These vegan blueberry pie bars are so easy to make with an oatmeal crumble and blueberry pie filling. The crust doubles as the topping!
When you’re craving blueberry pie but your too lazy to make it, turn to these incredible Blueberry Pie Bars!
Just like my Raspberry Bars, these Blueberry Pie Bars are so easy to make and perfect for potlucks and parties. My favorite thing about them is that you make the crust and topping in one bowl.
Even novice bakers will have success with these easy blueberry bars! A fresh blueberry filling is layered on top of a buttery oat crust, topped with the oatmeal crumble and baked until bubbly and warm.
They taste best with fresh blueberries, especially when are in season. Frozen blueberries will work, but the filling may be runnier and the flavor a bit different.
How to make blueberry pie bars
Find the complete recipe with measurements in the recipe card below.
Preheat the oven to 350 degrees F and line an 8 or 9 inch pan with parchment paper.
In a large bowl, stir together the flour, oats, sugar and salt. Now add the melted vegan butter and stir until you have moist crumbs. Set aside 1 cup of the mixture for the topping.
Press the rest of the crumbs into the pan evenly and bake for 10 minutes. Remove from the oven and set aside while you make the filling.
Add the blueberries, sugar, cornstarch (or tapioca starch) and lemon zest to a medium saucepan. Stir and cook until thickened, about 5-8 minutes.
Pour the blueberries over the crust and spread evenly.
Sprinkle the topping over the top and bake for 35-40 minutes.
It’s done when the edges are bubbly and the topping is slightly golden brown. Let the bars cool in the pan for at least 20 minutes before lifting out with the parchment paper. Cut into squares and serve.
Frequently asked questions
Store the bars in a covered container in the refrigerator for up to 1 week.
Yes, you can freeze them if you want. Wrap well or store in a freezer friendly container.
Yes, the recipe is flexible. Use a mix of various berries like strawberries, blackberries, raspberries and blueberries. Or try peaches or even cranberries. You can also substitute a container of quality jam instead of the pie filling.
If you like dessert bar recipes as much as I do, make sure to check out any of the following vegan recipes:
- Vegan Lemon Bars
- Vegan Chocolate Chip Cookie Bars
- Vegan Sugar Cookie Bars
- Seven Layer Bars
- Smore’s Cookie Bars
Want more blueberry recipes?
- Vegan Blueberry Scones
- Blueberry Pancakes
- Lemon Blueberry Bread
- Blueberry Coffee Cake
- Easy Blueberry Crisp
Blueberry Pie Bars
Crust + Topping
- Preheat the oven to 350 degrees F and line a 9 inch square pan (8 inch will work as well) with parchment paper, leaving some overhang for easy removal later. Set aside.
- In a large bowl, stir together the flour, rolled oats, sugar and salt. Add the melted butter and stir until the mixture is moist crumbs.
- Set aside 1 cup of the crumbs in a bowl for the topping.
- Press the rest of the crumbs into the prepared pan and press firmly and evenly. Bake for 10 minutes, then remove from the oven and set aside.
- Meanwhile, make the blueberry filling. Place the blueberries, sugar, cornstarch and lemon zest in a medium saucepan. Turn the heat to medium heat and stir, simmering for about 5-8 minutes until the mixture thickens a bit.
- Pour the blueberry mixture over the crust evenly. Sprinkle the crumble topping all over the filling.
- Bake for 35-40 minutes, until the top is lightly browned and the blueberry filling is bubbling around the edges.
- Allow the bars to cool for at least 20 minutes before lifting out of the pan with the parchment paper. Slice into squares and enjoy.
- Store leftover bars covered in the refrigerator for up to 1 week. They can also be frozen.
If needed, use frozen blueberries. The filling will be more runny though. You could also just substitute a jar of blueberry jam.
May use coconut oil instead of vegan butter.