Blueberry Pie Bars – Quick and easy bars with a delicious blueberry pie filling and covered with an amazing almond glaze!
Cherry-flavored things generally remind me of cough syrup, which is usually not very enticing when I’m in the mood for something sweet. I really enjoy fresh cherries off the tree though. When I was younger, I took swimming lessons from someone who had a pool in the backyard, and beyond the pool was a small orchard. They may have had a variety of fruit trees back there but I only remember climbing the cherry trees with Sadie, the swimming instructor’s daughter.
I (a natural tomboy) would climb the trees and shake the branches and Sadie would stay on the ground, trying desperately to catch the berries in a bucket. One summer I ate so many cherries I was sick for a week. It took me a couple of years but eventually I reintroduced myself to cherries and was reminded of how much I love them.
The recipe I adapted from for these Blueberry Pie Bars was actually a cherry pie bar recipe, but like I said, cherry-flavored things tend to remind me of cough syrup, so I opted for a blueberry version. Which, by the way, reminds me of jolly ranchers for some reason. Just a side note. Although I’m sure the cherry version is delish, I am so glad I chose blueberry, and not just because I love the fantastic purple color that blueberries lend to desserts.
These bars were moist and light and so perfect with lots of blueberry pie flavor but my favorite part (surprise!) was the icing. Of course. I love almond icing so much that I tend to put it on things it really doesn’t go with, but it was no mistake on these bars! Load on lots of that almond icing and definitely include the nuts if you have some on hand, they finish off the bars with a fantastic little crunch! I loved how easy and yummy these were!
Blueberry Pie Bars
- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon vanilla
- 4 eggs
- 3 cups flour
- 1 teaspoon salt
- 1 21-ounce can blueberry pie filling
- 2 cups powdered sugar
- 3-4 tablespoons milk
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 cup chopped almonds or pecans (optional)
- Preheat oven to 350. Grease a jelly roll pan with cooking spray and set aside.
- In a large bowl cream together butter and sugar until fluffy. Mix in vanilla and eggs. Add flour and salt and mix until combined. Reserve 1/4th of the batter. Spread remaining batter evenly in prepared pan. Pour blubbery pie filling over bottom layer.
- Drop tablespoons of reserved batter on top of blueberry pie filling. Bake about 45 minutes, until toothpick comes out clean. Allow to cool completely.
- Combine all ingredients for glaze and whisk until smooth. Pour glaze over cooled bars and sprinkle with chopped nuts if desired. Allow glaze to set up one hour before cutting into squares.
Recipe adapted from: Julie’s Eats and Treats.