Blueberry Pie Bars
Walking through the Farmers Market during Blueberry Season, my mind is thinking about all of the delicious recipes I can make. This one does not disappoint. Delicious! Enjoy!
½ cup unsalted butter, melted
½ cup granulated sugar
¼ cup light brown sugar, packed
1 ½ cups all-purpose flour
Pinch of salt, optional and to taste
1 large egg
½ cup (heaping) plain vanilla Greek yogurt or sour cream
1/3 cup granulated sugar
2 tsp. vanilla extract
1 Tbsp. all-purpose flour
12 ounces blueberries (fresh or frozen)
1/3 cup granulated sugar (or ½ cup if berries are sour)
2 Tbsp. lemon juice
2 tsp. cornstarch
Crust & Crumble Topping
Preheat oven to 350° F. Line an 8-inch square pan with aluminum foil (will help with cleanup) and spray with cooking spray; set aside.
For the Crust & Crumble Topping
In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Add the sugars and whisk to combine.
Add the flour and optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed pieces.
Set a heaping ¾ cup crumble mixture aside.
Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
For the Filling
In a medium bowl, add egg, Greek yogurt, sugar, vanilla, and whisk to combine.
Add the flour and whisk to combine.
Evenly pour filling over the crust and jiggle pan to help distribute it, or smooth it with a spatula; set aside.
For the Blueberry Layer
In a separate medium mixing bowl, add all filling ingredients and toss to combine. If sugar hasn’t dissolved fully or still has crystals, the sugar will liquify while baking.
Evenly distribute the blueberry mixture over the filling.
Evenly sprinkle with the reserved heaping ¾ cup crust mixture. Before sprinkling, you can squeeze the mixture in your palm to produce bigger crumble pieces.
Bake for about 60 minutes, or until edges are bubbling quite vigorously and there is some bubbling in center. Crumble topping should appear set and very pale golden.
Place pan on a wire rack and allow bars to cool for at least 1 to 2 hours (better to cool overnight) before slicing and serving.
If you try to slice bars before they are completely cooled, they will be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.