Blueberry cobble pie bars

berry cobbler pie bars (with lemon sugar!)


crust and topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) chilled butter, cut into cubes
zest of two lemons

berry filling
4 large eggs
2 cups sugar
1 cup sour cream
juice of 1 large or 2 small lemons
3/4 cup all-purpose flour
pinch of salt
6 cups of fresh berries, or 2 (16 oz) pkgs frozen berries

* if using frozen berries, be sure to defrost and drain excess liquid. place frozen berries on a plate in the fridge overnight and they'll be ready for baking the next day.
* we used mini wild blueberries for this batch and they are a perfect fit. i love lemon with blueberries!

1. preheat oven to 350 degrees. grease a half-sheet baking pan (12 x 17) and set aside. if you use a 9 x 13, you'll just have thicker bars.
2. zest two lemons. measure out the sugar onto a clean work surface, then rub the zest into the sugar with the back of a spoon. this will create a lemon scented sugar. (so yummy!)
3. combine lemon sugar, flour, salt and butter in a mixer with the paddle attachment. beat the ingredients on medium speed until it looks dry and crumbly. reserve 1 1/2 cups of the crust mixture to use as the topping. press remaining mixture into the bottom of the pan.
4. bake crust for 12 to 15 min, or until golden brown. let cool for 10 min. while you make the filling.
5. for filling: whisk the eggs in a large bowl. add sugar, sour cream, lemon juice, flour, and salt. gently fold in berries. spoon the mixture evenly over the crust. you may have to distribute the berries evenly around.
6. sprinkle reserved crust mixture evenly over filling. bake for 45 to 55 min, or until top is lightly browned. serve warm, a la mode. or refrigerate for later, as they are incredible cold.