“In spite of her desire for a contained universe, her life felt scattered and full of many small moments without great purpose. Although this was only what she thought, it’s what is most untrustworthy about our natures and self-worth – our own realities always differ from the way that we are seen by others...”
― Michael Ondaatje, Divisadero
You might recognize these lovely looking treats from when the first lit up my instagram about 4 weeks ago, but the truth is that these blueberry pie bars have actually been kept under wraps for quite some time now…
Procrastination can certainly be a horrible thing, but rest assured; the recipe is here to stay…
Batches of blueberries and heaps of crumble are about to gather and grace your screens with some big time deliciousness.
I present to you, the most fabulous “square pie” ever! (Well, rectangle…)
They are utterly amazing:
Just look at that clean cut cross section…Just look at it! It is perfection of the most high. Slicing through these was an utterly therapeutic experience, since they have such an amazingly moist, yet firm texture filled with tart, creamy fruitiness. The sour cream makes these bars extremely refreshing, and their yogurt like taste compliments a big cup of breakfast tea too…
These beautiful blueberry pies bars took just under an hour to cook through and twice that to cut them. The wait was so worth it…I think I’m really starting to get over my *continuously peeking into the oven* addiction – baking time keeps getting faster! (To the delight of my inability to be patient).
A few days later when I took these into work, morning munch was 100% sorted (and highly rated!)…
And although I really enjoyed them with a dollop of thick Greek yogurt + some cinnamon for breakfast (with some milky tea on the side, per standard), my brother still insists that a double/triple portion with a jug of hot, thick custard for dessert = the best way to enjoy them…Each to their own. These babies went down so well.
The aftermath of these bars is nowhere near as adventurous. Since these squares have disappeared from the fridge, my new bad habit has resorted to being mixing cereal with chocolate chunks for a snack… We all miss these bars!
- 2 large eggs/3 small
- 3/4 cup sugar
- 1/2 cup sour cream/thick Greek yogurt.
- ¼ C flour
- pinch salt
- ½ tsp almond extract
- 1/2 tsp vanilla
- ~3.5 cups fresh blueberries
- 1 1/2 cups flour
- 3/4 cup sugar
- pinch salt
- ¾ c unsalted butter, chilled + Cubed.
- Heat oven to 350°F. Grease/line an 8×8-inch pan.
- For the crust: combine the flour, sugar, and salt in a food processor. Cut the butter into 1/2-inch pieces and add it to this mixture. Process until the butter is evenly distributed but the mixture is still crumbly (about 30 to 60 seconds).
- Reserve 1-1/2 cups of the mixture for the topping; and set it aside. Press the remaining mixture into the bottom of the prepared pan.
- For the filling, whisk the eggs in a large bowl, and then add the sugar, sour cream, flour, and almond extract. Gently fold in blueberries. Spoon the filling over the crust and sprinkle the reserved topping mixture evenly over the filling.
- Bake 45 to 55 minutes or until top turns golden brown. Wait for 1 hour before cutting and serving or serve out of pan cobbler style.
- Yield: 16 bars
Until next time…
Have a great week!
“In geometry, whenever we had to find the area of a circle, pi * radius squared, I would get really hungry for pie. Square pie.”
― Dan Florence, Zombies Love Pizza