Thursday, April 26, 2012

Blueberry Pie Bars

I love blueberries, if they are baked in something or mixed up in a smoothie. I don't know what it is about a plain blueberry that I just don't care for. Oh well, there are a gazillion recipes out there for baked blueberry treats and here is one of them.

My brother-in-law could not stop mmmmming while eating a piece of this. His reaction after I said it was probably the sour cream he was mmmmming over was priceless, "WHAT?" That's right folks, there is a whole half of a cup in this baby. I believe that's what makes it so mmmmmming! They were still kind of warm when we dug into them, I just couldn't wait any longer but I think I will like them better chilled in the fridge. 

Adapted from: Kirbie's Cravings

What you're gonna need...

For your crust and topping
  • 1 1/2 C. All-Purpose flour
  • 3/4 cup sugar
  • 1/8 tsp salt
  • 3/4 cup butter, chilled
For your pie filling
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1/4 cup + 2 Tbsp flour
  • 1/2 tsp almond extract
  • 16 oz blueberries

What you're gonna do...
  1. Preheat your oven to 350 & grease a 8x8 baking dish/pan.
  2. To make your crust and topping combine your flour, sugar and salt in a bowl (you can do this in a food processor if you have one, I however don't). Cut your butter into 1/2" cubes and add to your flour mixture. With a pasty blender or a fork, blend until the butter is evenly distributed and mixture is sill crumbly. 
  3. Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of your pre-greased pan. 
  4. To make your filling, wish your eggs in a large bowl then add your sugar, sour cream, flour, and almond extract.
  5. Gently fold in your berries and spoon the mixture over the crust. 
  6. Sprinkle the remaining flour mixture evenly over the filling.
  7. Bake for 45 to 55, until top is a golden brown. 
  8. Cool at least 1 hour before cutting into bars, or scoop out of pan to serve cobbler-style.

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