When blueberries are fresh and ripe, whip us these luscious blueberry bars, they will become one of your favorite desserts! Forget the pie, these are better!
Ingredients:
Serves 14 -16
Crust:
- 2 cups of flour, all purpose or white wheat
- 1 cup of sugar
- 1 1/2 sticks of cold butter, cut into small pieces
- 1 tsp of baking powder
- 1/4 tsp of salt
- 1 tsp of vanilla
- zest of 1 large lemon
- 1/2 tsp of cinnamon
Filling - 2 eggs
- 1/2 cup of sour cream
- 1 cup of sugar
- 1/3 cup of flour
- 4 cups of blueberries
- 2 heaping Tbs of Turbinado sugar for sprinkling on top (sugar in the raw, available in most grocery stores)
Directions:
Preheat oven to 350°
Grease a 9×13 glass baking dish. Using a mixer, beat all crust ingredients til well combined, mixture will be appear crumbly. Reserve 1-1/4 cups of the crust mixture and place the remaining mixture into the baking dish, using your fingers, spread evenly and press down firmly. Bake for 15 minutes.
In a large mixing bowl, whisk the eggs, then add in the sour cream, sugar and flour, then gently fold in the blueberries.
Spoon the blueberry mixture over the baked crust evenly and then sprinkle on the remaining crust mixture, then sprinkle on the turbinado sugar. Bake for 1 hour, it will be lightly browned.
Let cool, then cut into bars. Delish warmed up with vanilla ice cream! They are perfect to make ahead, actually better the next day!
