Ingredients
½cupbutter,melted and cooled to room temperature
½cuplight brown sugar
1½cupall purpose flour
½tspbaking soda
½tspbaking powder
¼tspsalt
2cupsfresh blueberries
¾cupsugar
2tspcornstarch
1tbsplemon juice
½cupsour cream
¼cupgranulated sugar
1tbspall purpose flour
1egg
½tspvanilla extract
Preparation
Preheat oven to 375 degrees F and prepare an 8×8-inch square pan by lining with parchment paper and spraying with cooking spray.
Make the crust by whisking together in a medium bowl the flour, brown sugar, baking soda, baking powder and salt. Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
Reserve ¾ cup of the crust and press the remaining into the bottom of the prepared baking pan.
Combine the fresh blueberries, sugar, cornstarch, and lemon juice in a small bowl until the combined and set aside.
For the sour cream filling, mix together in a large bowl the sour cream, sugar, 1 tablespoon flour, egg, and vanilla. Pour over the crust in the pan.
Spoon the fresh blueberry mixture evenly over the sour cream.
Sprinkle the reserved crust over the top and bake for 25 to 28 minutes or until golden brown.
Cool completely and serve into squares. Store in the refrigerator up to 3 days.
