Blueberry Custard Pie Bars
The perfect shortbread crust, creamy custard, and loaded with blueberries.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 35 minutes + time to bake and cool the shortbread crust.
- Yield: 12 to 15 bars 1x
- Category: Dessert Bar
- Cuisine: American
Ingredients
Scale
- 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, divided
- 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
Instructions
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.