Blueberry-Thyme Pie Bars with Almonds |

Blueberry-Thyme Pie Bars with Almonds

This post was originally published here on May 6, 2015. I’ve updated the photographs and text to celebrate Pi Day!

Food “Holidays” are a dime a dozen these days. For example, did you know that March 4th was National Pound Cake Day. Or that March 7th was National Cereal Day? And are you planning to celebrate National Ravioli Day on March 20th? Or how about National Nougat Day on March 26th?

If you’re thinking that some of these “Holidays” seem a bit contrived or ridiculous, then I’d have to agree with you there. In fact, most of these days just pass me by without notice or thought. Because honestly, who has time to keep up with them all.

But there is one day in March that I always have on my radar. And that’s March 14th. Otherwise known as Pi Day. The annual observation of the mathematical constant π (pi), who’s first three digits are 3.14 (= March 14th).

It’s basically the best day for someone like me, who’s one part nerd and one part dessert-a-holic.

Blueberry-Thyme Pie Bars with Almonds |

So, in honor of upcoming Pi Day, I decided to dust off the recipe for these Blueberry-Thyme Pie Bars with Almonds from the archives. They are the perfect way to celebrate Pi Day with all your friends and family because they are (1) delicious, (2) uncomplicated and very forgiving, and (3) made for feeding a crowd!

Now, as you may or may not remember, traditional pie isn’t my favorite dessert. I’m considerably more of an ice cream, cookie and cake kind of gal. So instead of making a classic pie, I took a classic pie flavor (i.e. blueberry) and turned it into these pie bars. Which have all the delicious jammy goodness of blueberry pie filling (plus some extra oomph from the fresh thyme leaves), combined with an almond-flavored shortbread crust and a slightly crunchy crumble-like topping. It’s a dessert mash-up win, if there ever was one.

Blueberry-Thyme Pie Bars with Almonds |

You can even serve them warm (just re-heat the squares briefly in the microwave) with a scoop of vanilla ice cream for the full-on pie experience. I guarantee these will become a favorite in your house. They would be perfect for Mother’s Day, Easter, Memorial Day, 4th of July…you get the idea.

How are you planning to celebrate Pi Day this year? What’s your favorite sweet pie? Or are you more of a savory pie (pizza pie, chicken pot pie, etc.) person? I want to know!



Blueberry-Thyme Pie Bars with Almonds

Blueberry-Thyme Pie Bars with Almonds

At a Glance:
Yield: Makes one 9 X 13-inch pan
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour


For the Crust and Topping Layers:

  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 1 cup sugar
  • 1 tablespoon fresh thyme leaves
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • Zest from 1 lemon
  • 1 cup (16 tablespoons) unsalted butter, cubed and chilled
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1/3 cup sliced almonds

For the Blueberry Layer:

  • 4 cups fresh blueberries
  • 1/2 cup sugar
  • 1 tablespoon corn starch
  • 1 tablespoon fresh thyme leaves
  • Juice from 1 lemon


  1. Pre-heat your oven to 375 degrees. Coat a 9 X 13-inch baking pan with non-stick cooking spray and set it aside.
  2. In your food processor with the blade attachment, pulse together the flours, sugar, thyme leaves, baking powder, salt and lemon zest. Add the cubed butter, egg and extracts. Pulse until the dough resembles a course meal.
  3. Press about two-thirds of the dough firmly into the bottom of your prepared baking pan, using your hands or the back of a measuring cup to help create an even layer. Stir the sliced almonds into the remaining dough and set it aside, reserving it for the topping.
  4. In a medium bowl, gently toss together all of the ingredients for the blueberry layer. Then spread this mixture evenly over the bottom crust layer. Sprinkle the reserved dough over top of the blueberry layer.
  5. Transfer the baking pan to your pre-heated oven and bake for 40-45 minutes, or until the top is lightly browned and the filling is bubbling. Remove from the oven and set aside to cool completely before attempting to slice into bars.
  6. These pie bars can be stored in an airtight container in your refrigerator for 2-3.


If you don’t have almond flour, you can process almonds in your food processor until a fine meal is formed. You could also substitute the almond flour for all-purpose flour or whole wheat flour.

Recipe adapted from my Blackberry Squares.



107 comments on “Blueberry-Thyme Pie Bars with Almonds”

  1. My favorite recipe from Floating Kitchen is for Gingerbread Blondies with White Chocolate.

  2. HAPPY BLOGIVERSARY, Liz! Congratulations! That is a huge accomplishment, and you’ve done it beautifully. I love following your blog, and I have to tell you – that scarf is darling! I can see why you love it so much. Enjoy your anniversary – you deserve it. And, these Blueberry Thyme Bars look like the perfect treat.!

  3. Yay! Congrats again on your 2 year bloggiversary! Can’t wait to see what this year has in store for you! And I’m loving these bars, Liz! Such a great idea to add in thyme. Sounds like the perfect breakfast or dessert!

  4. Happy Blogiversary! My 2 year is next Tuesday, so we’re almost twins! Can you believe how time flies?!
    Now these bars. That blueberry and thyme combo has me SWOONING! LOVE. Pinned!

  5. Happy Birthday, Floating Kitchen! Thanks for inventing so many delicious ways to incorporate booze into food 🙂

  6. Umm…YEAH! Congrats on the big 2, girl! These bars are such an awesome way to celebrate. Blueberry pie is my all-time FAV and I love that you put it all in a pan instead of a pie! Sooo much easier. Can’t wait to try these beauties!

  7. Happy blog birthday! Yay for 2 years! I am so glad that I’ve had the opportunity to follow your blog. Your recipes are unique and your pictures are beautiful. My favorite recipe is your Vanilla-Pear Spiced Bourbon Lemonade Fizz, so good! But I would love to try a few of these blueberries bars too. Thanks for the giveaway! I love that scarf!

    • Thanks, Ashley! I can’t wait until we become friends “in real life” in a few weeks! 🙂

  8. Love these bars! A perfect way to celebrate your blogiversary 🙂

  9. Happy anniversary! What a delicious way to celebrate with these bars!

  10. Liz! Congrats on 2 years!!! yes, you always make me laugh but not only that. . your recipes are legit. and hello, love these Blueberry-Thyme Pie Bars!!! I love baking with fresh thyme!!! and although I haven’t tried them yet, they are on my list!!! I love your Grilled Smashed Potatoes with Hatch Green Chile Guacamole!!!! damn, can’t wait to make this!

  11. Liz!!! Happy, happy blog birthday!!! What a fun milestone to celebrate (and of course I love that you celebrate in style–pie is my happy place :). I can’t wait for berry season to come into full swing here in Michigan. I’m craving summer so badly!

  12. Happy blogiversay! What an amazing accomplishment 🙂 I never really thought to put thyme with blueberries and I’m so intrigued I must try this recipe! But I am totally on the same page with making uncomplicated pie bars – yea I’m all about this easy pie bar recipe. Great job!

  13. Can I say my favorite recipe is this one? I’m so ready for blueberry picking season, and this is first on my list now. Happy blogiversary!

  14. You’re two! Congratulations, girl. From your funny stories to your unique recipes, I always enjoy popping over to Floating Kitchen. Cheers to you and year number two! XO

  15. Happy Blogiversary girlfriend! So happy we met on the internet and can’t wait to meet in real life (tipsy ladies for life)!! xoxo

  16. A big congratulations to you and Floating Kitchen! Whoop Whoop to the terrible twos! And these bars? I can’t think of any other way to celebrate and bring on Spring!

  17. Happy Anniversary, dear Liz! Since I’ve discovered your blog it has been an absolute pleasure to read all your posts on instagram and on your page here. Apart from all your delicious recipes I also adore your photos of the beach and the area where you live. You are really lucky to live in such a wonderful part of the world. And your recipes are so adorable and they give me so much inspiration. Thanks!
    Wishing you all the best for the years yet to come!

  18. Happy blogiversary! How awesome 🙂 my fav recipe of yours is blueberry blackberry herbed foccacia. Berries for the win.

  19. Congratulations on year 2 and Happy Blogiversary! I always love stopping by Floating Kitchen and getting a good laugh! Why waste time messing with a pie crust when you can smash all this deliciousness into some bars and move on to a celebratory cocktail! Cheers, Girl!

    • Totally glad I can make you laugh, Rachelle! Thanks for always stopping by. I appreciate you!

  20. Ahhhh!! Happy anniversary!! hahah…I like your against the norm 🙂 Also, pie season is my favorite of all seasons!! Like…bring on all the berries. The lazier the better 🙂

  21. Whoops…shud have entered before commenting above! Also…I am partial to all your booze recipes 🙂 cant’t pick one. you can’t make me 😉

  22. Hi, congrats on 2 years if blogging. I found your site via a comment you left on Aimee’s Shugary Sweets. Love your site. Sammie x

  23. Happy Blog Birthday! I would love to know – what’s one or two of the most important things you’ve learned in your 2 years of blogging? Or, big “ah-ha” moments? P.S. I need blueberries and thyme in my life, what a glorious combination!

    • Steph! I’m so glad we have become friends via our blogs. That is one of my most favorite things about blogging – connecting with so many awesome ladies! And it’s one of the most important things too. Making real, meaningful connections with other bloggers has not only helped my blog grow, but has helped me grow as a person as well.

  24. Congrats! I love the idea of the thyme in these pie bars. And pie in bar form itself is totally genius 🙂

  25. I don’t have a favorite, but I do love how you put flavors together that would never occur to me to do so I was just thinking that the next time I am looking for a recipe, rather than a Google search, I’ll come straight here to see what you suggest instead. And, btw, I’ve mentioned you at least twice on our radio weekly show…probably will again..I do think you’re fabulous!

    • Thank you, Sharyn! You are so sweet. I appreciate you and I’m glad we’ve gotten to connect!

  26. Heeeeeyyyy! Way to go girl! You’ve come a long way baby and oh, I’m so excited to see what this year holds! I’m with ya on the ease of these bars! Love that buttery shortbread crust and you added thyme! Genius! It’s always those little extra things, Liz that make your recipes stand out (like the booze!!). Here’s to another fabulous year, clink-clink to you my dear! (thank you, too, for this generous giveaway! I’d love to be twins)!

    • Such an awesome compliment coming from you, Traci! I’m so happy we’ve become great friends! XO

  27. Congrats Liz! The happiest of birthdays to Floating Kitchen!

  28. Yay! Happy Blog birthday! Congrats on two years Liz! Love these blueberry thyme bars! So creative and delicious!

  29. Just found your site. Lots of yummy stuff. Thanks for the chance to win!

  30. CONGRATULATIONS! Two whole years! You have created such an incredible space here, and visiting Floating Kitchen is always a bright spot in my day. Your bars look fantastic! I love combining fruit and herbs. What a perfect way to celebrate!

  31. I’m just finding your blog, it looks awesome! And these bars look amazing – I’m hoping that frozen blueberries will work as I have a bunch in my freezer and need to use them before this years are ready! Thanks for the chance to win!

    • Thank you found me, Janice! I think frozen blueberries should work fine. But I would thaw them beforehand.

  32. Happy late blog anniversary! I’m also loving these pie bars – blueberry + thyme = such a great idea!

  33. Happy Two Year Anniversary! *throws confetti* I never would’ve thought of thyme jiving with fruit, but you have me convinced with these bars. YUMMMMM!

    • Oh it’s really great! I love thyme with all kinds of fruity things. I hope you try it out, Erin!

  34. Congrats on the blog anniversary and good luck 🙂 love this recipe, I would’ve never thought to add thyme, such a nice and unique touch!

  35. Congrats on the blog anniversary! I love the photos on your blog! My favorite recipe is:

  36. Happy 2 year anniversary!! The terrible twos – that made me chuckle 🙂 And these bars! I love fruit bars like this – and with the thyme?? Perfect!

  37. Happy 2 Year Anniversary. Your blog is warm and friendly just like you, I imagine. My favorite recipe are those miso mushrooms you posted yesterday. I tried them last night and ate them straight off the pan.

  38. Happy Blog-Birthday to you! That’s awesome, Liz…can you remember life before blogging? I’m pretty sure mine was verrry boring! These pie bars look delicious, bet that thyme adds a really nice note!

    • Ha ha! Yeah, mine was harder but in a different sort of way! Thanks, Denise. I’m so glad we are blogging friends!

  39. Congrats Liz! I love your blog, even if I hadn’t had the chance to meet you and realize you’re this cool in real life too 🙂

    • That’s the best compliment ever, Amy! So glad we are blogging friends and friends “in real life” too! XO

  40. Congrats on 2 years!! I’m new to your blog so I don’t have a favorite recipe yet, but these Blueberry-Thyme Bars look amazing & I will be trying them soon!!

  41. I love your Blueberry Muffins so these sound great too!

  42. I love the looks of the fig bacon jam as a gift for my dad for Father’s Day.

  43. Can’t believe it took me this long to make it official, but HAPPY TWO YEARS (and many more….) These bars are the perfect way to celebrate! And hah, NO terrible twos over here!

  44. I think this blueberry thyme bar recipe looks fabulous. I’m craving these bars!!! Beautiful photos too.

  45. Found your blog through my friend Amanda @ Heartbeat Kitchen, and I’m glad I did! xoxo

  46. Happy Blog Birthday, blog friend!!!!! 2 years!!! Way to go *fist bump*

  47. I made these for dessert last night for our Sunday dinner. Other than substituting Earth balance for the butter because of a lactose intolerance in the family, I made them exactly as written. They were so delicious, and worth the tedious process of picking off the thyme leaves from the stems. The thyme was a lovely note in the final product. Thanks for a wonderful recipe.

  48. Pingback: Friday Favorites | A Tasty Life

  49. WOW! You just got me SO excited for Pi Day 🙂

  50. I just learned today was National “Chicken Noodle Soup” Day! It’s unreal the days, and I so can’t keep up! But at least Pie Day makes sense!! I’m definitely with you on celebrating and these bars look like the perfect treat to do just that.

    • So many days! Lol. And should’t Chicken Noodle Soup Day be in February when everyone is sick? Lol. Hope you get the celebrate Pi Day!

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