This easy recipe for blueberry cobbler bars has a sweet shortbread crust and a rich, flavorful blueberry filling. The perfect blueberry treat!
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 a recipe for blueberry cobbler bars on the Joy The Baker website. She credits her 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…
Crust and Topping
- 3 cups flour
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 1 1/2 cups chilled butter, cut into cubes
- Zest from two lemons
- 4 eggs
- 2 cups sugar
- 1 cup sour cream
- 3/4 cup all-purpose flour
- pinch of salt
- 6 cups fresh blueberries or two 16-ounce packages frozen blueberries, thawed and drained
Make the crust and topping
- Preheat the oven to 350 degrees. Grease a 9 x 13 inch baking pan with butter or cooking spray and set aside.
- Put the sugar into a pie plate and rub the lemon zest into the sugar with a a fork or the back of a spoon.
- Combine lemon sugar, flour, salt and butter in a bowl, and beat the ingredients on medium speed until the mixture looks dry and crumbly.
- Hold back 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into the bottom of the baking pan and bake the crust for 12 to 15 minutes until it is golden brown. Cool the crust while you make the filling.
Make the filling
- Whisk the eggs in a large bowl and add the sugar, sour cream, flour and salt. Gently stir in the berries and spoon the mixture evenly over the crust.
- Sprinkle the saved crust mixture evenly over the filling. Bake for 45 to 55 minutes until the top is lightly browned. Cool for at least 1 hour before slicing.