Bready or Not Original: Easy Blueberry Pie Bars

Posted by on Sep 18, 2019 in Blog, blondies, blueberry, Bready or Not, breakfast, cookies | 0 comments

These Easy Blueberry Pie Bars taste like blueberry cobbler in a tidier, more compact form. They are DELICIOUS.

Bready or Not Original: Easy Blueberry Pie Bars

Yeah, yeah, I share a lot of good recipes on here, but these are seriously amazing.

Bready or Not Original: Easy Blueberry Pie Bars

The recipe is pretty straightforward, too. Make the shortbread crust. Press it down. Bake. Mix up the middle ingredients, folding in the blueberries last. Sprinkle reserved crust on top. Bake. Enjoy.

Bready or Not Original: Easy Blueberry Pie Bars

I like that this recipe only requires a pint of blueberries, too. During the summer, I can often find a little 12 ounce clamshell container on sale for under a buck!

Bready or Not Original: Easy Blueberry Pie Bars

These bars keep well for as long as three days, maybe longer, in a sealed container in the fridge. They make for a great dessert, but they’d be great for breakfast, too.

Bready or Not Original: Easy Blueberry Pie Bars

 

Bready or Not Original: Easy Blueberry Pie Bars

A Bready or Not Original. These delicious treats taste like a blueberry cobbler in convenient bar form!
Course: Breakfast, Dessert, Snack
Keyword: bars, blueberries, pie
Author: Beth Cato

Ingredients

Crust

  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/8 teaspoon salt
  • 1 cup unsalted butter 2 sticks

Filling

  • 2 eggs room temperature
  • 1 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup sour cream or plain or vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 pint fresh blueberries 12 ounces

Instructions

  • Preheat oven at 350-degrees.Line a 9x13 pan with foil and apply nonstick spray.
  • Place flour, sugar, and salt in a large bowl. Add the butter, and use a knife and fork to chop it into crumbles. Measure out 1 cup of this crumb mixture; set aside.
  • Place the rest of the crust mix into the baking dish. Distribute evenly, then compress into a thin layer; a piece of wax paper and a heavy glass work well for this.
  • Bake for 15 minutes. In the meantime, make the filling.
  • Beat eggs, then add in the sugar, flour, salt, sour cream/yogurt, and vanilla. Gently fold in the blueberries.
  • Pour the filling over the prebaked crust. Spread out evenly. Sprinkle the reserved crust mixture over the top.
  • Bake 55 to 60 minutes, until top is golden brown and passes the toothpick test.
  • Cool at room temperature, then chill in fridge to set more firmly. Use foil to lift onto a cutting board to slice into bars. Store in sealed container in fridge with waxed paper or parchment paper between layers. Keeps for at least 3 days.
  • OM NOM NOM!

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