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Category: bars
Prep Time: Cook Time: Total Time:
Makes 3 dozen
Ready in 3 hours 20 minutes
1/2 cup cold Butter stick (1 stick)
2 cups All Purpose Unbleached Flour with Ultragrain
1 cup firmly packed brown sugar
1 pkg (8 oz) cream cheese, softened
2 Tbsp granulated sugar
1 egg
1 cup sour cream
2 tsp vanilla extract
1 can (21 oz) blueberry pie filling
Preheat oven to 350 F. Mix Blue Bonnet, flour and brown sugar in medium bowl with pastry blender or 2 knives until mixture resembles coarse crumbs. Remove 1-1/2 cups of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom of 13x9-inch baking dish. Bake 8 minutes. Meanwhile, beat cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Blend in sour cream and vanilla; set aside.
Spread blueberry filling evenly onto crust; top with the cream cheese mixture. Sprinkle with the reserved 1-1/2 cups crumb mixture.
Bake 35 minutes, or until center is almost set. Cool completely at room temperature. Cover with plastic wrap and refrigerate at least 2 hours before cutting into 36 bars to serve.
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Blueberry Creme Bars
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Category: bars
Prep Time: Cook Time: Total Time:
Makes 3 dozen
Ready in 3 hours 20 minutes
1/2 cup cold Butter stick (1 stick)
2 cups All Purpose Unbleached Flour with Ultragrain
1 cup firmly packed brown sugar
1 pkg (8 oz) cream cheese, softened
2 Tbsp granulated sugar
1 egg
1 cup sour cream
2 tsp vanilla extract
1 can (21 oz) blueberry pie filling
Preheat oven to 350 F. Mix Blue Bonnet, flour and brown sugar in medium bowl with pastry blender or 2 knives until mixture resembles coarse crumbs. Remove 1-1/2 cups of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom of 13x9-inch baking dish. Bake 8 minutes. Meanwhile, beat cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Blend in sour cream and vanilla; set aside.
Spread blueberry filling evenly onto crust; top with the cream cheese mixture. Sprinkle with the reserved 1-1/2 cups crumb mixture.
Bake 35 minutes, or until center is almost set. Cool completely at room temperature. Cover with plastic wrap and refrigerate at least 2 hours before cutting into 36 bars to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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