Ahh, blueberry season, I love you so! Blueberry muffins, blueberry pie, blueberries eaten straight out of the carton. Blueberries, you may just be my favorite berry.
And so it is no wonder that my life got that much better when I found this recipe for blueberry cobbler bars on the Joy The Baker website. She credits the recipe to The Pastry Queen, and whomever the Pastry Queen is, I want to come live in her castle, or at least work in her kitchen, because these were…oh, my my. First of all, they include a shortbread-type crust that is made with lemon sugar. Lemon sugar! Which is made by rubbing the zest of two lemons into a lot of sugar. Among other benefits, it makes your hands smell really, really good.
Now brace yourself, because the crust is made with three, count ‘em, three sticks of butter. At this point, it is best just to throw caution to the wind, promise yourself you aren’t going to eat the whole thing yourself, and hang on the for the ride.
That buttery, lemon-sugary crust bakes up into this…
..and then you start the truly mind-blowing part, which is the blueberry cobbler topping. Eggs, more sugar, sour cream, a little flour, some salt, and a whole lot of blueberries. Mix it all up and try not to start licking the bowl while it is still full.
Pour it over the lemon crust…
…and wait, you’re not done. You’ve saved a little of the crust batter, and at this point you drop it in little chunks on the top of the berry mixture. (You can see where this is going, right?)
Bake. Dance around the kitchen. Cool.
Warm, chewy, lemony, sugary, blueberry heaven. I’ve found my thrill…
Ingredients Directions Notes (You can also use 6 cups of fresh berries, or 1 (16-ounce) package frozen berries and 3 cups of fresh berries)
Blueberry Cobbler Bars, from Joy the Baker
(You can also use 6 cups of fresh berries, or 1 (16-ounce) package frozen berries and 3 cups of fresh berries)