Frozen Blueberry Recipe – Blueberry Buttermilk Pie Bars

So this will start out in a surprising way, the hubby had a meeting and he asked me to bake something. He didn’t need a large quantity of treats for this meeting so I looked in my cookbooks and I adapted a recipe from a cookbook the hubby gave me for Christmas, Dorie’s Cookies by Dorie Greenspan. The hubby loves blueberries and I had some in the freezer so I thought I’d find something to make with them so I was happy to find a frozen blueberry recipe although it would work just as well with fresh berries. I’ve made a blueberry angel food cake in the past that was a big hit.

Blueberry Buttermilk Pie Bars

Makes 18 bars

For the Crust

• 3/4 cup all purpose flour
• 1/3 cup brown sugar
• 1/4 cup cornmeal
• 2 TBS cornstarch
• 1 tsp cinnamon
• 1/4 tsp sea salt
• 1 stick cold butter cut into small pieces

For the Topping

• 1 1/2 TBS cornstarch
• 1 1/2 cups buttermilk
• 4 large eggs at room temperature
• 1/2 cup sugar
• pinch of sea salt
• 2 tsp vanilla extract
• 2 TBS unsalted butter melted and cooled
• 1 1/4 cups blueberries

• Grease and 8″ baking pan and line with parchment. Make sure the parchment overlaps on the sides so that it is easy to remove. Spray with cooking spray

• Put the flour, sugar, cornmeal, cornstarch, salt and cinnamon in a food processor and pulse a couple of times to blend.
• Add the butter, and run a few long pulses until the dough comes together and forms clumps.
• Put the dough into the prepared pan and press with your fingers to smooth out into an even crust.
• Refrigerate the dough for the time it takes the oven to preheat
• Preheat the oven to 350°
• Bake the crust for 23- 25 minutes. You want a golden brown crust for the second bake with the custard on time so don’t be afraid of the longer bake time
• Remove the crust and cool completely

Make the topping

• If you turned off the oven while the crust cooled, turn it back on to 350°
• Add the cornstarch to a cup and stir in 1/4 cup of the buttermilk. Stir to mix well.
• Whisk the eggs in a medium bowl until foamy.
• While whisking add the sugar and whisk until the sugar is dissolved. Whisk in the salt and vanilla.
• Whisk in the cornstarch/buttermilk mixture until well combined, then the remaining buttermilk and finally the melted butter
• Scatter the blueberries over the top of the baked crust.

• Carefully pour the buttermilk/egg mixture over top. If the blueberries have clumped all in one area carefully arrange them with your fingers or a spoon if you can.
• Bake in the preheated oven for 42 to 45 minutes until just set at center.

• Let cool on a wire rack for 20 minutes then carefully remove from the pan to cool completely.
• Cut into nine squares and cut the squares on the diagonal for 18 servings.

How Were the Blueberry Buttermilk Pie Bars?

Per usual with these meeting treats, I have no blessed clue. I did not taste one. I probably would not have anyway ’cause I do not care for blueberries.

Hubby like them and I sent 18 in to a meeting where 8 people showed up and only 2 came home so that says something I think. I do try to bake things I think he will like for these meetings. I’ve got two meetings to bake for this week so I’ll be busy! Cookies for one a cake for another. Stay tuned…..

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Blueberry Buttermilk Pie Bars

• Author: adapted from Dorie's Cookies by Dorie Greenspan

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Description

A buttermilk custard full of blueberries on top of a cinnamon shortbread crust

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Scale 1x2x3x

Ingredients

For the Crust

• 3/4 cup all purpose flour
• 1/3 cup brown sugar
• 1/4 cup cornmeal
• 2 TBS cornstarch
• 1 tsp cinnamon
• 1/4 tsp sea salt
• 1 stick cold butter cut into small pieces

For the Topping

• 1 1/2 TBS cornstarch
• 1 1/2 cups buttermilk
• 4 large eggs at room temperature
• 1/2 cup sugar
• pinch of sea salt
• 2 tsp vanilla extract
• 2 TBS unsalted butter melted and cooled
• 1 1/4 cups blueberries

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Instructions

• Grease and 8″ baking pan and line with parchment. Make sure the parchment overlaps on the sides so that it is easy to remove. Spray with cooking spray
• Put the flour, sugar, cornmeal, cornstarch, salt and cinnamon in a food processor and pulse a couple of times to blend.
• Add the butter, and run a few long pulses until the dough comes together and forms clumps.
• Put the dough into the prepared pan and press with your fingers to smooth out into an even crust.
• Refrigerate the dough for the time it takes the oven to preheat
• Preheat the oven to 350°
• Bake the crust for 23- 25 minutes. You want a golden brown crust for the second bake with the custard on time so don’t be afraid of the longer bake time
• Remove the crust and cool completely

Make the topping

• If you turned off the oven while the crust cooled, turn it back on to 350°
• Add the cornstarch to a cup and stir in 1/4 cup of the buttermilk. Stir to mix well.
• Whisk the eggs in a medium bowl until foamy.
• While whisking add the sugar and whisk until the sugar is dissolved. Whisk in the salt and vanilla.
• Whisk in the cornstarch/buttermilk mixture until well combined, then the remaining buttermilk and finally the melted butter
• Scatter the blueberries over the top of the baked crust.
• Carefully pour the buttermilk/egg mixture over top. If the blueberries have clumped all in one area carefully arrange them with your fingers or a spoon if you can.
• Bake in the preheated oven for 42 to 45 minutes until just set at center.
• Let cool on a wire rack for 20 minutes then carefully remove from the pan to cool completely.
• Cut into nine squares and cut the squares on the diagonal for 18 servings.

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