The blueberries at my local market are dirt cheap. I feel like a hoarder because I remember salivating over these berries in the middle of January and they were like $42/pint. (Kidding. Sort of.) And now they’re $1.20/pint and I. Can’t. Stop. Buying. Them.
My hubby suggested I make a blueberry pie with my refrigerator full of berries. But I don’t like blueberry pie because the ratio of crust to berry is off. Too many squishy berries. Not enough sugar-coated crust.
So I fiddled with it and made the pie into a bar that has all the right ratios. If you’ve got blueberries on the brain (or a summer potluck to go to), these are your new best friend.
Looking for more Sweets and Eats for the Whole Family? Find Lindsay at Sugar Mama.
Blueberry Pie Bars
Crust and Topping:
1-1/2 cups all purpose flour
3/4 cup sugar
1/8 teaspoon salt
3/4 cup unsalted butter, chilled
Blueberry Filling:
2 large eggs
1 cup sugar
1/2 cup plain greek yogurt
1/4 cup plus 2 tablespoons all purpose flour
1/2 teaspoon almond extract
1 lb. fresh blueberries
Heat oven to 350°F. Grease an 8×8-inch pan with non stick cooking spray; set aside.
For the crust, combine the flour, sugar, and salt in a food processor. Cut the butter into 1/2-inch pieces and add to flour 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; set aside. Press the remaining mixture into the bottom of the prepared pan.
For the filling, whisk eggs in a large bowl, then add the sugar, greek yogurt, 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 50 to 60 minutes or until top turns golden brown and center is set when you jiggle the pan. Cool completely. Chill before serving for easier cutting.
Makes 12 bars.
