You’re in for a special treat with this vegan blueberry pie bars recipe. Made with blueberries and lemon, these tender dessert bars boast a berry filling and a crumbly streusel topping. Say bye-bye to that rolling pin and mixer — pie bars mean no rolling out the crust! And look at ALL that sweet blueberry filling. Now that’s a dessert to remember!
Blueberry desserts signal to the world that it’s time for spring! Of course, blueberries are available year-round these days, but it’s still worth noting the seasonality of food.
That means, regardless of the time of year, everyone’s gonna love these vegan blueberry pie bars.
Making breakfast in bed for mom on Mother’s Day? This recipe should be high on. your list! Yes, it’s ok to have a pie bar for breakfast on Mother’s Day!
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Flour — You can use all-purpose flour, plain flour, or whole wheat pastry flour.
- Butter — Use vegan butter created for baking or substitute refined coconut oil.
- Sugar — You’ll need powdered sugar and granulated sugar.
- Oats — I recommend using old-fashioned or rolled oats. You can use instant oats, but you’ll need to increase the quantity by a couple of tablespoons.
- Tofu — To create a firm filling, we’ll use a 12 oz package of silken tofu.
- Vanilla — A bit of vanilla extract is all you need.
- Lemon — We’ll use one lemon to create lemon zest and lemon juice.
- Blueberries — You can use fresh or frozen blueberries.
- Cornstarch — We’ll thicken the blueberry sauce with some cornstarch.
How to Make Vegan Blueberry Pie Bars
The complete steps to this recipe can be found in the recipe card below. Here is a list of steps to give you an idea of what this recipe requires:
- Make the crust and press all of it but one cup into a prepared pan.
- Make the lemon filling and pour it into the pan over the crust.
- Sprinkle blueberries with cornstarch, sugar, and lemon juice.
- Gently spoon the blueberry mixture over the lemon filling.
- Sprinkle dollops of the reserved crust over the top of the bars.
- Bake until the crust turns golden brown.
- Allow the baked bars to cool before slicing.
Storing Blueberry Bars
You can store blueberry pie bars in an airtight container. It’s a good idea to refrigerate them because the berries can go bad quickly. They will keep in the fridge for up to 5 days. This dessert can also be frozen in freezer-safe containers for up to 2 months.
Easy Blueberry Crumb Bars
If you’re looking for an easy dessert, lemon blueberry bars are going to be your go-to favorite. Because you don’t need a rolling pin to get that crust just right. Simply mix the crust ingredients together and press into your pan. Voila! Easy crust.
This blueberry squares recipe might also be referred to as blueberry crumb bars because you reserve some of the crust to create a nice crumbly topping. The trick is getting the balance just right because you want a nice, thick crust to handle the weight of those berries.
How do I Make Blueberry Pie Filling?
The blueberry filling is unbelievably easy to make. Start with fresh or frozen berries (I used frozen) and then sprinkle them with the following ingredients:
- lemon juice
That’s it! Gently stir those together and then spoon that over the lemon filling. Some people are opposed to using cornstarch and if that’s the case for you, use something like tapioca starch, arrowroot, or even potato starch will do.
More Blueberry Recipes
If you love blueberry dessert recipes, check out our Vegan Cheesecake that boasts a blueberry sauce topping. That’s a favorite of ours. Or how about these delicious Vegan Blueberry Pancakes. For a real change of pace, these Blueberry Waffles are outstanding!
What You’ll Love About Blueberries Bars
- FLAVORFUL — These blueberry pie bars are infused with lemon and blueberry flavor in each bite!
- CRISPY — That oatmeal crust creates a crispy topping when baked to a golden brown.
- SHOCKINGLY VEGAN — You won’t believe how good these vegan dessert bars are!
Lemon Blueberry Pie Bars
- 12 oz package of firm silken tofu drained
- ½ cup sugar
- 2 teaspoons vanilla
- zest of one lemon
- juice of one lemon
- 2 cups frozen blueberries or fresh
- ½ cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- Heat your oven to 350°F/175°C and line a 9-inch square baking pan (I used an 8×8") with foil. Give that foil a light coating of vegetable spray.
- In a food processor, combine the flour, butter, powdered sugar, and oatmeal. Pulse until combined. Use a spatula to press down any ingredients on the sides of the container. Pulse again until smooth. Reserve about one cup of this mixture and press the rest of it into your prepared pan, being sure to distribute it evenly across the bottom.
- Don't bother cleaning out the food processor bowl. Simply add the silken tofu, half cup of sugar, vanilla, lemon zest, and lemon juice into the used food processor bowl. Pulse until combined and smooth. Pour this into the pan over the crust.
- In a medium-sized bowl add the frozen blueberries. Sprinkle the sugar and cornstarch over the top of the blueberries. Add the lemon juice and gently stir to distribute equally across the blueberries without smashing them. Gently spoon the blueberry mixture over the lemon filling.
- Sprinkle dollops of the reserved cup of crust batter evenly over the top of the bars.
- Place the pan in the oven and bake for 50 to 60 minutes, until the crust becomes a golden brown.
- When done, remove the pan from the oven and allow the bars to cool for 1 hour (or more) before slicing. When you're ready, pull the bars out of the pan by lifting both sides of the foil.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.