Who doesn’t love blueberry pie? I know my family does, but I also know I don’t always have time to make a dessert that is so time consuming. When blueberries are in season and I get in that “blueberry pie mood,” this is the recipe I turn to. Quick and easy, the hardest part is waiting for these bars to cool! The buttery crust is the perfect base for the sweet and tart filling made with Greek yogurt and a touch of cinnamon. When company is coming, make this crowd pleasing dessert everyone is sure to enjoy!
Crust and Crumble Topping:
- ½ cup (1 stick) Challenge Butter
- 1½ cup flour
- ¾ cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 egg
- ½ cup vanilla Greek yogurt
- ⅓ cup sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon flour
- 4 teaspoons corn starch
- 1 Tablespoon vanilla
- 2 cups fresh blueberries
Preheat oven to 350 degrees.
Spray an 8x8 baking pan with nonstick cooking spray. Line pan with parchment paper for easy removal.
In a food processor, add butter, sugar, flour, cinnamon and salt. Pulse until well combined and mixture begins to clump.
Remove ¾ of crumb mixture and pat into the bottom of prepared pan. The remaining will be used for the crumble topping.
To make the filling, whisk together egg, yogurt, sugar, lemon juice, flour, cornstarch and vanilla extract. Stir in blueberries.
Pour filling over crust.
To make crumble top, squeeze together the remaining crust mixture in your hands. Gently break apart and sprinkle on top to make crumble topping.
Bake for one hour. Let cool completely, at least 2 hours before slicing. Creates 9 generous pieces.