These Blueberry Crumb Bars are a perfect dessert to make with fresh or frozen blueberries. With a shortbread crust, creamy blueberry filling, and a buttery crumble, these Blueberry Pie Bars are irresistible.
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Blueberry Pie Bar Recipe:
1 1/2 cup whole white wheat flour or all purpose
1/2 cup sugar divided
dash of salt
1/2 cup unsalted butter cubed and cold
1/2 cup Sour Cream
1 tsp vanilla
1 egg slightly beaten
4 cups fresh blueberries washed and dried
INSTRUCTIONS
Preheat oven to 350. Grease an 8x8 baking dish or line with parchment paper and set aside.
In a large mixing bowl, combine flour, 1/4 cup sugar, and dash of salt. Mix in the butter with a paddle mixer, pastry blender, or 2 forks until crumbly, and butter is distributed evenly. Reserve 1/2 cup of the mixture for later. With the remaining batter, press it evenly in the glass baking dish. Bake for 15 minutes.
While crust is baking, mix together yogurt/sour cream, remaining 1/4 cup sugar, vanilla and egg together. Gently fold in the blueberries. When the crust comes out of the oven, pour the blueberry batter over the crust and sprinkle the reserved 1/2 cup crust batter over the berry mixture evenly. Return to the oven and bake for 45-50 minutes or until pie bars are set and crumble over top is slightly browned.
Allow to cool for at least an hour before slicing (I found the bars tasted even better the next day if you can wait that long!)
NOTES
Plain Greek yogurt can be substituted for sour cream.
If using FROZEN blueberries, do NOT thaw and increase baking time by 5 minute intervals.
Store leftover bars in refrigerator for up to 3 days.
