Almond Lemon Blueberry Pie Bars
Simple, 10-ingredient Blueberry Pie Bars with a cookie crust, slivered-almond coating, and 2-ingredient glaze! The perfect easy summertime dessert.
Foto: Minimalist Baker β Minimalist Baker
Ingredients
- 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
Steps
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Lightly grease an 8x8-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.
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For the crust, add softened butter and sugar to a mixing bowl and beat until light and fluffy in texture - 1 minute.
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Add flour and salt with mixer on low and mix until combined - it should be crumbly.
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Add almond milk and mix once more - it should form a cohesive dough. If not, add a bit (1-2 tsp) more almond milk.
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Transfer dough to prepared 8x8-inch baking dish and dust the surface with flour. Use your hands to press the dough into the dish until flat and uniform.
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Chill in the freezer for 15 minutes, then preheat oven to 350 degrees F (176 C).
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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.
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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.
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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.
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Let cool completely - about 2-3 hours (or overnight) before serving.
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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.
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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.
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Leftovers keep covered in the refrigerator for 3-4 days, though best when enjoyed within the first 24 hours.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
π° Cost Estimate
π Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 1 stick | - | - | |
| coconut sugar or organic cane sugar | 0.3333333333333333 cup | - | - |
| unbleached all-purpose flour* | 0.25 cups | - | - |
| pinch salt | 1 | - | - |
| Blue Diamond Almondmilk Original Unsweetened | 2 tbsp | - | - |
| fresh blueberries | 4 cups | - | - |
| coconut sugar | 0.25 cup | - | - |
| all-purpose flour* | 0.25 cup | - | - |
| lemon | 1 small | - | - |
| vegan butter | 1 tbsp | - | - |
| chia seeds | 1 tbsp | - | - |
| raw slivered almonds | 0.3333333333333333 cup | Rp 60.000/kg | Rp 4.740 |
| organic icing/powdered sugar | 1 cup | Rp 8.000/100g | Rp 18.960 |
| -2 Tbsp Blue Diamond Almondmilk Original Unsweetened | 1 | - | - |
*Estimated market prices, may vary by region
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