July 15, 2010
berrypiebar

dad, this one's for you.
and mom, you'll want to have the vanilla ice cream on hand.

allow me to introduce the camp dessert of choice 2010 edition. 2009 was the summer of the cream cheese pound cake- this year, we're all about blueberry pie bars. so lemony. so summery. so blasted tempting. we love them hot, we love cold, we love them in the fridge two days old. we love them as an alternative for coffee cake in the morning. and we (i) love it as an idea for grant's birthday cake. and we think you'll love them too.

berry cobbler pie bars (with lemon sugar!)
introduced to me by heidi, and adapted from joy the baker

crust and topping
3 cups flour
1 1/2 cups raw sugar or coconut sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) chilled butter, cut into cubes
zest of two lemons

berry filling
4 large eggs
2 cups raw sugar or coconut sugar
1 cup sour cream
juice of 1 large or 2 small lemons
3/4 cup flour
pinch of salt
6 cups of fresh berries, or 2 (16 oz) pkgs frozen berries

* if using frozen berries, be sure to defrost and drain excess liquid. place frozen berries on a plate in the fridge overnight and they'll be ready for baking the next day.
* we used mini wild blueberries for this batch and they are a perfect fit. i love lemon with blueberries!

1. preheat oven to 350 degrees. grease a half-sheet baking pan (12 x 17) and set aside. if you use a 9 x 13, you'll just have thicker bars.
2. zest two lemons. measure out the sugar onto a clean work surface, then rub the zest into the sugar with the back of a spoon. this will create a lemon scented sugar. (so yummy!)
3. combine lemon sugar, flour, salt and butter in a mixer with the paddle attachment. beat the ingredients on medium speed until it looks dry and crumbly. reserve 1 1/2 cups of the crust mixture to use as the topping. press remaining mixture into the bottom of the pan.
4. bake crust for 12 to 15 min, or until golden brown. let cool for 10 min. while you make the filling.
5. for filling: whisk the eggs in a large bowl. add sugar, sour cream, lemon juice, flour, and salt. gently fold in berries. spoon the mixture evenly over the crust. you may have to distribute the berries evenly around.
6. sprinkle reserved crust mixture evenly over filling. bake for 45 to 55 min, or until top is lightly browned. serve warm, a la mode. or refrigerate for later, as they are incredible cold.


man alive. these are good.

12 comments:

Renee said...

hey, i think i have some frozen blueberries! i may just try this today! thanks for sharing..they look wonderful!

Nicole said...

yum! this looks like the perfect summer treat!

Cindy said...

Popping over from Mommy Holly!
This recipe looks delish and just what I needed...I have a big container of blueberries just waiting to be turned into something yummy!!
Thanks!!
Enjoy the day

Hannah said...

oh man... YUM!!!! :) i love lemon and berries TOO!!! yum yum yum yum yum yum

Misplaced Country Girl said...

I have the flatbread in the oven right this very second. I can't stop eating it! You can bet I'll be buying berries at the farmers market this weekend so I can whip this recipe up. You have the absolute best recipes ever!

erin elizabeth king said...

yumm! i feel like this would be my favorite dessert ever! thanks for the recipes. glad you're having a blast at camp ; )

Kelly said...

I made these on Monday night - they are fantastic!

summer said...

@ kelly.. so so happy you love them, kelly!

@ misplaced country girl.. i KNOW. isn't it just insane how good that flatbread is? all of us kitchen girls swoon and sigh over it. we are addicted. and hey, thank you so much for the sweet compliment on my recipes! i LOVE sharing the good ones with you guys!

Monday Through Friday: Food & Photography said...

I made these the same night I read your post! They were fantastic! I made them with fresh raspberries and now we can't stop having them for or with every meal! This is bad, as I need to fit into a wedding dress soon! Thanks for this recipe, I also shall keep this one forever!

marta said...

i'll have you know you (and this recipe) were in my thoughts as i was picking out a huge vat of blueberries and some darling small lemons today at the grocery store. i forgot sour cream but will just have to go back. i can't wait to give these a try. xo.

p.s. really six cups o' blueberries?! hmm. benji will be sad as he thinks each berry belongs to him. hee hee.

marta said...

p.s. just read your recipe again, i must say i love the little rhymes. you're a genius. i can so picture you whisking the eggs ala julia.

andrea said...

oh my god, this looks soooo yummy! I must make it one day :)

hello

hello

about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

old posts