Blueberry Pie Bars

by Jessica on April 10, 2013

Blueberry Pie Bars from My Baking Heart

I knew the moment these popped up on my radar, I would be making a batch that day. And since an abundance of fresh blueberries have been showing up in my local markets lately, it seemed like kismet.

For the last month, I’ve been back on the ol’ WW wagon with a strict mentality… one that I had in the very beginning almost two and a half years ago. No “bites”, no “just try its”, no “tiny samples” without logging points under my daily target. Things seem to be going well. I’m still trying to bust through this crazy (and annoying) plateau, but I’m not gaining anything back, so there’s that.

And since I’ve been so good lately, I tricked these bars out with a little Splenda and Greek yogurt. Better for you and yummy all around. The crust and topping is crumbly, the filling almost cheesecake-like. Care to join me for a slice?

Blueberry Pie Bars from My Baking Heart

Blueberry Pie Bars

Yield: 9-12 bars


    For the Crust & Topping:
  • 1-1/2 c all-purpose flour
  • 1/4 c + 2 tbsp Splenda for Baking
  • 1/8 tsp Kosher salt
  • 12 tbsp unsalted butter, chilled & cut into 1/2" cubes
  • For the Filling:
  • 2 lg eggs
  • 1/2 c Splenda for Baking
  • 1/2 c plain Greek yogurt
  • 1/2 tsp almond extract
  • 1/2 c + 2 tbsp all-purpose flour
  • 2 c fresh blueberries


Preheat the oven to 350 degrees F. Grease an 8" x 8" baking pan and set aside.

To make the crust and topping, whisk together the flour, Splenda and salt in a medium bowl. Cut the chilled butter into the flour mixture until it resembles the shape of peas. Reserve 1-1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan and set aside.

To make the filling, whisk the eggs in a large bowl, then add the Splenda, Greek yogurt, almond extract. Then, fold in the flour. Next, carefully fold in the blueberries, making sure not to break any of them. Spoon the mixture over the crust. Then sprinkle the remaining topping mixture over the filling and bake for 45 to 55 minutes, or until the top turns a golden brown.

Remove from oven and let cool for at least an hour before cutting into bars, or scoop out of the pan and serve cobbler-style.

Adapted from: Kirbie's Cravings

Blueberry Pie Bars from My Baking Heart


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{ 8 comments… read them below or add one }

1 Jessica @ Sunny Side Up April 10, 2013 at 12:21 pm

I would love to join you for a slice, thanks for asking. 😉

These bars are gorgeous! And good for you being so diligent with your WW! I have a feeling that’s how I’ll need to be in about 4 or 5 more months after baby girl’s arrival!


2 Erin @ The Spiffy Cookie April 10, 2013 at 12:36 pm

Although I’m not a fan of splenda, I would totally make these with regular sugar. They are so pretty too!


3 Erin @ Texanerin Baking April 10, 2013 at 1:34 pm

Ooh, love the filling in these! And the other parts, too. But Greek yogurt in the filling?! Yay. Love this!


4 Liz April 10, 2013 at 2:06 pm

These look delicious! I love that you’ve used Splenda – I’ll have to try them! 🙂


5 Dana April 10, 2013 at 8:41 pm

Looks yummy love blueberries


6 Nicole @ The Marvelous Misadventures of a Foodie April 11, 2013 at 2:21 pm

I LOVE blueberries! I think they are my favorite fruit…especially when they are baked 🙂 These bars look quite tasty!


7 Mr. & Mrs. P April 11, 2013 at 3:31 pm

love how the bright color of the blueberry peek through the bars.. They look amazing!


8 mickie March 2, 2014 at 10:05 am

Making these now!


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