Blueberry Pie Bars

.  Hey all.

It's Thursday, which means it's Foamer time around LSM.  Unfortunately I didn't make it to last weeks game because I was busy making [literally] 100 cupcakes for an event at work, but more to come about that later.

But the week before last, I did make it to the game and as [my own made up] tradition calls for, I brought along some unique bars.  Blueberry Pie Bars, to be precise.

The name alone got me hooked.  I mean, how could that not catch your attention?  Blueberry Pie.  In bite sized pieces?  I'm in.

The joy of these bars is that, aside from delicious bursts of juicy blueberries, is that this recipe calls for only one mix for the crust and crunchy topping.  Definitely one of the best ideas whoever it was came up with.

These bars are not like anything I've made or even tasted before.  And I'd have to attribute this fact to the filling.  Like I mentioned, the crust and topping are your classic buttery, shortbready, streusely combination.  But that filling...

I have a hard time coming up with words to even describe it actually.  The filling, though made with eggs, is rather light and almost airy.  For lack of a better word, almost sponge-like.  But regardless, I couldn't get enough of these bars.  I'm a sucker for fruity desserts and anything remotely close to a crust.  So these babies had my name written all over them.

If you haven't noticed, I've basically been an awful teammate this slow pitch softball season and yet again, I won't be making the game tonight.  Robbie and I have some surprise plans for the weekend, which I will fill you in on next week as well.  Lots of things to catch you all up on, huh?!  Can't wait!  .

From Kirbie's Cravings

Ingredients:

Crust and Topping:

1-1/2 c. all purpose flour

3/4 c. sugar

1/8 tsp. salt

3/4 c. unsalted butter, chilled

Filling:

2 large eggs

1 c. sugar

1/2 c. sour cream

3/8 c. all purpose flour

1/2 tsp. almond extract

16 oz. fresh blueberries

Directions:

1. Heat oven to 350°F.  Grease an 8x8-inch pan with non stick cooking spray; set aside.
2. For the crust, combine the flour, sugar, and salt in a food processor.  Cut the butter into 1/2-inch pieces and add to flour mixture.  Process until the butter is evenly distributed but the mixture is still crumbly (about 30 to 60 seconds).
3. Reserve 1-1/2 cups of the mixture for the topping; set aside.  Press the remaining mixture into the bottom of the prepared pan.
4. For the filling, whisk eggs in a large bowl, then add the sugar, sour cream, flour, and almond extract.  Gently fold in blueberries.  Spoon the filling over the crust and sprinkle the reserved topping mixture evenly over the filling.
5. Bake 45 to 55 minutes or until top turns golden brown.  Cool 1 hour before cutting and serving or serve out of pan cobbler style.

Yield: 16 bars