These sour cream blueberry pie bars are a cross between a custard blueberry pie and shortbread blueberry bar for one delicious treat.
blueberry bars, blueberry pie bars
AuthorA Mind Full Mom
1 1/2cupwhole white wheat flouror all purpose
dash of salt
1/2cupunsalted buttercubed and cold
4cupsfresh blueberrieswashed and dried
Preheat oven to 350. Grease an 8x8 baking dish or line with parchment paper and set aside.
In a large mixing bowl, combine flour, 1/4 cup sugar, and dash of salt. Mix in the butter with a paddle mixer, pastry blender, or 2 forks until crumbly, and butter is distributed evenly. Reserve 1/2 cup of the mixture for later. With the remaining batter, press it evenly in the glass baking dish. Bake for 15 minutes.
While crust is baking, mix together yogurt/sour cream, remaining 1/4 cup sugar, vanilla and egg together. Gently fold in the blueberries. When the crust comes out of the oven, pour the blueberry batter over the crust and sprinkle the reserved 1/2 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 crumble over top is slightly browned.
Allow to cool for at least an hour before slicing (I found the bars tasted even better the next day if you can wait that long!)
Plain Greek yogurt can be substituted for sour cream.
If using FROZEN blueberries, do NOT thaw and increase baking time by 5 minute intervals.
Store leftover bars in refrigerator for up to 3 days.
Blueberry Pie Bars
Amount Per Serving
Calories 152Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 4g20%
Total Carbohydrates 19g6%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.