Pioneer Woman Blueberry Bars

Pioneer Woman blueberry bars turn fresh blueberries, blueberry jam and a buttery cinnamon crumb into a jammy, crumbly dessert bar in 4 hours 25 minutes. It's an easy make-ahead summer dessert for picnic season, Fourth of July cookouts or potluck tables, and it's a simple stir-and-bake treat.

Let the bars cool completely in the pan before you cut them, because the filling needs that time to set. Slice them warm and the berries run everywhere, so you end up with a sloppy pile instead of neat squares.

One crumb mixture does double duty here, pressed half into the pan for the crust and sprinkled half on top, so there's only one bowl to wash. The filling is a no-cook toss of berries, jam and lemon, and the jam helps it hold together like a thick, jammy layer.

Pioneer Woman Blueberry Bars

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

10

minutes

Cooking time

1

hour 

15

minutes

Calories

309

kcal

A buttery crust holds a thick layer of bubbling blueberries, topped with crumbly clumps that bake up golden. After a long cool, the filling sets enough to slice into clean bars.

Ingredients

• 3 c. all-purpose flour
  

• 1 tsp. salt
  

• 1 tsp. ground cinnamon
  

• 1 c. granulated sugar
  

• 2 sticks unsalted butter, cut into small pieces
  

• 1/2 c. granulated sugar
  

• 4 tsp. cornstarch
  

• 3 1/2 c. fresh blueberries
  

• 1/2 c. blueberry jam
  

• 2 tsp. lemon zest
  

• 2 tbsp. fresh lemon juice
  

• Pinch of salt
  

Directions

• Preheat and prep: Preheat the oven to 375°F with the rack in the lower third. Spray a 9-by-13-inch baking pan with cooking spray, then line it with parchment paper.
• Make the crumb mixture: Whisk 3 cups flour, 1 teaspoon salt, 1 teaspoon cinnamon and 1 cup sugar together in a medium bowl. Add 2 sticks cold butter cut into small pieces, then work it in with a pastry blender or your fingertips. Stop when it looks like wet sand and holds together when squeezed.
• Bake the crust: Press half of the crumb mixture into the prepared pan in an even layer. Bake until lightly browned, about 15 minutes.
• Mix the filling: Whisk 1/2 cup sugar and 4 teaspoons cornstarch together in a medium bowl. Add 3 1/2 cups blueberries, 1/2 cup blueberry jam, 2 teaspoons lemon zest, 2 tablespoons lemon juice and a pinch of salt, then toss to combine.
• Layer the filling: Spread the blueberry filling in an even layer over the warm crust. Then sprinkle the remaining crumb mixture on top, leaving some larger clumps.
• Bake the bars: Bake until the top is golden brown and the filling is bubbly around the edges and in the center, about 1 hour. It should look jammy and thick, not runny, before it comes out.
• Cool and slice: Let the bars cool completely in the pan on a wire rack, about 3 hours. Then lift them out by the parchment, cut into bars and serve.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Reynolds unbleached parchment paper, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the blueberry jam for another flavor?

Yes, a berry jam like blackberry or raspberry works well and keeps the same texture. Just pick one without big chunks, so the filling stays smooth and holds together.

How long do these blueberry bars keep?

Store them covered in the fridge, where they hold well for a few days. Let them come to room temperature before serving so the crust and crumb taste their best.

Can I make these bars ahead of time?

They're a great make-ahead dessert, since they need about 3 hours to cool anyway. Bake them a day early, chill them, then lift them out of the pan and cut them when you're ready to serve.

Can I make the crumb mixture without a pastry blender?

Your fingertips work just fine for rubbing the butter into the flour. Keep the butter cold and cut small, and stop when the mixture feels like wet sand and clumps when squeezed.

Why are my blueberry bars runny when I cut them?

Cutting them too soon is the usual cause, because the filling firms up as it cools. Wait the full 3 hours, and chill the pan for an hour if you want extra-neat squares.