Blueberry Bars

One bite of these buttery, crumbly blueberry bars is proof—there's no wrong way to enjoy fresh blueberries! Blueberry desserts are some of Ree Drummond's favorites, whether it's blueberry cobbler, a blueberry buckle, or even blueberry pancakes (which are like having dessert for breakfast, right?) These make-ahead bars are great for stashing into lunchboxes or for just keeping in the fridge for whenever a blueberry craving hits!

How do you make blueberry bars?

This recipe is super easy—simply stir and bake! The crust and the topping are made from the same mixture, just divided in two—half gets pressed into the pan and parbaked, the other half gets sprinkled over the blueberry layer. That means less thinking, less mixing, and less mess! The blueberry filling is completely no-cook, which makes it super simple. Like Ree's strawberry oatmeal bars, it calls for a little jam to help the blueberry layer come together.

Can you use frozen blueberries for blueberry bars?

Yes! Frozen blueberries will work just fine for this recipe, but they must be thawed and drained before using. Frozen berries contain extra moisture that could prevent these bars from setting up properly unless they're thawed and drained properly.

How do you serve blueberry bars?

The key to cutting neat squares is to let these bars cool completely before serving. For extra insurance, pop the cooled pan in the refrigerator for about an hour to help everything firm up. Then, using the parchment as handles, lift the uncut dessert out of the pan, and cut as desired. Place the cut bars on a platter, and let them come to room temperature before serving.