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!
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
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.
In the bowl of a food processor, combine flour, sugar, and cold butter together until the mixture begins to form clumps.
Remove 2⁄3 cup of the mixture to use for the topping later. Press the remaining mixture into the pan to form the crust.
Create the filling by combining your egg, sour cream, sugar, and vanilla together with a whisk in a medium bowl.
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.
Add the 2⁄3 cup of the crumb mixture to top the blueberry filling.
Bake the pie bars for 50 minutes-1 hour until the top looks light golden brown.
After cooling, store the bars in the fridge until serving.