Sour Cream Blueberry Pie Bars Recipe

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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 this Sour Cream Blueberry Pie Bars recipe. 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 sour cream! 


Thankfully, this recipe is really adaptable – we’ve made it with Low Fat and Fat-free sour cream with still delicious results – and a bit of a calorie and fat savings over the full-fat versions.  (Heck, we’ve even substituted vanilla yogurt!)


Here’s the recipe…

Sour Cream Blueberry Pie Bars Recipe

(Makes 16 squares)

Ingredients:

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)

Filling:

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

Directions:

1. Pre-heat oven to 350F. Grease an 8×8 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!

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Sour Cream Blueberry Pie Bars

Yield: 16 squares

If you're looking for a crowd-pleasing recipe to share at a BBQ or potluck this summer - stop looking! You've found it!

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Ingredients

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

Instructions

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!

Nutrition Information:

Yield: 16 Serving Size: 1/16
Amount Per Serving: Calories: 249Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 30mgCarbohydrates: 36gFiber: 1gSugar: 24gProtein: 3g

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