I found several variations of this recipe on Pinterest (cause’ that’s where all the groovy recipes are). I eventually settled on Kleinworth & Co. version. Why?.. well they had the best picture of course so they must be the best, turns out I was right!
You can use fresh or frozen blueberries and I’ll just bet you could substitute Raspberries, Apples or Peaches…oh yum, Peaches sound perfect for next time!
Blueberry Pie Bars
Topping
1 1/2 cups all purpose flour
1/2 cup sugar
pinch salt
1 1/2 sticks cold butter (cubed)
Filling
2 eggs
1 cup sugar
1/3 cup all purpose flour
1/2 cup sour cream
pinch salt
3 cups fresh blueberries
Instructions
Grease 9×13 glass baking dish- set aside.
Preheat oven to 350 degrees.
Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.
Take 1 cup of mixture and set aside. (I really tried to forget this step so I’m giving you a visual)
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- Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.
- While crust is baking- whisk eggs in a large bowl.
- Add sugar, sour cream, flour and salt.
- Gently fold in blueberries. (if frozen, you may want to wait just until you are ready to pour into the crust so they don’t go all purple on ya)
- When crust is ready – remove from oven and add filling. Gently spooning over the top of the crust.
- Sprinkle with remaining crust mixture you had set aside.
- Bake 1 hour or until top is lightly browned.
- Cool a bit before serving to make easier to cut.
- Print and save this recipe…your going to be making it a lot!
Try the Pineapple variation of this recipe! Pineapple Bars
Maureen says
I have made the recipe for blueberry pie bars several times and my husband loves it. I do too but he loves to eat. I am now going to try them with raspberries. Can’t wait to see how they turn out. I love raspberries so the recipe should be good.
I’ll let you know. My next one will have to be peach.
Thank you for a great recipe.
Kathi & Rachel says
Well your husband would fit in here…we love to eat too! Give the raspberries a toss in tablespoon of flour, shaking off the excess if any. This might help them hold together. They are a tender fruit and I’m afraid they will get mushy! Sounds delicious though!
Sari La Rue says
Oh man. I am about to make this recipe for the THIRD time in a week: firstly I made the pineapple slice; two days later when that was gone I made one using half pineapple, half frozen peaches chopped up small, and substituting a little of the sour cream amount with vanilla coffee creamer (do you see that we were desperate, and had to improvise with what was on hand). Unable o face a world without that melt-in-your-mouth, buttery, crumbly crust and delicious fruity middle, and having gone a- grocerying yesterday, I am going to give my boyfriend’s request, blueberry, a try now. THANK YOU, Kathi!
Kathi @ LaughingSpatula.com says
Way to rock a recipe Sari! You are the kinda cook I love…improvise with a simple recipe for a 100 different ways. Thanks for your sweet note! Clink!
K. crofts says
regular sugar or brown sugar?
Kathi Kirk says
White sugar.
thanks!
Anne M. says
Hi!! I found these bars and couldn’t decide between blueberry and pineapple so I made them as a blueberry/pineapple combo and they’re amazing. I used 2 c. frozen blueberries and 1 cup of crushed pineapple…the perfect summer bar! Thanks for such a yummy recipe!
Kathi Kirk says
How clever! Pineapple and Blueberries just sound wonderful together…great idea!
Kathi
Holly Bowden says
Kathi, the frozen WILD blueberries at Safeway are fantastico! Try them. so sweet!
Kathi Kirk says
Hey Holly! No I didn’t know abou the frozen bluebs at Safeway being so good! I’ll give them a try. They sure don’t last long fresh…but I think all of Safeways produce is not so great….
Anonymous says
Yum! I have peaches in the freezer!
Holly