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

  • 1

    Preheat oven to 375°F and line a 9×13-inch baking pan with parchment paper.

  • 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.

  • 3

    Add egg yolks one at a time, mixing after each, then add vanilla.

  • 4

    Add the flour and salt, mix on low speed until combined into a soft dough.

  • 5

    Press a generous ⅔ of the dough into the prepared pan, saving the remaining ⅓ for the top.

Blueberry Filling

  • 1

    In a large bowl, toss the blueberries, sugar, cornstarch and lemon zest together. Spread into an even layer over the crust.

  • 2

    Scatter pieces of the remaining dough over the top of the blueberries.

  • 3

    Bake until topping is golden brown and filling is bubbling, about 45 minutes.

  • 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.

  • 5

    Serve bars warm or at room temperature, with vanilla ice cream or whipped cream if desired.