it's 7:30 am, and i'm currently waiting to board my flight to socal.
i'm going home for the weekend to attend my friends' wedding and to spend time with my parents.
i think one of the hardest things about going home is constantly having to readjust my mindset, because at the end of it all, i know I have to leave again.
which, don't get me wrong, is great, but sometimes it's just hard, you know? i'm training my mind to look at things from a bigger picture- i'm going home, i'll get to see my friends and family- relax, ya crazy woman.
but onto happier and more grand things, I'm dedicating this post to my friends k+c, who are getting married this weekend!!! congredulationzzz to them, and also they deserve this dedication because they told me the blueberries in the following recipe look like boba and now I can't unsee it.
these blueberry bars slightly resemble cheesecake bars but are much lighter. the graham cracker crust is sooo on point that you can eat it with a spoon (don't). the filling is loaded with blueberries (an entire 1.5 pounds in this!!!). and honestly, the blueberries on top do look like boba and can look a little creepy. but whatever, just close your eyes when you make them and you'll realize that they're so yummy and bursting with blueberries. they're perfect in the summer when it's berry season and are quite refreshing in the heat.
baker's notes: frozen blueberries can be used, but fresh blueberries are preferred. be sure to refrigerate the bars completely to ensure the custard is completely set.
blueberry custard pie bars
makes one 9x13-inch pan
from butter baking
2 cups graham cracker crumbs (28 squares)
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
1 1/4 cups granulated sugar
3/4 cups sour cream
1/2 cup + 2 tablespoons all-purpose flour
3 tablespoons cornstarch
1 teaspoon vanilla extract
18 oz blueberries, fresh is preferred
Preheat oven to 350 F and line a 9×13-inch baking tray with parchment paper.
make the crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Pour the crumbs into the prepared pan and press into an even layer. Bake for 7 minutes; leave the oven on when done.
make the custard filling: Beat the eggs until combined. Add the sugar; beat until foamy. Add the sour cream, flour, cornstarch, and salt, and beat until incorporated. Stir in the vanilla. Fold in the blueberries.
Pour the custard mixture over the crust and smooth out. The batter will be thin.
Bake until the center is set, about 30-40 minutes. Let cool, then refrigerate and cut into bars/squares. Enjoy!