Pioneer Woman Blueberry Bars

These blueberry bars are made with a buttery crumb crust and a no-cook fresh blueberry filling. The same mixture makes both the base and the crumbly topping. They bake up golden, sweet, and easy to cut. They take about 4 hours 25 minutes with cooling and make 16 bars.

One mixture does double duty here. Half presses into the pan and parbakes, the other half crumbles over the filling. Parbaking the bottom for 15 minutes sets it firm so the bars hold together when you cut them.

The blueberry filling is completely no-cook. You toss fresh berries with sugar, cornstarch, lemon, and a little blueberry jam. The jam binds the layer together as it bakes, and the cornstarch thickens the juice so the bars set instead of running.

Pioneer Woman Blueberry Bars

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Blueberry Desserts Brownies & Bars Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

These blueberry bars layer a no-cook fresh blueberry filling between a buttery crumb crust and topping, baked until golden and bubbly, then cooled and cut.

Ingredients

For the Crust and Topping:

• 3 cups all-purpose flour
  
• 1 teaspoon salt
  
• 1 teaspoon ground cinnamon
  
• 1 cup granulated sugar
  
• 2 sticks unsalted butter, cut into small pieces

For the Filling:

• 1/2 cup granulated sugar
  
• 4 teaspoons cornstarch
  
• 3 1/2 cups fresh blueberries
  
• 1/2 cup blueberry jam
  
• 2 teaspoons lemon zest
  
• 2 tablespoons fresh lemon juice
  
• Pinch of salt

Instructions

1. Preheat the oven to 375°F with the rack in the lower third. Spray a 9×13-inch baking pan with cooking spray and line it with parchment paper.
   
2. Make the crust and topping: Whisk the flour, salt, cinnamon, and sugar together in a medium bowl. Add the butter. Using a pastry blender or your fingertips, work the butter into the flour until the mixture looks like wet sand and holds together when squeezed. Press half of it into the prepared pan in an even layer. Bake until lightly browned, about 15 minutes.
   
3. Make the filling: Whisk the sugar and cornstarch together in a medium bowl. Add the blueberries, jam, lemon zest and juice, and salt, tossing to combine. Spread the filling in an even layer over the warm crust.
   
4. Sprinkle the remaining crust mixture over the filling in an even layer, leaving some larger clumps. Bake until golden brown on top and the filling is bubbly around the edges and in the center, about 1 hour. Let cool completely in the pan on a wire rack, about 3 hours. Cut into bars and serve.

FAQs

Why use the same mixture for the crust and topping?

It saves time and mess, since you mix one thing instead of two. Half presses into a firm parbaked base, and the rest crumbles over the top into a craggy, buttery layer as the bars bake.

Why parbake the bottom crust first?

Baking the base for 15 minutes on its own sets it firm before the wet filling goes on. That keeps the bottom from turning soggy and gives the bars a sturdy layer that holds together when you cut them.

Why is there jam in the blueberry filling?

The filling is no-cook, so the blueberry jam binds the fresh berries together as they bake. Along with the cornstarch, it thickens the layer so the bars set into clean squares instead of running loose.

Can I use frozen blueberries?

Yes, but thaw and drain them well first. Frozen berries carry extra moisture that keeps the bars from setting properly. For a fresh-berry dessert where this matters too, see my Blueberry Pie

How do I get clean square cuts?

Cool the bars completely, about 3 hours, then chill the pan an hour longer to firm everything up. Lift the slab out using the parchment as handles and cut on a board. For more rustic free-form blueberry pastries, try my Mini Blueberry Galettes