So blueberries were on sale at the store this week, in those huge packs, and you just couldn’t resist? And of course you have no idea what to do with them! Well, you can make muffins, eat them by the hand full, or make them into a delicious pie.
Oh my gosh this recipe, this combination is just amazing, I could eat large amounts of this and not feel any remorse.
This picture really doesn’t do it justice, because it was already half eaten when I remembered to take this photo. (There are only 4 pieces left over after only 2 days.)
Blueberry pie bars!! Or just pie
- Crust and Topping
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/8 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, chilled
- Pie filling
- 2 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 3/8 cup flour
- 1/2 tsp almond extract
- 16 oz fresh blueberries
- To make the crust and topping, preheat the oven to 350 degrees. Grease a 8×8 inch baking pan.
- Combine the flour, sugar, and salt in the bowl of a food processor. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
- Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan.
- To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes, until top turns a golden brown.
- Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.
- Enjoy with ice cream, or by itself.