How To Make Lemon Blueberry Sour Cream Crumb Bars
These crumb bars are loaded with juicy blueberries and brightened up with pops of lemon flavor for the ultimate summer goodie.
Serves:
Ingredients
For Crust:
- ½cupbutter,melted and cooled to room temperature
- ½cuplight brown sugar
- 1½cupall purpose flour
- ½tspbaking soda
- ½tspbaking powder
- ¼tspsalt
For Filling:
- 2cupsfresh blueberries
- ¾cupsugar
- 2tspcornstarch
- 1tbsplemon juice
- ½cupsour cream
- ¼cupgranulated sugar
- 1tbspall purpose flour
- 1egg
- ½tspvanilla extract
Instructions
-
Preheat oven to 375 degrees F and prepare an 8×8-inch square pan by lining with parchment paper and spraying with cooking spray.
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Make the crust by whisking together in a medium bowl the flour, brown sugar, baking soda, baking powder and salt. Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
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Reserve ¾ cup of the crust and press the remaining into the bottom of the prepared baking pan.
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Combine the fresh blueberries, sugar, cornstarch, and lemon juice in a small bowl until the combined and set aside.
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For the sour cream filling, mix together in a large bowl the sour cream, sugar, 1 tablespoon flour, egg, and vanilla. Pour over the crust in the pan.
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Spoon the fresh blueberry mixture evenly over the sour cream.
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Sprinkle the reserved crust over the top and bake for 25 to 28 minutes or until golden brown.
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Cool completely and serve into squares. Store in the refrigerator up to 3 days.
Nutrition
- Calories: 382.16kcal
- Fat: 15.22g
- Saturated Fat: 9.16g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.95g
- Polyunsaturated Fat: 0.81g
- Carbohydrates: 59.18g
- Fiber: 1.56g
- Sugar: 38.02g
- Protein: 3.91g
- Cholesterol: 57.97mg
- Sodium: 193.72mg
- Calcium: 57.25mg
- Potassium: 100.66mg
- Iron: 1.47mg
- Vitamin A: 132.05µg
- Vitamin C: 4.46mg
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