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Delicious crumb bars bursting with fresh blueberries and a hint of lemon!
Moving is such a hard thing to do. Me and the hubby have been going non stop for two weeks. Luckily I have been pulling the, “I can’t lift anything” card or I wouldn’t have survived. We have gotten pretty settled into the new place and absolutely love it. And today we celebrated our anniversary. It started in the morning with getting my tire replaced that had a nail in it. Life huh? But then it was so nice to take a break and get a relaxing massage and go out to a nice French Restaurant. It was fun to hear my hubby speak french and tell me stories of his mission in France while we were there. It was great to have a break for a while and enjoy the day with him.
But anyway. Enough about my life. Lets talk about how bomb diggity these bars turned out! This is my favorite recipe for crumb bars. They have such a great shortbread like base to them. But the crumb topping is perfect. It is the perfect crumb consistency and it just melts in your mouth. I decided to add fresh blueberries, and the sweet sour cream takes these bars to a whole different delicious level. These almost didn’t make it to the photoshoot, I was eating them like a starving pregnant woman! They were one of the best treats that I had had!
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Lemon Blueberry Sour Cream Crumb Bars
Ingredients
Crust:
- 1 ½ cups all-purpose flour
- ½ cup light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, melted and cooled to room temperature
Filling:
- 2 cups fresh blueberries
- ¾ cup granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
- ½ cup sour cream
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 egg
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees Fahrenheit and prepare an 8×8 inch square pan by lining it with parchment paper and spraying it with cooking spray.
- Make the crust by whisking together the 1 ½ cups all-purpose flour, ½ cup light brown sugar, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Add in the ½ cup butter, The dough will be crumbly so make sure all the butter is incorporated.
- Reserve 3/4 cup of the crust and press the remaining crust into the bottom of the prepared baking pan.
- Mix the 2 cups fresh blueberries, ¾ cup granulated sugar, 2 teaspoons cornstarch, and 1 tablespoon lemon juice in a small bowl until combined and set aside.
- For the sour cream filling, mix together in a large bowl the ½ cup sour cream, ¼ cup granulated sugar, 1 tablespoon all-purpose flour, 1 egg, and ½ teaspoon vanilla extract. Pour the filling over the crust in the pan
- Spoon the fresh blueberry mixture evenly over the sour cream.
- Sprinkle the reserved ¾ cup crust over the top and bake for 25-28 minutes or until golden brown. Cool completely before cutting and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
