Shortly after we got back from picking blueberries this summer I saw this recipe on Pinterest for Blueberry Cobbler Bars. Now, if you saw my post on Individual Blueberry Crisps you know I was definitely in need of some ideas on how to use up the blueberries and this was the perfect idea! I finally got around to trying during one of our hunting trips this fall.
These bars got rave reviews from our duck camp crew and my mom even made them the following week. I only made a slight change in the method since I was using frozen blueberries to keep the filling from becoming purple; otherwise they were perfect the way they started.
Here’s what you need:
Start by cutting together the butter into the crust mixture with a pastry cutter. This works best if the butter is nice and chilled when you start. It might take a while but have patience and pretty soon it will all come together in a coarsely crumbled mixture.
Reserve about a cup and a half of the crust mixture for the topping. Press the remaining crust mixture into 2 – 8×8 or 1 – 9×13 pan(s) lined with parchment and sprayed with cooking spray.
Bake at 350 degrees for about 12 minutes, you don’t need it to start browning yet because it’s going back in to bake with the filling. You just want this to start setting and become a nice solid crust. Here’s what it looked like when I took it out of the oven.
Cool the crust for about 15 minutes while you prepare the filling.
Whisk together a couple eggs. Then add in some sugar and brown sugar, sour cream, flour, a pinch of salt, and the butter and vanilla extracts. Whisk until it all comes together.
Pour the filling onto the crust, dividing evenly if you are using 2 pans like I did. Sprinkle with blueberries and gently press into the filling. If you are using frozen wild blueberries and mix them into the filling, they will start dying your filling a lovely shade of purpose.
Sprinkle the reserved crust mixture over the filling.
Bake for 35-45 minutes until golden around the edges and the center appears mostly set (it will firm up as it sits). If using frozen blueberries, like I did, it may take 5-10 minutes longer.
Cool for 1 hour. Now since you lined the pan with parchment it’s going to easy to remove from the pan and slice up. Just lift the parchment up to remove and then gently peel down the edges. Oh and those dark edges – they’re the best (right Dad?)!
Cut into bars and serve.
- Crust:
- 3 c flour
- 1-1/2 c sugar
- ¼ t salt
- 3 sticks butter, cut into pieces and chilled
- Filling:
- 4 eggs
- 1 c sugar
- 1 c brown sugar
- 1 c sour cream
- 12 T flour
- ¼ t salt
- ½ t butter extract
- 1 t vanilla
- 2 c fresh or frozen blueberries (not-thawed)
- Preheat the oven to 350 degrees. Line 2 – 8x8 baking pans of 1 – 9x13 pan with parchment paper and lightly spray with cooking spray.
- Mix together the flour, sugar, and salt. Cut the butter into the flour mixture until it resembles coarse crumbles. Set aside 1-1/2 c of the mixture.
- Press the remaining crust mixture into the bottom of the prepared pan(s) and bake for 10-12 minutes.
- Cool for 10-15 minutes.
- While the crust cools, make the topping. Whisk together the eggs in a medium bowl. Add remaining ingredients except the blueberries. Whisk until well combined.
- Pour the mixture on top of the crust.
- Sprinkle the blueberries on top of the filling mixture and lightly press into the mixture.
- Sprinkle the reserved crust mixture over the filling.
- Bake 35-45 minutes.
- Cool completely, about an hour. Use the parchment to lift the bars out of the pan.
- Cut and serve.
[…] Blueberry Cobbler Bars – These are perfect for a summer gathering in Northern Minnesota because you either have fresh blueberries or you are using up the last few from your freezer. […]