Blueberry Pie Bars
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 236.4
- Total Fat: 14.6 g
- Cholesterol: 54.4 mg
- Sodium: 12.1 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 1.1 g
- Protein: 2.5 g
View full nutritional breakdown of Blueberry Pie Bars calories by ingredient
Introduction
A recipe I found on Pinterest, that is delish!! Not exactly light, but no cream cheese! Could easily be lightened up with WW flour, splenda, light sour cream, and light butter. Original recipe posted here!http://lifessimplemeasures.blogspo
t.com/2012/07/blueberry-pie-bars.html A recipe I found on Pinterest, that is delish!! Not exactly light, but no cream cheese! Could easily be lightened up with WW flour, splenda, light sour cream, and light butter. Original recipe posted here!
http://lifessimplemeasures.blogspo
t.com/2012/07/blueberry-pie-bars.html
Number of Servings: 16
Ingredients
-
Crust and Topping:
1-1/2 c. all purpose flour
3/4 c. sugar
1/8 tsp. salt
3/4 c. unsalted butter, chilled
Filling:
2 large eggs
1 c. sugar
1/2 c. sour cream
3/8 c. all purpose flour
1/2 tsp. almond extract
16 oz. fresh blueberries
Tips
If you use frozen blueberries, skip the step where you gently fold the blueberries and the sour cream mixture together. Alternate layering the sour cream mixture and blueberries in the pan. Bake at the directed temperature for about 1 1/2 hours. Kick your broiler on the last couple of minutes to really crisp up the top!
Directions
Heat oven to 350°F. Grease an 8x8-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, 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. Cool 1 hour before cutting and serving or serve out of pan cobbler style.
Serving Size: 16 bars
Number of Servings: 16
Recipe submitted by SparkPeople user KD_503.
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, 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. Cool 1 hour before cutting and serving or serve out of pan cobbler style.
Serving Size: 16 bars
Number of Servings: 16
Recipe submitted by SparkPeople user KD_503.