Lemon Blueberry Sour Cream Crumb Bars Recipe

Delicious Blueberry Sour Cream Crumb Bars!

These lemon blueberry sour cream crumb bars are so good! The filling tastes like a light cheesecake with blueberries, which is awesome. But the best part, in my opinion, is the delicious crust. I am a crust-lover, for sure, and I definitely approve of this crust and plan to use it in the future with other yummy fillings too, like this homemade canned apple pie filling.

Mmm. Just looking at this photo is making me want to make these bars again right away. At the rate I’ve been using up blueberries this summer, maybe I need to plant a blueberry bush too!

Initial Preparation

Lining the baking dish with parchment paper makes it super easy to remove the finished bars from the pan, which makes them easier to cut into bars, which means you can start eating them a bit sooner. 😉

Reserve about 3/4 cup of the crumbly crust dough, then press the rest of the dough into the bottom of the prepared pan. I love that these measuring cups have a 2/3- and a 3/4-cup, along with the usual measurements, of course. Very convenient!

Getting it Ready for the Oven

Pour the easy sour cream mixture over the crust and you’re ready to top it off with the sugar-coated blueberries and remaining crust crumbles. That’s right, the blueberries are coated in sugar and fresh lemon juice. Genius.

Almost Done

There it is, all ready for the oven. Bake your lemon blueberry crumb bars until golden brown and not too jiggly in the center, then try to let them cool completely before you dig in. Serve with a refreshing glass of milk or coffee and enjoy!

Note: If you’d like, you can make these blueberry bars a day or two in advance, just store them in the refrigerator.

More of my favorite bar desserts:

• Fudgy Chocolate Chip Cookie Bars
• Magic Cookie Bars
• Caramel Apple Cheesecake Bars
• Key Lime Bars
• Cheesecake & Chocolate Chip Cookie Bars
• Caramel Brownies
• Orange Vanilla Cheesecake Bars
• Date Bars
• Pumpkin Cheesecake Bars
• Oreo Truffle Brownies

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This recipe is slightly adapted from The Recipe Critic. Thanks for a fabulous recipe!

Lemon Blueberry Sour Cream Crumb Bars Recipe

Deliciously moist lemon blueberry crumb bars with a sour cream filling.

4.67 / 5 ( 9 Reviews )

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 43 minutes minutes

Serves: 9

Adjust Servings: 9

US CustomaryMetric

Ingredients

Crust:

• ½ cup unsalted butter melted and cooled slightly
• ½ cup brown sugar
• 1 ½ cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

Blueberries:

• 1 - 1 ½ cups fresh blueberries
• ½ cup granulated sugar
• 1 ½ teaspoons cornstarch
• ¾ tablespoon fresh lemon juice

Filling:

• ½ cup sour cream
• ¼ cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 egg
• ½ teaspoon vanilla

Instructions

• Preheat oven to 375°F/190°C. Line an 8x8 square pan with parchment paper and spray with cooking spray.
• In a medium bowl, whisk together the flour, brown sugar, baking soda, baking powder, and salt for the crust. Stir in the melted butter until incorporated and the dough is crumbly.
• Reserve 3/4 cup of crust dough and press the remaining dough evenly into the bottom of the prepared baking pan.
• In a small bowl, gently combine the blueberries, sugar, cornstarch, and lemon juice. Set aside.
• In a large bowl, mix together the sour cream, sugar, flour, egg, and vanilla for the filling. Pour the filling over the crust in the pan.
• Spoon the blueberry mixture evenly over the sour cream filling.
• Sprinkle the reserved 3/4 cup of crust dough over the top and bake for 25-28 minutes or until golden brown. Cool completely and cut into squares before serving. Store in the refrigerator for up to 3 days.

Nutrition

Calories: 338kcal | Carbohydrates: 52g | Protein: 4g | Fat: 14g | Sodium: 172mg | Fiber: 2g | Sugar: 33g

Recipe Adapted From: The Recipe Critic