks so.

Sheet pan of Blueberry Pie Bars and a bowl of blueberries

Some people have a tough time making a good flaky tender pie dough but the dough in these bars is pretty fool proof and tastes delicious both cooked and raw. Yes. My beater was definitely licked clean… by me. Overhead shot of Removing a Blueberry Pie Bar from the baking sheet and a bowl of blueberries

You can keep these all for yourself/family but they are also great for feeding a crowd (way easier than making a bunch of pies!). You can eat it with your hands so it makes clean-up easier too!

What are you waiting for? Go grab a can of pie filling and make these bars! You won’t regret it one bit. I’m sure you’ll gobble these right up but if you don’t eat them all the first day, store them on the counter, just don’t cover it air tight or else it will sweat.

Overhead shot of Removing a Blueberry Pie Bar from the baking sheet and a bowl of blueberries
4.95 from 19 votes↑ Click stars to rate now!
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Blueberry Pie Bars

Juicy blueberries baked in a simple homemade buttery crust make the perfect afternoon snack.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 bars
Author Melanie
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  • ¾ cup butter softened (1 ½ sticks)
  • 1 ½ cup granulated sugar
  • ¾ teaspoon salt
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 ¼ cup flour
  • 1 can blueberry pie filling (21 ounces)

For the Glaze:

  • ½ cup powdered sugar
  • ¼ teaspoon vanilla
  • 1-2 tablespoons heavy whipping cream or milk


  • Preheat oven to 350°F. Grease a 9x13 inch baking pan with cooking spray.
  • Cream butter, sugar, and salt for about 3 minutes, until light and fluffy.
  • Mix in one egg at a time until combined. Mix in the vanilla and then the flour.
  • Reserve 1 heaping cup of the dough and set aside. Place remaining dough evenly in the greased pan.
  • Spread the pie filling over the dough and then drop spoonfuls of the reserved dough on top.
  • Bake for 30-35 minutes or until golden. Let cool completely before adding glaze.

For the Glaze:

  • Whisk all glaze ingredients together, adding one tablespoon milk at a time until desired consistency. Drizzle over cooled bars. Cut and serve.
4.95 from 19 votes

Nutrition Information

Calories: 204 | Carbohydrates: 35g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 134mg | Potassium: 50mg | Sugar: 24g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

Recipe adapted from Taste of Home

Need more blueberry recipes? Try these!

Blueberry Pie

Blueberry Cheesecake Roll Ups

blueberry cheesecake roll ups

Blueberry Scones


Blueberry Scones with icing on a cooling rack

Blueberry Pie Bars with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I took these to a dinner with friends. They were easy to make but since my oven is a bit off, took longer to bake than I thought. They were not super sweet but sweet enough and had a great texture with the blueberry pie filling and cookie base/top. Everyone liked them!5 stars

  2. I tried apple pie filling instead of blueberry pie filling because I didn’t want to waste my fresh wild blueberries on this if the cake wasn’t good, boy was I wrong. It was so good my kids kept going on about it. I now can’t wait to make pie filling with my fresh wild blueberries, it is going to be amazing. Thank you for a new desert staple.5 stars

  3. I always wonder why people do not indicate salted or non salted butter in their recipes. Does it make a difference? I am not a baker, yet. Thanks.

  4. Do you have the directions if I want to make my own blueberry filling and not use canned? I prefer to use fresh or frozen berries. Thanks

  5. Your nice and simple desserts are yummy. I was going to try a different fruit or even Chocolate pie filling. If you use fresh fruit you still have to cook them down(hint-hint). Thanks, DEE

    1. I have only made the recipe as written. If you try it with fresh, let me know how it turns out.

  6. Can fresh blueberries be used instead of canned blueberry pie filling for the blueberry pie bars?

    1. I have only made the recipe as written. Let me know how it turns out if you try with fresh blueberries.

  7. Hi. This looks like a jelly roll pan instead of a 9×13. Can it be made in either size of pan? Thanks.

    1. A jelly roll pan is larger and will cause the bars to be much thinner. This recipe is best in a 9×13. If you use a jelly roll pan, the cooking time will need to be adjusted.

  8. Looks like a delicious recipe,I have fresh blueberries not canned ones,before I google it can you give me an idea how to make this with fresh berries instead?