I haven’t blogged any recipe posts for such a long time! Pardon moi! I had lots of fresh blueberries (they are in season at the moment) so yesterday I decided to make this blueberry pie bars. It’s so easy and quick, with no mixer or rolling pin needed. If you know me well enough, I like cooking or baking with very minimalist effort 😜 That’s why when I found this recipe I was like jumping straight away to the kitchen! The bars are soft yet crisp and buttery shortbread style. They are good for lunch box or afternoon tea.
PS: I didn’t have Greek yoghurt so instead I used blueberry yoghurt.
PSS: Apologise for not so good picture. I have problem with food photography, need to learn a lot .
So, here’s the recipe just in case you would like to make it too.
Crust and Crumble Topping
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 cups all purpose flour
pinch of salt, optional and to taste
1 large egg
heaping 1/2 cup plain or vanilla Greek yoghurt or sour cream
2 tspn vanilla extract
1 tablespoon all purpose flour
2 cups blueberries (fresh or frozen)
1/3 cup granulated sugar
2 tablespoon lemon juice
2 teaspoon corn starch
- Preheat oven to 180C or 350F. Line an 8 inch square pan with aluminium foil and spray with cooking spray; set aside. Lining the pan will really help with clean up and is recommended.
- Crust and Crumble Topping – in a large microwave safe bowl melt the butter, about 1 minute on high power.
- Add the sugars, and whisk to combine.
- Add the flour, optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.
- Set a heaping 3/4 cup crumble mixture aside.
- Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard pack the mixture to create an even , smooth, flat crust; set aside.
- Filing – In a medium bowl add the egg, Greek yoghurt, vanilla and whisk to combine.
- Add the flour and whisk to combine.
- Even pour filling over the crust and jiggle pan to help distribute it or smooth it with a spatula; set aside.
- Blueberry Layer – In a separate medium mixing bowl, add all filling ingredients and toss to combine. If sugar hasn’t dissolved fully or still has crystals, that’s okay because it liquifies while baking.
- Evenly distribute blueberry mixture over the filling.
- Evenly sprinkle with the reserved heaping 3/4 cup crust mixture.
- Bake for about 45 minutes or until edges are bubbling quite vigorously and there’s some bubbling in the center. Crumble topping should appear set and very pale golden. If you use fresh berries, baking time will be reduced slightly. Place pan on a wire rack and allow bars to cool for at least 1 or 2 hours before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart. Bars will keep in air tight container at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.
Original recipe is from averiecooks.com
Happy baking, people!