Crust and Topping
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/8 tsp salt
- 3/4 cup 1 1/2 sticks unsalted butter, chilled
- 2 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 3/8 cup flour
- 1/2 tsp almond extract
- 16 oz fresh blueberries
To make the crust and topping, preheat the oven to 350°F. Grease a 8x8 inch baking pan.
Combine the flour, sugar, and salt in the bowl of a food processor. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan.
To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes, until top turns a golden brown.
Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.
Recipe adapted from Pink Parsley who adapted it from The Pastry Queen by Rebecca Rather