Sour Cream Blueberry Pie Bars
Made with fresh blueberries and a tasty crust that also serves a crisp crumb topping, this recipe is a super simple and delicious dessert!
Ingredients:
For the Crust
- 1 1⁄2 cups (210g) all purpose flour
- 1⁄2 cup (105g) granulated sugar
- 1⁄2 cup (110g) unsalted butter, cold and sliced
For the Pie
- 1 large egg (50g), room temperature
- 1⁄2 cup (120g) Belfonte sour cream, room temperature
- 1⁄4 cup (53g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Directions:
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Preheat the oven to 350 degrees Fahrenheit. Spray an 8×8 inch pan with cooking spray and line the pan with parchment paper to ensure the bars remove easily after baking.
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In the bowl of a food processor, combine flour, sugar, and cold butter together until the mixture begins to form clumps.
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Remove 2⁄3 cup of the mixture to use for the topping later. Press the remaining mixture into the pan to form the crust.
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Create the filling by combining your egg, sour cream, sugar, and vanilla together with a whisk in a medium bowl.
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Fold 1 cup of blueberries carefully into the mixture. Transfer the filling to the pan on top of the crust. Top the filling with the remaining 1 cup of blueberries.
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Add the 2⁄3 cup of the crumb mixture to top the blueberry filling.
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Bake the pie bars for 50 minutes-1 hour until the top looks light golden brown.
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After cooling, store the bars in the fridge until serving.