Crust & Topping
- 1 -1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- pinch salt
- 3/4 cup cold butter cubed (1-1/2 sticks)
Filling
- 3 cups fresh blueberries
- 2 eggs
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1/2 cup sour cream
- pinch salt
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Instructions
- Grease or line with parchment a 9x13 baking dish- set aside.
- Preheat oven to 350 degrees.
- Add flour, sugar, salt & cubed butter to mixing bowl, beat until combined & crumbly.
- Take 1 cup of mixture & set aside.
- Take remaining mixture & firmly press into your baking dish, covering the bottom. Bake 15 minutes.
- While crust is baking- whisk the eggs in a large bowl.
- Add sugar, sour cream, flour & salt. Whisk well.
- Gently fold in blueberries. Set aside.
- When the crust is ready - remove from oven & add filling by gently spooning it over the top of the partially baked crust.
- Sprinkle with remaining crust mixture you had set aside.
- Bake 1 hour or until top is lightly browned.
- Cool before serving if eating without a topping.
- If serving warm- add a scoop of vanilla ice cream on top 🙂
This article and recipe adapted from this site