These blueberry pie bars have a rich, buttery shortbread crust and fresh blueberry filling. Top them with vanilla ice cream for the perfect summer treat!
Butter Crust
- 1 ½ cup Challenge Dairy Butter, softened to room temperature (3 sticks, 339 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 3 ¼ cup all-purpose flour (390 grams)
- ¼ teaspoon salt
Blueberry Filling
- 4 cup blueberries
- ½ cup granulated sugar
- 3 Tablespoon cornstarch
- Zest of 1 lemon
Butter Crust
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1
Preheat oven to 375°F and line a 9×13-inch baking pan with parchment paper.
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2
Beat butter in a stand mixer fitted with a paddle attachment on high speed for 1-2 minutes until smooth. Scrape down bowl and add sugar, then continue to beat until pale and creamy, another 2-3 minutes.
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3
Add egg yolks one at a time, mixing after each, then add vanilla.
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4
Add the flour and salt, mix on low speed until combined into a soft dough.
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5
Press a generous ⅔ of the dough into the prepared pan, saving the remaining ⅓ for the top.
Blueberry Filling
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1
In a large bowl, toss the blueberries, sugar, cornstarch and lemon zest together. Spread into an even layer over the crust.
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2
Scatter pieces of the remaining dough over the top of the blueberries.
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3
Bake until topping is golden brown and filling is bubbling, about 45 minutes.
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4
Let cool for at least 30 minutes to finish setting up. Then use the parchment paper as a sling to lift the bars out of the pan for easy slicing.
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5
Serve bars warm or at room temperature, with vanilla ice cream or whipped cream if desired.
