These blueberry pie bars are without a doubt one of the best homemade desserts that I’ve had in a while. I typically purchase the giant containers of blueberries from Costco and either freeze them for smoothies or use them in baking. I’m sure you could also easily substitute the blueberries with another fruit if you’re feeling creative. Just do me a favor and make them soon.
Blueberry Pie Bars
via life’s simple measures
crust & topping:
1.5 cups. all purpose flour
3/4 c. sugar
1/8 tsp. salt
3/4 c. unsalted butter, chilled
2 large eggs
1 c. sugar
1/2 c. sour cream (we subbed with greek yogurt)
3/8 c. all purpose flour
1/2 tsp. almond extract
16 oz. fresh blueberries
Heat oven to 350 F. Grease an 8×8 in. pan with non-stick spray and set aside.
To make the crust mix the flour, sugar and salt in a food processor. Cut the butter into 1/2 in. pieces and add to the flour mixture. Process until the butter is mixed in but the mixture still has a coarse texture.
Set aside 1.5 cups of the mixture you just made for the toping. Gently spread the remaining mixture into the bottom of the baking dish.
For the filling, whisk eggs in a large bowl, then combine the sugar, sour cream (or greek yogurt), flour and almond extract. Carefully fold in the blueberries. Spread the filling over the crust and sprinkle the reserved topping mixture evenly over the filling. Bake 45-55 minutes, until the top turns golden brown. Cool one hour before cutting and serving.