Saturday, August 22, 2015

Blueberry-Lemon-Sour Cream Squares

Wild Blueberry Lemon Squares
One of the nice things about being at Marble Mountain in August is it is the peak of wild blueberry season, and this year there was a bumper crop.  There are fields of wild blueberries near our place and friend Beverly went blueberry picking with our neighbor Maggie.  She brought home almost a quart of berries.
Beverly's wild blueberries.

I decided it was time I did some baking.  Having the blueberries, a lemon, and some sour cream on hand, I googled a recipe using these three ingredients.  Blueberry-lemon-sourcream bars fit the bill.  I enlisted the help of Rufus (introduced him to home baking.)

Blueberry-lemon-sourcream Bars


  • ½ c butter, melted and cooled to room temperature
  • ½ c light brown sugar
  • 1½ cup all purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
I didn't have the ingredients for making the crust, but I did have a ready made graham cracker crust.  I crumbled this and had Rufus add melted butter until all the butter was incorporated.
Mixing melted butter with crushed graham cracker crust.
Graham cracker-butter mixture pressed into bottom of parchment lined pan.

  • Filling:
  • 2 cups fresh blueberries
  • ¾ cup sugar
  • 2 teaspoons cornstarch
  • 1 Tablespoon lemon juice
  • ½ c sour cream
  • ¼ cup granulated sugar
  • 1 Tbsp all purpose flour
  • 1 egg
  • ½ tsp vanilla extract
  1. Preheat oven to 375 and prepare an 8×8 square pan by lining with parchment paper and spraying with cooking spray.
  2. 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.
  3. Reserve ¾ cup of the crust and press the remaining into the bottom of your 8×8 prepared baking pan.
  4. Combine the fresh blueberries, sugar, cornstarch, and lemon juice in a small bowl until the combined and set aside. 
    Mixing blueberries with sugar, corn starch and lemon juice.
  5. For the sour cream filling, mix together in a large bowl the sour cream, sugar, 1 Tbsp flour, egg, and vanilla. Pour over the crust in your 8×8 pan.
    Sour cream mixture poured over bottom crust
  6. Spoon the fresh blueberry mixture evenly over the sour cream.
    Blueberry mixture spread over sour cream mixture.
  7. Sprinkle your reserved ¾ cup crust over the top and bake for 25-28 minutes or until golden brown. 
    Ready for the oven.
  8. Cool completely and serve in squares. 
    Blueberry square served with vanilla ice cream.
    This can be stored in the refrigerator.  With Rufus helping this took only minutes to prepare and we had dessert for several meals. 

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