LEMON BLUEBERRY SOUR CREAM CRUMB BARS

#CHRISTMAS
Delicious crumb bars bursting with fresh blueberries and a hint of lemon!


This is my deary recipe for crumb bars.  They bonk specified a uppercase shortbread like bag to them.  But the crumb topping is perfect.  It is the perfect crumb property and it rightful melts in your spokesperson.  I definite to add sassy blueberries, and the sweetish sour toiletry takes these bars to a entire incompatible tasteful train. They were one of the champion treats that I had had!

INGREDIENTS
Crust:
  • ½ c butter, melted and cooled to room temperature
  • 1½ cup all purpose flour
  • ½ c light brown sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp baking powder
  • Filling:
  • 2 cups fresh blueberries
  • 2 teaspoons cornstarch
  • ¾ cup sugar
  • 1 Tablespoon lemon juice
  • ¼ cup granulated sugar
  • ½ c sour cream
  • 1 egg
  • 1 Tbsp all purpose flour
  • ½ tsp vanilla extract

INSTRUCTIONS
  1. Preheat oven to 375 and prepare an 8×8 square pan by lining with parchment paper and spraying with cooking spray.
  2. Make the crust by whisking together in a medium bowl the flour, brown sugar, baking soda, baking powder and salt. Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
  3. Reserve ¾ cup of the crust and press the remaining into the bottom of your 8×8 prepared baking pan.
  4. Combine the fresh blueberries, sugar, cornstarch, and lemon juice in a small bowl until the combined and set aside.
  5. For the sour cream filling, mix together in a large bowl the sour cream, sugar, 1 Tbsp flour, egg, and vanilla. Pour over the crust in your 8×8 pan.
  6. Spoon the fresh blueberry mixture evenly over the sour cream.
  7. Sprinkle your reserved ¾ cup crust over the top and bake for 25-28 minutes or until golden brown. Cool completely and serve into squares. Store in the refrigerator up to 3 days.

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