Description
These Irresistible Blueberry Pie Cookie Bars combine a buttery cookie crust with luscious blueberry pie filling, topped with a crumbly dough and a sweet glaze. Perfect for a summer dessert or an anytime treat, they are easy to make and sure to impress with their delightful balance of fruity and buttery flavors.
Ingredients
Scale
Cookie Dough
- 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
Blueberry Filling
- 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper to prevent sticking and ensure easy removal of the bars.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until the batter is smooth and well combined, adding moisture and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until fully incorporated to form the cookie dough.
- Reserve and Press Dough: Reserve 1 1/4 cups of the dough and set it aside for the topping. Press the remaining dough evenly into the bottom of the prepared pan, forming the base layer.
- Add Blueberry Filling: Spread the blueberry pie filling evenly over the dough base, then sprinkle the fresh or frozen blueberries over the filling if using, adding extra burst of fruitiness.
- Top with Reserved Dough: Crumble the reserved dough over the blueberry layer, distributing it evenly to create a crumbly topping.
- Bake: Bake the assembled bars for 35–40 minutes or until the topping is golden brown and set, indicating the bars are fully cooked.
- Cool and Glaze: Allow the bars to cool completely in the pan. Whisk together the powdered sugar and milk to form a smooth glaze, then drizzle it over the cooled bars.
- Serve: Cut into 16 squares and serve as a delightful dessert or snack.
Notes
- You can substitute the blueberry pie filling with cherry, raspberry, or apple pie filling for delicious variations.
- To make a homemade blueberry filling, simmer 2 cups of blueberries with 2 tablespoons sugar and 1 tablespoon cornstarch until thickened.
