Sour Cream Blueberry Pie Bar Recipe

by Robin

If you're looking for a crowd-pleasing recipe to share at a BBQ or potluck this summer - stop looking!  You've found it!  We've got you covered with these Sour Cream Blueberry Pie Bars.  They are sweet with a bit of tang and, c'mon -  look at them - they are so pretty!

This recipe is my twelve-year-old daughter's favourite thing to bake.  It's simple and delicious - so really - everything you're looking for in baking.  I'm always trying to aim folks towards recipes like this - that include a generous portion of fruit.  If you're going to eat something delicious, why not get some nutrients in there too?  Blueberries are packed with vitamins and phytochemicals!

But that's not to say there's no decadence to these bars.  This time, we treated ourselves by including Gay Lea’s Gold Premium Sour Cream.  Oh, my - this sour cream is unique!  It's rich and silky- truly decadent. (It's only available in Ontario, so sadly, many of our readers will need to substitute something else.)

Thankfully, this recipe is really adaptable - so don't you non-Ontarians need not worry - we've made it with Gay Lea's Low Fat AND Fat-Free sour creams with still delicious results - and a bit of a calorie and fat savings over the Gold Premium.  (Heck, we've even substituted vanilla yogurt!)

Here's the recipe...

Sour Cream Blueberry Pie Bars
(Makes 16 squares)


Crust and Topping:
1 1/2 cup all-purpose flour
3/4 cup sugar
1/8 tsp. salt
3/4 cup unsalted butter, chilled (we've substituted non-hydrogenated margarine with good results too)

2 large eggs
1 cup sugar
1/2 cup Gay Lea sour cream
3/8 cup all-purpose flour
1/2 tsp. almond extract
2 cups blueberries (fresh or frozen)


1. Pre-heat oven to 350F.  Grease an 8x8 inch pan with non-stick cooking spray.  Set aside.

2. For the crust, combine the flour, sugar, and salt.  But the butter into 1/2 inch pieces and add to flour mixture.  Mix until the butter is evenly distributed, but the mixture is still crumbly.

3. Reserve 1.5 cups of the mixture for the topping.  Set aside. Press the remaining mixture into the bottom of the prepared pan.

4. For the filling, whisk eggs in a large bowl.  Then add the sugar, sour cream, flour and almond extract.  Gently fold in blueberries.  Spoon the mixture over the crust and sprinkle the reserved topping mixture evenly over the filling.

5.  Bake 45 to 55 minutes, or until the top turns golden brown.  Cool 1 hour before cutting and serving.

6. Enjoy!

“Disclosure: We are part of the Gay Lea Ambassador Campaign and we receive special perks as part of our affiliation with this group. The opinions on this blog are our own.”


  1. Look yummy! It looks so soft and tasty! Thanks for the recipe!

  2. OMG looks SO good! I’m making these today

  3. The cake make me hungry now. Beautiful cake. The cake surface very nice, soft texture, delicious. Thank for share

  4. This cake looks so good, delicious, soft and I cant wait to try it out. But i think it is maybe more yummy if i serve it in refrigerator. Thank you for sharing this amazing recipe.


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