These vegan blueberry pie bars are so easy to make with oatmeal crumble and blueberry pie filling. Doubles as a crust topping!
When you’re craving blueberry pie but too lazy to make it, turn to these incredible blueberry pie bars!
Like my raspberry bars, these blueberry pie bars are super 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 over a buttery oat crust, topped with oatmeal flakes and baked until bubbly and warm.
They taste best with fresh blueberries, especially when in season. Frozen blueberries will work, but the filling is crunchier and the flavor may be slightly different.
How to Make Blueberry Pie Bars
Find the full recipe with measurements on 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 remaining pieces evenly into the pan and bake for 10 minutes. Remove from oven and set aside while making the filling.
Add blueberries, sugar, cornstarch (or tapioca starch) and lemon zest to a medium saucepan. Stir and cook until thickened, about 5-8 minutes.
Pour blueberries over crust and spread evenly.
Sprinkle the topping on 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 removing them with parchment paper. Cut into squares and serve.
Frequently Asked Questions
Store bars in a covered container in the refrigerator for up to 1 week.
Yes, you can freeze them if you want. Store well wrapped or in a freezer friendly container.
Yes, the recipe is flexible. Use a mix of different berries such as strawberries, blackberries, raspberries and blueberries. Or try peaches or even cranberries. You can also substitute a jar of quality jam for the pie filling.
If you love dessert bar recipes like I do, check out any of the following vegan recipes:
Want more blueberry recipes?
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Preheat the oven to 350 degrees F and line a 9-inch square pan (8 inches will work too) with parchment paper, leaving a little overhang for easy removal later. Set aside.
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In a large bowl, stir together the flour, rolled oats, sugar and salt. Add the melted butter and stir until the mixture is moist.
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Set aside 1 cup of chives in a bowl for the topping.
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Press remaining crumbs into prepared pan and press firmly and evenly. Bake for 10 minutes, then remove from the oven and set aside.
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Meanwhile, make the blueberry filling. Place blueberries, sugar, cornstarch and lemon zest in a medium saucepan. Turn the heat down to medium and stir, simmer for about 5-8 minutes until the mixture thickens slightly.
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Pour the blueberry mixture evenly over the crust. Sprinkle the crumble topping all over the filling.
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Bake for 35-40 minutes, until the top is lightly browned and the blueberry filling is bubbling around the edges.
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Let bars cool for at least 20 minutes before removing from pan with parchment paper. Slice into squares and enjoy.
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Store leftover bars, covered, in the refrigerator for up to 1 week. They can be frozen.
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Use frozen blueberries if needed. The filling will be more cold though. You can just substitute a jar of blueberry jam.
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Vegans can use coconut oil instead of butter.
Worship: 112 times | Calories: 262kcal | Sugars: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fats: 3g | Monounsaturated fats: 4g | Sodium: 141mg | Potassium: 83mg | Fiber: 2g | Sugar: 22g | Vitamin A: 566IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg