I have now completed my LAST call of the month. Overall, my team had a REALLY good month. This last call was pretty good except that I really messed myself over by spacing a kid to albuterol treatments every hour at midnight KNOWING that at 3 am I would have to get up and go listen to him to see how he was doing...but he needed it, so I did my job! :-) Anyway, on one of our earlier calls, I decided to take something a little different. I usually make cookies but saw a great looking recipe for blueberry sour cream bars on Anna's site. With the way blueberries are right now, I knew I had to try it. Let me just say...delicious!!!! Everyone liked them and they were the perfect refreshing treat for call. The only problem was that they really got pretty soft if they were not refrigerated. I did have to make a change to the recipe as I was out of brown sugar. They tasted fine and I think that they only change would have been a browner color and slightly richer taste. Please, if you have some blueberries sitting around to be used, try these!
Blueberry Sour Cream Bars
3/4 cup plus 2 tablespoons all purpose flour (118 grams)
3/4 cup old-fashioned oats (60 grams)
1/2 cup granulated sugar (110 grams)
1/2 teaspoon salt (2 ml) – if using salted butter, reduce to a pinch
6 tablespoons chilled unsalted butter, cut up (85 grams) - I think I used margarine
6 tablespoons granulated sugar (70 grams)
1/2 cup regular (reduced fat) sour cream (114 grams)
1 1/4 tablespoons flour (10 grams)
1/4 teaspoon vanilla (1 ml)
1 teaspoon lemon juice (5 ml)
1/8 teaspoon salt (pinch)
1 1/2 cups fresh blueberries
Preheat oven to 350 degrees F (176 C). Line an 8 inch metal pan with foil and spray foil with cooking spray.
Combine flour, oats, brown sugar and salt in food processor. Pulse to mix, then add butter and pulse until mixture is a coarse meal. Set aside about 2/3 cup, then press the rest into the bottom of the pan. Bake for 10 minutes to set crust.
Filling: Mix the sugar, sour cream, flour, vanilla, lemon juice and salt together in a bowl. Add the blueberries and stir to coat. Spread over crust. Sprinkle reserved topping and pecans (if using) over filling. Bake for 30 minutes. Cool on a wire rack. Chill for an hour, then lift foil from pan and cut into 12 (16) bars.