Made with a buttery shortbread cookie base, a creamy, sweet blueberry filling, and a delicious crumb topping, these Blueberry Bars are a perfect treat.
Preheat the oven to 350 F. Grease an 8x8 baking dish or line it with parchment paper and set aside.
In a large mixing bowl or base of a food processor fitted with an s-blade, combine the flour, ¼ cup of sugar, and a dash of salt. Add the cubed butter to the flour mixture in the food processor and pulse until the mixture is crumbly, and the butter is distributed evenly. Alternatively use 2 forks or a pastry blender to mix the butter into the flour mixture. Reserve ½ cup of the mixture for later. With the remaining batter, press it evenly into the baking dish. Bake for 15 minutes.
While the crust is baking, mix together sour cream, remaining ¼ cup sugar, vanilla, and egg together in a large mixing bowl. Gently fold in the blueberries.
When the crust comes out of the oven, pour the blueberry batter over the crust and sprinkle the reserved ½ cup crust batter over the berry mixture evenly. Return to the oven and bake for 45-50 minutes or until pie bars are set and the crumble over top is slightly browned.
Allow the bars to cool for at least an hour before slicing. The bars are BEST if enjoyed after refrigerating for 12 hours before slicing and enjoying.
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Notes
Sour Cream Substitute: Plain Greek yogurt can be substituted for sour cream. Frozen Berries: If using FROZEN blueberries, do NOT thaw and increase the final time by 10 minutes. Leftovers: Store leftover bars in the refrigerator for up to 3 days.