I suppose these bars should have a better name. They’re luscious, creamy and dreamy from the silky custard topping, just bursting with blueberries, all the way down to the gorgeous shortbread crust.
These are the kind of bars that will cause you a bit of worry as you see them disappearing. The kind of worry that makes you want to squirrel one away to enjoy in private, later, because they’re going so fast.
Then, alone, in dark, while everyone else slumbers away, you’ll pick your luscious bar up with your fingers, ignoring any messiness, and indulge, savoring each sweet bite. The berries will pop open and spill their juice. And that juice will mingle with the custard and shortbread and stain your fingers. And you’ll close your eyes with a sigh.
By the way, I won’t tell if you want to lick your fingers after and I want to make it absolutely clear that I’m not admitting to anything, here. I’m just ‘sayin!
Stock up on your baking goods around holidays where they’re often on sale and freeze sales priced butter. Berries can be pricey when not on sale so watch for them to drop about 1/2 price on special, especially when they’re in season.
Blueberry Custard Pie Bars
- 1 recipe of Shortbread Crust, baked and cooled or another crust of your choice
- 3 eggs
- 1 1/4 cups sugar
- 3/4 cups sour cream
- 1/2 cup + 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- pinch salt
- zest of 1 lemon, finely grated (optional)
- 1 teaspoon vanilla extract
- 3 packages of blueberries (18 oz) fresh or frozen
- 2 tablespoons flour
Preheat oven to 350 degrees.
Beat eggs until combined, then add the sugar and beat until foamy. Add the sour cream, 1/2 cup flour, cornstarch and salt and beat until incorporated. Stir in vanilla and lemon zest.
Add blueberries to a bowl, sprinkle with the 2 tablespoons flour and toss to coat. Add the blueberries to a sieve and shake out excess flour. Fold into the egg/sugar mixture.
Pour over the top of the shortbread crust, using a spatula to smooth as necessary.
Place in oven and bake for about 30 – 35 minutes. Bars are done when the center is just set. Let cool to room temperature and then refrigerate.
from the kitchen of http://www.frugalhausfrau.com
Put your own spin on it:
- Lemon and blueberries go together so well, consider varying these bars by adding the very finely grated zest of a lemon to the custard mixture.
- For a bar that is a little less messy, save out about 1/2 to 3/4 of the shortbread crust. Refrigerate as the shortbread is baking and then crumble it over the top of the custard before the final bake.
You know I’ll be bringing this to our Throwback Thursday #34 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!