Right about now I’m guessing you have a giant crate of blueberries sitting in your fridge, just waiting to be used. I have solutions!
You could put them in a salad.
You could eat them straight from the bowl.
My vote: Make them into pie bars!
These pie bars are are simple, requiring just 10 ingredients (which are flexible based on preference and dietary needs). And they deliver big tart-sweet flavor. Be stoked.
For a closer look at how they’re made, check out the recipe VIDEO below (or right here). While you’re there be sure to subscribe to our YouTube channel to catch our latest videos right as they’re published.
These bars were a special request from my friend Arleigh, who tested nearly all of our 31 Meals recipes and was my gorgeous photo assistant for this Grilled Corn Salsa, these Gluten Free Green Tea Crepes, and this Marriage Saver Mango Smoothie.
What a pal. The least I could do was make her these bars – a dessert she’s long loved and asked me to recreate with a healthier twist.
I think you guys are going to LOVE these bars. They’re:
Loaded with blueberries
Crunchy from the almonds
& Seriously delicious
Make these for friends, BBQs, dinner parties, or just to use up all that beautiful summer produce. And if you do, be sure to leave a comment, rate it, and tag a picture #minimalistbaker on Instagram so we can see. Cheers friends!
Almond Lemon Blueberry Pie Bars
- 1 stick (1/2 cup each) vegan butter (softened*)
- 1/3 cup coconut sugar or organic cane sugar
- 1 1/4 cups unbleached all-purpose flour*
- 1 pinch salt
- 2 Tbsp Blue Diamond Almondmilk Original Unsweetened
- 4 cups fresh blueberries (or other mixed berries, e.g. strawberries, blackberries, raspberries)
- 1/4 cup coconut sugar (or organic cane or brown sugar)
- 1/4 cup all-purpose flour*
- 1 small lemon (zested + juiced // 1 small lemon yields ~2 Tbsp juice or 30 ml)
- 1 Tbsp vegan butter, cut into small pieces (optional)
- 1 Tbsp chia seeds (optional)
- 1/3 cup raw slivered almonds
- 1 cup organic icing/powdered sugar
- 1-2 Tbsp Blue Diamond Almondmilk Original Unsweetened
- Lightly grease an 8×8-inch baking dish (adjust number/size of pan if altering batch size), or line with parchment paper. Alternatively, line with foil, but still add a bit of non-stick spray or vegan butter to ease serving.
- For the crust, add softened butter and sugar to a mixing bowl and beat until light and fluffy in texture – 1 minute.
- Add flour and salt with mixer on low and mix until combined – it should be crumbly.
- Add almond milk and mix once more – it should form a cohesive dough. If not, add a bit (1-2 tsp) more almond milk.
- Transfer dough to prepared 8×8-inch baking dish and dust the surface with flour. Use your hands to press the dough into the dish until flat and uniform.
- Chill in the freezer for 15 minutes, then preheat oven to 350 degrees F (176 C).
- Bake crust for 20-25 minutes, or until golden brown on edges and light golden brown in the center – you want it fairly well done. Let cool, but leave the oven on.
- In the meantime, prepare filling. Add all filling ingredients except almonds to a small saucepan over medium heat. Vegan butter and chia seeds are optional (to add flavor, richness, and thickness). Cook, stirring/mashing the berries, for about 6-8 minutes or until the filling is bubbly and resembles pourable blueberry jam.
- Remove from heat and pour over the baked crust. Top with slivered almonds and bake for another 24-28 minutes, or until filling is bubbly along the edges and almonds are slightly golden brown.
- Let cool completely – about 2-3 hours (or overnight) before serving.
- Before serving, prepare glaze by adding organic icing sugar to a mixing bowl. Slowly whisk as you add in almond milk 1 Tbsp at a time until a semi-thick, pourable glaze is formed.
- Once bars are cooled, drizzle with glaze (optional), loosen the edges with a knife and slice into 9 even bars (amount as original recipe is written // adjust if altering batch size). Serve with a spatula. The first bar can be a bit tricky to get out, so be gentle.
- Leftovers keep covered in the refrigerator for 3-4 days, though best when enjoyed within the first 24 hours.
*I haven’t tested this recipe with anything other than vegan butter, but you could try coconut oil (as I’m sure people will ask). In that case, I recommend using refined coconut oil at a “spoonable” texture rather than liquid. However, I can’t guarantee the outcome using this ingredient.
*I have not tested this recipe with gluten-free flours. But if you try it, let me know how it goes!
*Crust adapted from Ina Garten.
*Recipe inspired by my friend Arleigh. Loosely adapted from Everything Nothing Wonderful.
*Prep time includes chilling and cooling.
*Nutrition information is a rough estimate calculated with almonds and glaze.