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  • Writer's picturealisonbonifacy

Blueberry Pie Squares

Updated: May 18, 2021

These little desserts have a scrumptious blueberry pie filling with a thin cheesecake-like layer sandwiched between a yummy crust and crumble topping. They are finger-licking good which is fortunate because I admit they are a bit messy to eat.

The original recipe from The New York Times calls for a cup less blueberries and while that version is easier to eat with your fingers, I felt the blueberry goodness was not present enough. This recipe is packed with blueberries, but I recommend digging in with a fork, or at least eating over a plate. You could also cut them into slightly larger squares and serve as a plated, homey-looking, delicious dessert. And don't be daunted by the amount of ingredients – many are repeated and the recipe is not complicated to make.

Cooking Chez Moi, blueberry pie bars, berry desserts, spring desserts, finger food desserts, blueberry recipes

Blueberry Pie Squares

Servings: 24-26 small squares

Active time: 50 minutes

Cooking Time: 55-60 minutes

Need: 10-inch (25-cm) square baking pan or rectangular equivalent, food processor

*Needs to chill for at least 2 hours


9 ounces (250 g) shortbread cookies

2 tablespoons granulated sugar

1 tablespoon flour

½ teaspoon Kosher salt

3 tablespoons (43 g) unsalted butter, melted


8 ounces (225 g) cream cheese, room temperature

1 ½ teaspoons grated lemon zest

¼ cup (55 g) granulated sugar

1 large egg

4 cups (575 g) frozen (unthawed) or fresh blueberries – use wild blueberries if you can find them as they have more flavor

¼ cup (55 g) granulated sugar

1 tablespoon cornstarch

Crumble topping:

5 1/3 ounces (150 g) shortbread cookies

1 tablespoon flour

¼ teaspoon Kosher salt

½ teaspoon baking powder

1 tablespoon granulated sugar

2 tablespoons (30 g) unsalted butter, at room temperature

1 egg yolk

Preheat oven to 350° F (175° C). Line a 10-inch (25-cm or rectangular equivalent) baking pan with parchment paper, leaving a little hanging over the sides.

Make the crust. In a food processor, pulse the crust portion of the shortbread cookies, sugar, flour and salt until finely ground. Add the melted butter and pulse until evenly moistened. Press the mixture evenly in the bottom of the parchment-lined pan. Bake for about 17 minutes until fragrant and a shade darker. Take out and set aside to cool.

Prepare the fillings. In a medium bowl, beat or stir together the cream cheese, lemon zest, sugar and egg until smooth. In another bowl, stir the blueberries with the sugar and cornstarch.

Prepare the crumble topping. In the food processor, pulse together the shortbread cookies, flour, salt, baking powder and sugar. Add the butter and egg yolk and pulse until the dough is evenly moistened and little balls start to form.

Pour the cream cheese mixture over the baked crust and spread into an even layer. Spread

the blueberry mixture evenly over the cream cheese layer. Sprinkle the crumble over the top, using your fingers to form little balls.

Bake for about 40 minutes or until the filling is set and doesn’t jiggle and the crumble is golden brown. If the topping is not golden enough, turn on the broiler for about 2-3 minutes.

Take out of the oven and let cool completely before refrigerating for at least 2 hours (even better overnight). Use the parchment overhang to pull out of the baking pan. Cut into squares and serve very cold.

And bon appétit!

Cooking Chez Moi, blueberry pie bars, berry desserts, spring desserts, finger food desserts, blueberry recipes

Adapted from The New York Times Cooking section

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