October is here, fall has officially begun, the weather is getting colder by the day, the trees are finally changing color, and I even pulled out my winter jacket to go to the farmers market yesterday morning! Fall recipes are everywhere, and pumpkin is the main topic on seemingly every food blog. Before I jump on the band wagon with some more fall-ish recipes, I have one more more summery bar that I just had to share. I saw these blueberry cobbler bars a few months ago, and knew I had to get them made while blueberries were still around. A sweet, buttery crust covered in a sour cream custard and tons of fresh blueberries, finished off with more buttery crumbles. It's a quick and easy recipe, full of freshness and reminiscent of summer. If you have any summer blueberries floating around your freezer that just want to be used, this is the perfect opportunity.
With the butter crust and topping, and sour cream in the custard filling, these bars are quite rich so you don't need to cut them very big at all. But cut into cute little bite size squares these bars are a fun and delicious snack to bring you back to those mid July days full of fresh berries and fresh flavors.
Blueberry Cobbler Bars
From Tidy Mom
Crust & Topping
Crust & Topping
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/8 tsp salt
- 3/4 cup (1 1/2 sticks) butter, chilled
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 6 tbsp all-purpose flour
- pinch of salt
- 1/2 tsp vanilla extract
- 8-oz fresh blueberries, rinsed and drained
Preheat the oven to 350 degrees. Line a 9×9 or 8x8 inch baking pan with parchment & give a light spritz with cooking spray. Set aside.
Combine the flour, sugar, and salt in a medium bowl. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Using a fork for pastry cutter, cut the butter in until mixture resembles coarse crumbs.
Remove 3/4 cup of the mixture to use as the topping & set aside. Press the remaining mixture into the bottom of prepared pan, and bake for 10-12 minutes. Cool for 10-15 minutes.
Whisk the eggs in another medium bowl. Add the granulated and brown sugar, sour cream, flour, salt, and vanilla extracts. Whisk well. Gently fold in the berries and pour the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling. Bake 45-55 minutes. Cool for at least 1 hour before cutting & serving