Making them is a breeze with the Kitchen in the box cordless, portable hand mixer—powerful, convenient, and perfect for all your baking needs.

INGREDIENTS

For the crust

  • ½ cup unsalted butter
  • ½ cup granulated sugar
  • 1 ⅓ cups all-purpose flour
  • ½ teaspoon salt

For the filling

  • 8 ounces full fat cream cheese
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • ⅔ cup sour cream
  • 1 teaspoon pure vanilla extract
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • Juice of 1 Lemon
  • 1 cup fresh blueberries.

Optional: blueberry jam

INSTRUCTIONS

For The Crust

  1. Preheat your oven to 350°F (175°C). With cooking spray, spray the bottom of an 8×8 baking, line with parchment paper, spray again. Set aside.
  2. In a mixing bowl, or a food processor, mix together the unsalted butter and granulated sugar until light and fluffy.
  3. Add the all-purpose flour and salt to the creamed mixture. Mix until well combined and a crumbly dough forms.
  4. Press half of the dough evenly into the bottom of the prepared baking dish. You can use your hands or the back of a spoon to achieve an even layer. Bake for 12- 15 minutes.

Filling:

  • In another mixing bowl, using Kitchen in the box Hand Mixer, beat the room temperature cream cheese and granulated sugar until smooth and creamy. About 2-3 minutes.
  • With a rubber spatula, scrape down the sides and bottom of the bowl, add the eggs, one at a time, beating well after each addition.
  • Mix in the sour cream, lemon juice and vanilla extract until fully incorporated.
  • Add the all-purpose flour and salt, and mix on low until the batter is smooth and no lumps remain. Do not over mix.
  • Gently fold in the fresh blueberries until evenly distributed throughout the batter.
  • Pour the filling over the crust layer in the baking dish, spreading it out evenly with a spatula.
  • If desired, spoon dollops of blueberry jam over the filling and swirl it gently with a knife for a marbled effect.
  • Sprinkle the remaining half of the crust dough evenly over the top of the filling.
    Scatter a few extra fresh blueberries on top for garnish.
  • Place the baking dish in the preheated oven and bake for 50-55 minutes, or until the edges are lightly golden and the center is set.
  • Remove from the oven and allow the blueberry pie bars to cool completely in the baking dish on a wire rack.
  • Once cooled, refrigerate for at least 2 hours or until firm before slicing into bars.
  • Slice into squares or bars using a sharp knife, and serve chilled or at room temperature.

Enjoy your delicious Blueberry Pie Bars!

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