Saturday, April 20, 2013

Surprise Recipe Swap

It's that time again!  Each month I sign up for the Surprise Recipe Swap, hosted by Jutta at Hungry Little Girl.  Jutta gives each participant a partner.  We check out that blog and pic a recipe to cook and share.

This month I was paired with Sheena from Hot Eats and Cool Reads.  Sheena is a woman after my own heart.  Her blog is filled with some great recipes and book reviews.  I love to cook and to read!

I chose to cook her recipe for Blueberry Pie Bars.  YUM!

Here are the ingredients you need:


1 1/2 cups flour
3/4 cup sugar
Pinch of salt
1 1/2 sticks chilled butter, cubed


2 eggs
1 cup sugar
1/2 cup sour cream
1/3 cup flour
Pinch of salt
3 cups blueberries

This recipe is super easy and the results are worth it!  To begin I made the crust.  I put all of the ingredients in my food processor and pulsed until the mixture was crumbly.  Set aside 3/4 of this mixture for the topping.  Press the remaining crust in the bottom of a well greased 8 by 11 pan.

Confession time:  I love crust and I love topping!  So, I made two batches of the crust so that I could have a thicker crust and lots of topping!

Cook the crust in a 350 degree oven until golden brown.

In the meantime, mix all of the ingredients for the filling, except the blueberries.  Stir the blueberries in right before you are ready to bake.  Pour the filling over the crust.

Sprinkle the topping over the filling

Bake in a 350 degree oven for 45 minutes or until the filling is set and the topping is golden brown.

Chill for 1 hour before serving.

These bars are great!  Check out Sheena's blog to find some great recipes and good books to read!



  1. These look delicious! Also, you are not alone fellow crust lover. I do the same thing when i make cheesecakes.

  2. Mmmhh this sounds so good! Officially admitting my crust addiction :)

  3. So glad you liked these! It's one of my favorites!! :)

  4. these look good, I remember seeing them when Sheena posted them. Great choice
    PS: love being part of SRS


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