Description
These Irresistible Blueberry Pie Cookie Bars combine a buttery cookie crust with luscious blueberry pie filling, topped with a light powdered sugar glaze. Perfect for a summery dessert or a sweet snack, these bars are easy to make and delightfully flavorful.
Ingredients
Scale
Cookie Base
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Filling and Topping
- 1 1/2 cups blueberry pie filling (store-bought or homemade)
- 1/2 cup fresh or frozen blueberries (optional)
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper to prevent sticking and facilitate easy removal.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined, which helps create a tender cookie base.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the batter is smooth and uniform, enhancing flavor and texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Reserve Dough: Set aside 1 1/4 cups of dough for topping later, ensuring a crumbly finish on top of the filling.
- Press Dough into Pan: Evenly press the remaining dough into the bottom of the prepared pan to create the base layer.
- Add Blueberry Filling: Spread the blueberry pie filling evenly over the dough base, optionally sprinkle fresh or frozen blueberries for extra burst of flavor and texture.
- Top with Reserved Dough: Crumble the reserved dough evenly over the blueberry filling for a crumbly, golden topping.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the bars are set.
- Cool Bars: Allow the bars to cool completely in the pan to set properly and make cutting easier.
- Prepare Glaze: Whisk together the powdered sugar and milk until smooth to create a light, sweet glaze.
- Glaze and Serve: Drizzle the glaze over the cooled bars, then cut into 16 squares and serve.
Notes
- You can use cherry, raspberry, or apple pie filling as delicious variations of this recipe to suit your taste.
- To make your own blueberry pie filling, simmer 2 cups of blueberries with 2 tablespoons sugar and 1 tablespoon cornstarch until thickened for a fresh homemade option.
