01 July 2011

Blueberry Pie Bars and Other Fun Potluck Recipes

A couple of weeks ago, I went to my little slice of Savannah heaven, Back in the Day Bakery, and had what I think might have been the most delicious dessert I've ever had from there (for serious!), a blueberry pie bar.  I ate it TWO WEEKS AGO and I've been thinking about it ever since.  And then I was all, "Oh, shoot.  I totally have this recipe," when I remembered that I'd attended Cheryl's baking class back in the fall.  (I actually made them with blackberries way back when, which was also out of control with deliciousness.)  Then blueberries were on sale at Publix, and it was basically like the universe was telling me that if I didn't make them, bad things would happen.

Oh, fine, universe, twist my arm.

I even messed these up (butter too soft, forgot to let the bottom crust cool after par-baking, overcooked one corner) and they're still amazing.  And, they look very Americana to me.  For some reason, ever since I started making them, I haven't been able to get that "America, F*%$ Yeah!" song out of my head.  (Don't click on that, Grandma.  You'll be offended and then mad at me.  xoxo.  But do make these bars to share with your new neighbors.)

I think these bars would be a great thing to take to a picnic or potluck this weekend, plus they're super easy to make.  And here are some links (minus pictures because that'll take me like 2 hours to do for some reason--"There's  no time!  There's never any time!"  Actually, I've got plenty of time, I just don't feel like it.)

Blueberry Pie Bars (or cherry, or peach, or blackberry, or whatever fruit you'd like), from Cheryl the Baking Goddess

For the crust and topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
3 sticks unsalted butter cut into cubes (room temperature)

For the fruit filling
4 large eggs at room temperature
2 cups sugar
1 cup sour cream at room temperature
3/4 cup all-purpose flour
pinch of salt
2 16-ounce packages frozen blueberries (or whatever fruit you choose), defrosted and drained

1. Preheat oven to 350.

2. Line a 9 x 13 inch baking pan with parchment (or spray with Pam).  In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt.  Turn mixer on low until completely mixed.  Add cubed butter a little at a time until mixture looks dry and crumbly.  Set aside 1 1/2 cups and reserve for crumb topping.  Press the rest of the mixture into the lined pan.  Par-bake the crust for 12-15 minutes until lightly golden.  Let cool at least 10 minutes.

3. To make the filling, whisk together flour, sugar, and salt in a large bowl.  Add eggs and sour cream until combined (be gentle!).  Gently fold in the blueberries.  Spoon the filling over the crust.  Sprinkle reserved crumb topping evenly on top of the filling.

4. Bake for 45-55 minutes until the top is golden brown and bubbly.  Cool at least an hour to cut into bars, or scoop out warm and serve with ice cream.

Other Fun Recipes for a Potluck

Pork Rub (also very good on chicken)
Blueberry Cheesecake Ice Cream (only if you're going somewhere with a freezer)
Thomas Jefferson's Vanilla Ice Cream (OMG, you should totally make the blueberry pie bars and serve them with this!  Or I should!)

How do you plan to celebrate America's birthday?


  1. I refuse to do math on a holiday weekend. The recipe calls for 32 oz. frozen blueberries, but it looks like you used 3 pints of fresh, what gives? Are you trying to set me up to fail?

    sheesh, I'd better have a G&T while I make these.

  2. Def. I only used two of the pints. One is still in the refrigerator. Oh man, I'm so sorry I almost made you do math on a holiday!

    Happy baking!

    Also, it's a holiday, so you should have that gin. Gin is delicious.

  3. Sweet! I only bought two! No limes, so vodka it is. But it's blueberry vodka, so really, a theme.

    Ok, while I go bake, you think about making these...



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