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...
- Preheat your oven to 350 & grease a 8x8 baking dish/pan.
- 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.
- 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.
- To make your filling, wish your eggs in a large bowl then add your sugar, sour cream, flour, and almond extract.
- Gently fold in your berries and spoon the mixture over the crust.
- Sprinkle the remaining flour mixture evenly over the filling.
- Bake for 45 to 55, until top is a golden brown.
- Cool at least 1 hour before cutting into bars, or scoop out of pan to serve cobbler-style.
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