7.26.2012

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!  .



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


post signature

57 comments:

  1. These blueberry bars are just plain scrumptious looking. I'm always on the lookout for new ways to use summer fruit and can't wait to try this recipe.

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    1. They really are so good and unique. I'd love to hear if you test this recipe out!

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    2. I made these today, and oh boy we're they delicious. Thanks for sharing the recipe. I'm defiantly going to make these again:)

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  2. I just picked blueberries and now I know what I am making!!! These bars are fabulous looking!! Pinning right away so I can come back and drool again:-) I would love for you to share this and any others on my Tuesday Trick or Treat party:-)

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  3. That batter being poured into the pan looks gorgeous! I adore blueberry pie and these bars really capture all that goodness from a pie and then adds a bunch more goodness on top!

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    1. I've recently discovered a true love for blueberry pie and I would say these fit the bill. The crunchy streusel really puts these right up there with pie!

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  4. Oh, my. These look incredible! Your pictures are fantastic. These are getting made this weekend! Pinned :)

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    1. Wow, thank you so much! Please let me know if you try these, I'd love to hear your thoughts ;)

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  5. Oh my. These look so freaking good! And your pictures are amazing girl! Can't wait to see more :) New follower! Yay for being blog friends!

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  6. looks delicious! what a great blueberry recipe

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  7. Blueberries and I get along quite nicely. LOOKS divine! Thanks for sharing :)

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  8. This looks delicious!! I'd love to have you link this up to Tasty Thursdays on The Mandatory Mooch. http://mandatorymooch.blogspot.com/2012/08/tasty-thursdays-2.html

    Thanks, Nichi

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  9. Lovely berry dish. Berries and currants are this week's subject for Food on Friday. Would you be happy to link this in? We are looking to create a fantastic collection of berry dishes. This is the link . I found you in the Chef in Training party.

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  10. All I have is frozen berries. Should I risk it?

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    1. I think frozen blueberries will work just fine :)

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  11. These look so delicious! I love blueberries and usually make muffins, but this would be something different! Beautiful pictures.
    Blessings,
    Leslie

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  12. This looks amazing! It will be featured at this weeks Tasteful Tuesday Party. Come by and check it out... grab a featured button if you don't have one already. Party will be up at 8:30 pm
    http://www.nap-timecreations.com/2012/08/fresh-pesto-pasta-salad-and-tasteful.html

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  13. I just made them and put a bit of lemon rind in the crumble... SCRUMPTIOUS!!!

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  14. made these and yum !!!! very easy and flavorful,,, just like a pie will do this with peaches and can't wait for apples to try it with

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  15. The pictures look amazing and so delicious! I had my mom make these and they were so good! Great recipe:)

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  16. Has any one tried this with other fruit? Just wondering how it worked out.

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  17. I have a pan in the oven right now. Can't wait to try them!

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  18. am i able to substitute sour cream for yoghurt?

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  19. These were delicious! I subbed half AP for whole wheat flour, used frozen berries picked this summer, used a quarter cup cinnamon sugar mix (leftovers) and a splash of lemon juice in the filling. And baked it in the perfect portion brownie pan. I felt it needed about 30 extra minutes but all ovens are different.

    I'm feeling the need to blog about this!
    BrisCraftyShop.blogspot.com
    Xo
    Bri

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    Replies
    1. Did you still use the almond extract? I was thinking of substituting lemon juice for the almond? I LOVE lemon and blueberry!!

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  20. I made blackberry pie bars very similar to these and they are one of my favorite treats. There is definitely something special about the filling. I'll have to try them with blueberries!

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  22. I have just stumbled across your Blog, Must say the recipes look divine and can not wait to try some of them.

    Thank You for sharing them

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  23. Would frozen blueberries work too?

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  24. People who spam peoples blogs, just to create backlinks to thier own websites should be banned, the creator of this blog took time and effort to create this blog and share it with others, and you go spoil the comments with spam. Shame on you

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  25. hello!! would these taste ok if i made them about a week in advance of my event and kept them in the freezer in the meantime?

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  26. I made these with yogurt, lemon juice and frozen blueberries instead of sour cream, almond extract and fresh blueberries. Added the rind of one lemon in the crust and topping. Turned out great. May try to reduce the sugar a little next time. Thanks for the recipe.

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  27. Is there any good substitute for sour cream in this recipe?

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    1. I've never substituted anything for sour cream in this recipe but it looks like the comment above tried out yogurt and it worked out just fine.

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  28. Just popped these out of the oven...they're gorgeous! I did, however, have to add quite a bit of cooking time to get them to stiffen up (about 30 minutes?). Excited to try them! Thanks!

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  29. Could you do this in a muffin pan with liners?

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    1. I totally think that's an option! It'll just take a bit more prep time and I would be sure to watch the baking time since it will most likely need to be adjusted. I'd love to hear about it if you try this out!

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  30. Anyone try it eggless yet or use egg replacer instead? I am allergic to eggs.

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  31. Dumb question but I don't have a food processor. Would it work to use a blender?

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    1. Not a dumb question whatsoever! I guarantee many other people wonder the same thing.

      I've actually never used a blender but I assumed it would work just fine. Simply for the fact that blenders are more narrow, you might have to divide the batter up to make sure it all gets blended, but I assume the blender will have the same effect as a food processor. Happy baking!

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  32. It was REALLY yummy!!
    I made them in a cupcake form (thanks to soomeone always stealing my kitchenware ;) ) and added lemon zest to the filling for a little sour note! The only problem i had, was that the recipe printed above yielded way to little dough for the bottom AND top, so i had to adjust that...
    Otherwise - YUMMMY :)

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  33. I may be dense but for the filling..3/8 c flour? lol

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  34. I just whipped these up, and I can't wait to try them. I doubled the recipe, but my batter was much thinner than yours. I'm thinking it may be because I used frozen blueberries.?

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  35. It was still gooey at 50 minutes. Another half hour cooking time firmed up the inside. They were delicious with a great blueberry flavor. Greek yogurt worked out well instead of sour cream.

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  36. Very yummy! I will be making these again. I did find they need much longer to cook than recipe said.

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  37. Has anyone used strawberries instead of blueberries? Would that work?

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  38. Has anyone used strawberries instead of blueberries? Just wondering if that would work.

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  39. This is the perfect gourmet food recipe for me today! Happy Blueberry Pie Day!!

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  40. In the oven now.....smells divine!

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  41. Is it really 3/8 cup flour for the filling or is that a typo? Just seems like an odd measurement and I really want to make sure I make them right!

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  42. what can I use instead of sour cream?

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  43. I made these tonight. WOW...they are scrumdillemptious! Thank you for the recipe.

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  44. Thinkin of swapping the flour for almond meal? Anyone else done this?

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  45. Can these be frozen? Have to make something for an out of town brunch next weekend and these would be perfect.

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