I loved these blueberry custard bars from the moment I saw them on the blog, Butter (isn’t that the best name for a food blog?) I then loved them even more when I realized I had just about all of the ingredients in my kitchen. And, the third reason I would marry these bars is they’re SO simple to make. As you can probably tell from past food posts, I’m no Anthony Bourdain so easy recipes are the only recipes for me.
I was shocked because of how flaky the graham cracker crust was on the outside and how moist the inside blueberry custard was. I’m actually salivating after writing this (gross, sorry).
Do you ever notice after baking you’re left with WAY too much left over? I hate wasting food but also fear the outcome of eating 20 squares in one day (totally doable with these), so we wrapped them individually in plastic wrap and stuck them in the freezer to save for a late night sweet tooth. Then, when the time comes (1 day later) we popped them in the toaster oven and let them melt over vanilla ice cream.
From the freshness of the sweet blueberries, to the rich custard filling, to the flaky graham cracker crust, these bars are irresistible and are a staple in any baker’s kitchen.
I also found this recipe with a lemon twist that look delicious.
The recipe
For the crust
2 cups digestive biscuit or graham cracker crumbs
1/4 cup sugar
120g unsalted butter, melted (1/2 cup + 1 tbsp)
For the custard filling
3 eggs
1 1/4 cups sugar
3/4 cups sour cream
1/2 cup + 2 tbsp plain flour
3 tbsp cornstarch
pinch salt
1 tsp vanilla extract
500g blueberries (18 oz)
Preheat the oven to 180 C (350 F) and line a 9 x 13 inch baking tray with baking paper.
To make the crust, mix the biscuit crumbs and sugar together in a medium bowl. Mix in the melted butter.
Press the crust into the base of the prepared tray. Bake for 7 minutes.
To make the filling, beat the eggs until well combined in a stand mixer fitted with whisk attachment. Add the sugar and cream until foamy.
Add the sour cream, flour, cornstarch, salt and vanilla and beat until incorporated. Fold in the berries.
Pour the custard mixture over the prepared base and smooth out.
Bake until golden and set in the center, about 30 -40 minutes. Allow to cool before cutting. Makes 20 pie bars.
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