These Blueberry Crumb Pie Bars evoke some serious nostalgia for me, tracing back to my roots in the small agricultural community where I grew up. Every summer after school let out, my mom would take me to a farm down the road where you could pick your own blueberries. After plucking several cartons full of perfectly plump little berries from the bushes, we would return home to make blueberry pie and, if we were lucky, we’d get to have a second slice before my dad polished it off.
These sweet little bars capture the bright, juicy flavor of blueberry pie with the bonus of buttery shortbread for both the base and the dense crumb topping. Add in a creamy, custard-like layer of vanilla infused sour cream and eggs for extra moisture and you will be in blueberry bar bliss.
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PinDescription
A mouthwatering treat featuring fresh, juicy blueberries sandwiched between a buttery shortbread crust and crumble topping.
Ingredients
Crust
- 1 cup unsalted butter (two sticks)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 cups all-purpose flour
- 1/8 teaspoon salt
Filling
- 2 eggs
- 1 cup sour cream or plain greek yogurt
- 2/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
Blueberry Layer
- 4 cups fresh blueberries (twenty four ounces)
- 2/3 cup granulated sugar
- 4 tablespoons fresh lemon juice (juice from one large lemon)
- 4 teaspoons cornstarch
Instructions
- Preheat oven to 350 degrees. For the ease of removal and cleanup, line a 9″ x 13″ baking pan with aluminum foil and then spritz with non-stick cooking spray.
- For the shortbread crust and crumble, melt the butter in a large microwave safe bowl for about 1 minute or melt butter in a large pot on the stove and remove from heat.
- Mix in sugars, stirring well to combine.
- Add in flour and salt and mix well. The mixture will be dry and crumbly.
- Scoop out 1-1/2 cups of the mix and set aside to use for the crumble later.
- Pour the remaining shortbread mixture into the prepared pan and press down firmly with your hands or a spatula to create a even, flat crust on the bottom of the pan. Set aside.
- For the filling, whisk together eggs, sour cream, sugar, and vanilla in a medium bowl.
- Add flour and mix well.
- Pour filling evenly over the crust and smooth lightly with a spatula. Set aside.
- For the blueberry layer, combine blueberries, sugar, lemon juice, and cornstarch in a medium bowl and toss to combine.
- Distribute blueberry mix evenly over the filling layer in the pan.
- Sprinkle reserved shortbread crumble evenly over the blueberries, using your hands to squeeze the crumble to form some larger clumps.
- Bake for about 70 minutes or until bubbling and the crumb topping is a light golden color.
- Allow bars to cool on a wire rack for several hours up to overnight to allow for easier slicing and serving.
Notes
Store bars in an airtight container at room temperature or in the refrigerator for up to a week.
Keywords: blueberry crumb pie bars
