Ingredients
Crust and Topping:
- 1 1/2 cups all purpose flour
- 3/4 cups sugar
- Pinch of salt
- 1 1/2 sticks chilled butter, cubed
Filling:
- 2 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 1/3 cup all purpose flour
- Pinch of salt
- 3 cups fresh blueberries
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350 degrees Fahrenheit. Grease a 7×11 glass baking dish thoroughly to prevent sticking.
- Make the Crust and Topping Mixture: In a large bowl, combine the all purpose flour, sugar, and a pinch of salt. Add the cubed chilled butter, and use an electric mixer to blend until the mixture becomes crumbly.
- Set Aside Topping and Bake Crust: Reserve 3/4 cup of the crumbly mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking dish to form the crust. Bake the crust for 15 minutes or until it turns golden brown. Remove from oven and set aside.
- Prepare the Filling: In a large bowl, whisk together the eggs until well combined. Add sugar, sour cream, flour, and a pinch of salt, mixing gently. Carefully fold in the fresh blueberries to maintain their shape.
- Assemble and Bake Bars: Spoon the blueberry filling evenly over the warm crust. Sprinkle the reserved crumb topping evenly over the filling layer. Return the baking dish to the oven and bake for 45 to 55 minutes, or until the topping is lightly browned and the filling is set.
- Cool and Serve: Remove the bars from the oven and allow them to cool in the baking dish for at least 1 hour before slicing into 12 bars and serving.
Notes
- Ensure the butter is chilled for a crumbly topping texture.
- Use fresh blueberries for the best flavor and texture.
- Allow bars to cool completely to let filling set for clean slicing.
- Can be stored in an airtight container in the refrigerator up to 3 days.
- For a dairy-free version, substitute sour cream with a non-dairy alternative.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
