Ingredients

Crust & Topping

• 1 stick butter, cold and cubed

• ¾ cup sugar

• 1 ½ cups flour

• ½ teaspoon cinnamon

Filling

• 1 egg

• ½ cup sour cream, heaping

• ½ cup sugar

• ⅓ cup flour

• 1 tablespoon cornstarch

• 2 teaspoons vanilla extract

• ½ teaspoon cinnamon

• 2 cups frozen blueberries

Steps

1. Preheat the oven to 350 degrees Fahrenheit

2. Line an 8 inch by 8 inch baking dish with some parchment paper so it overhangs and grease the parchment paper

3. Combine ¾ cup of sugar, 1 ½ cups of flour, and ½ teaspoon of cinnamon in a bowl

4. Cut in 1 stick of cold, cubed butter until the mixture resembles coarse crumbs

5. Reserve about ¾ of a cup of the crumb mixture for the topping at the end

6. Place the remaining butter mixture in the prepared baking dish and press the crust down until it is even and covers the entire pan

7. Bake the crust for 10 minutes in the oven set at 350 degrees Fahrenheit, then remove and allow to cool completely

8. In a separate bowl, combine 1 egg, a heaping ½ cup of sour cream, ½ cup of sugar, ⅓ cup of flour, 1 tablespoon of cornstarch, 2 teaspoons of vanilla extra, and ½ teaspoon of cinnamon

9. Whisk until smooth and combined

10. After everything has been combined, add in the 2 cups of frozen blueberries and gently fold together

11. Transfer the blueberry filling to the cooled, prebaked crust and spread smooth until the entire crust is covered

12. Take the reserved crumb mixture and sprinkle it over the top of the blueberry filling, squeezing the mixture in your hands to form large lumps

13. Bake for 45 minutes to 1 hour at 350 degrees Fahrenheit, or until edges are bubbling quite vigorously and there’s some bubbling in the center. Crumble topping should appear set and very pale golden

14. Remove the blueberry pie bars from the oven and allow to cool completely before cutting and serving

Click here for printer friendly version