almond blueberry pie bars

Share this...

Facebook

Pinterest

Twitter

Yummly

Email

Hello!

Hope your weekend has been filled with lots of fun and good food.  My cooking lately has been limited to breakfast and a little bit of baking.  We’ve had so many friends and family members bring us dinner, along with the freezer meals I prepped have left me not having to make dinner… although I’ll start cooking dinners again tomorrow.  I have to say, I’ve been loving it. Stress free dinners that let me just focus my time on these kiddos of mine.

When my secret recipe club pick – flavors by four, a mother/daughter blogging combo team – came around, I knew I wanted to make some kind of sweet treat. Because we just love sweets in our house. These blueberry pie bars sounded delish, but I wanted to put a little twist on them. I amped up the almond flavor with almond flour and slivered almonds in the topping. If I had almond extract on hand I would have added that too, but instead I used vanilla extract.

The recipe called for fresh blueberries, and while I used frozen, I would highly suggest fresh like the original recipe called for. My bars came out a little soggy at first. I refrigerated them and ate them chilled which I loved quite a bit. Also, a piece on top of some yogurt… yummm.

It’s a pretty simple and fun recipe to make with you toddler too.  Bonus – the crust/topping doesn’t have eggs in it so sampling as you go along is highly encouraged. 🙂 I reduced the sugar down a bit and would do that again.  I thought it was sweet enough.  Next time I make it (which I totally plan to!) I’ll be sure to use fresh berries.

Almond Blueberry Pie Bars

Adapted from here

Ingredients for crust/topping

• 1 cup almond flour (I ground blanched almonds into a flour… you can also sub in another type of flour)
• ½ cup whole wheat flour
• ½ cup natural cane sugar
• ⅛ tsp sea salt
• 1 tsp vanilla extract
• ¾ cup unsalted butter chilled
• ¼ cup blanched or slivered almonds

Filling

• 2 large eggs
• ½ cup natural cane sugar
• ½ cup plain yogurt or sour cream
• ⅜ cup almond flour (can sub other flour)
• ¾ tsp vanilla extract
• 20 oz fresh blueberries (I used frozen but recommend fresh)

Directions

1. Heat oven to 350 degrees. Grease an 8 x 8 inch pan with oil spray and set aside.
2. Combine the flour, sugar and salt in a food processor or Kitchen Aid mixer. Cut the butter into ½″ pieces and add to flour mixture. Add vanilla extract. Mix until the butter is evenly distributed but the mixture is still crumbly.
3. Reserve 1-½ cups of the mixture for the topping. Set aside. Press remaining mixture into bottom of prepared pan.
4. Whisk eggs in a large bowl, then add sugar, yogurt/sour cream, flour and almond extract. Gently fold in the blueberries.
5. Spoon the filling over the crust.
6. Sprinkle the reserved topping mixture, along with the blanched or slivered almonds, evenly over the filling.
7. Bake for 45 to 55 minutes or until top turns golden brown. Cool 1 hour before cutting and serving.

What is your favorite berry to bake with? Blackberry or marionberry for me. 🙂

Heather

Share this...

Facebook

Pinterest

Twitter

Yummly

Email