These Blueberry Pecan Pie Bars are an irresistible twist on a holiday classic. With a tender pecan-studded shortbread crust and a gooey blueberry and pecan loaded filling, they’re sure to be a holiday hit!
I’m so excited the holiday season is upon us. It truly is the most wonderful time of the year. Everything revolves around family, friends and FOOD…what’s not to love?!
I’m already planning out all the goodies I want to bake for each holiday and gathering. Our oven pretty much stays on from mid-October through the New Year, baking all the treats. And speaking of treats, these Blueberry Pecan Pie Bars are the treat of all treats. They’re a must-bake this holiday season.
The contrast of sweet to tart and chewy to crunchy is an experience like none other. The crust is buttery tender with a slight chew and pecan crunch. And the filling, oh the filling, is sweet, tangy, gooey, juicy, caramelized, crunchy, crisp amazingness. All the textures and flavors will have your taste buds dancing and begging for more.
The beauty about these bars is that you can bake them year round with Oregon Fruit Products canned blueberries and with confidence knowing they’ll taste delicious every single time. Oregon Fruit Products blueberries are packed at their peak for maximum ripeness and flavor. They’re juicy and lusciously sweet.
I love having Oregon Fruit Products canned fruits on hand at all times because they’re a quick and easy way to incorporate the flavor and nutrients of fresh fruit without having to hunt them down only to be disappointed because they’re not in season. Oregon Fruit Products blueberries are available and amazing all year round. You can order Oregon Fruit Products Blueberries on Amazon or find them at most grocery stores throughout the country.
Let’s break down all the deliciousness going on in these blueberry pecan pie bars. From crackly top to chewy bottom, they’re a dream dessert you’ll want to bake soon and often.
The buttery shortbread crust is made extra special with the addition of pecans that toast as the crust partially pre-bakes, creating the best base for the gooey loaded filling. My favorite kind of crust to make is the kind you just press in the pan and bake. Effortless!
The filling has the perfect balance of sweet to zest and chew to crunch. It’s loaded with juicy blueberries and crunchy pecans and bakes into the gooey pecan pie filling you’d expect from a great pecan pie. The lemon zest and juice highlights the sweetness of the blueberries so nicely.
And then there’s the caramelized crackly top that’s created as the bars bake and the pecans start peeking to the top. To die for! It’s another element you’d expect when biting into a good piece of pecan pie and this recipe nails it with the crackly top.
These bars are so much easier to make, serve and eat than a pie. So great to bake for a crowd this holiday season. I hope you fall as madly in love with them as we have.
This post was created as part of my partnership with Oregon Fruit Products however thoughts and opinions are certainly my own. Thank you for supporting the brands that make The BakerMama possible.
- 12 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 1½ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ cup finely chopped pecans
- ⅔ cup brown sugar
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large eggs
- 1-1/2 cups light corn syrup
- 1 tablespoon lemon Zest
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 2 cans Oregon Fruit blueberries, drained
- 1-1/2 cups chopped pecans
- Heat oven to 350°F.
- Crust: Beat the butter and sugar until smooth. Add the flour and cinnamon and beat at low speed until starting to combine and then medium speed until well combined. Mixture will resemble coarse crumbs. Mix in the chopped pecans.
- Press the crust mixture evenly into the bottom of an ungreased 13x9-inch baking pan with your hands. Bake 20 minutes, rotating pan halfway through, until edges are very light golden brown. Remove from oven.
- Filling: While the crust is partially baking, combine the brown sugar, flour, salt and cinnamon in a large mixing bowl and whisk until mixed together. Add the corn syrup, lemon zest, lemon juice, eggs, and vanilla and whisk until well combined. With a mixing spoon, stir in the drained blueberries and then the chopped pecans.
- Pour the filling evenly over the hot, partially baked crust. The filling should evenly cover the crust. Bake 40 minutes or until the filling is set and a toothpick inserted in several places throughout the center comes out clean.
- Cool completely in pan and then refrigerate at least 30 minutes before cutting into bars to get clean slices. Store bars in the refrigerator for up to 4 days.