Is there anything more thrilling than berry season for those of us who love to cook and bake? The holidays may run a close second, but around here we get excited when plants start blooming and our gardens start producing fresh, home-grown veggies and fruit.
This year, there seems to be more berries than usual. Blackberries, strawberries and now blueberries. We’ve made our share of cobblers, buckles and pies, but wanted to switch things up a bit using a flat of blueberries we received from a local orchard. Although not a fancy and complicated recipe, we put our spin on Blueberry Pie Bars with the addition of apple pie spice, dark brown sugar and plenty of buttery topping. Our recipe inspiration called for a glaze, but this baker felt like it took away from the deliciousness of the fresh blueberries.
The great thing about these cookie-like bars is that the recipe works great for cherries (just pit and half them first), raspberries and even blackberries. It can also be served as a dessert with ice cream or fresh whipped cream, or as an on-the-go breakfast bar. Give it a try and let us know what you think!
BLUEBERRY PIE BARS
Crust and Topping:
1 1/2 cups all-purpose flour
3/4 cups dark brown sugar
pinch of salt
1 1/2 sticks (3/4 cups) salted butter, chilled and cubed
2 large eggs
1 cup granulated sugar
1/2 cup sour cream
1/3 cup all-purpose flour
1 teaspoon apple pie spice
pinch of salt
3 cups fresh or frozen blueberries
Preheat oven to 350 degrees. Lightly grease 9-inch springform pan or square baking dish. Set aside.
For crust and topping:
In a large bowl, stir together flour, brown sugar, and salt. Cut in cubed butter until mixture resembles coarse crumbs. Set aside 3/4 cup of the mixture to use for topping. Press remaining crumb mixture into the bottom of prepared baking dish. Bake for 15 minutes. Remove from oven and set aside while you prepare the filling.
In a large bowl, beat together eggs, sugar, sour cream, flour, apple pie spice and salt until well-combined. Fold in blueberries and pour mixture over the baked crust. Sprinkle reserved topping over the filling. Bake for 45-50 minutes or until center is set and top is lightly browned. Cool completely before serving. Serve with fresh whipped cream and berries or ice cream. ENJOY!