LEMON BLUEBERRY SOUR CREAM CRUMB BARS
#CHRISTMAS
Delicious crumb bars bursting with fresh blueberries and a hint of lemon!
This is my deary recipe for crumb bars. They bonk specified a uppercase shortbread like bag to them. But the crumb topping is perfect. It is the perfect crumb property and it rightful melts in your spokesperson. I definite to add sassy blueberries, and the sweetish sour toiletry takes these bars to a entire incompatible tasteful train. They were one of the champion treats that I had had!
INGREDIENTS
Crust:
- ½ c butter, melted and cooled to room temperature
- 1½ cup all purpose flour
- ½ c light brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp baking powder
- Filling:
- 2 cups fresh blueberries
- 2 teaspoons cornstarch
- ¾ cup sugar
- 1 Tablespoon lemon juice
- ¼ cup granulated sugar
- ½ c sour cream
- 1 egg
- 1 Tbsp all purpose flour
- ½ tsp vanilla extract
INSTRUCTIONS
- Preheat oven to 375 and prepare an 8×8 square pan by lining with parchment paper and spraying with cooking spray.
- Make the crust by whisking together in a medium bowl the flour, brown sugar, baking soda, baking powder and salt. Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
- Reserve ¾ cup of the crust and press the remaining into the bottom of your 8×8 prepared baking pan.
- Combine the fresh blueberries, sugar, cornstarch, and lemon juice in a small bowl until the combined and set aside.
- For the sour cream filling, mix together in a large bowl the sour cream, sugar, 1 Tbsp flour, egg, and vanilla. Pour over the crust in your 8×8 pan.
- Spoon the fresh blueberry mixture evenly over the sour cream.
- Sprinkle your reserved ¾ cup crust over the top and bake for 25-28 minutes or until golden brown. Cool completely and serve into squares. Store in the refrigerator up to 3 days.
