This is a moist, delicious bar that can be served either as a dessert or as a nice addition to a brunch. I mixed in peaches with the blueberries—it was an awesome combination!

Source: The Food Network—courtesy of Trisha Yearwood; Show—Trisha’s Southern Kitchen; Episode—Tailgating

Active time: 30 minutes

Total time:   2 hours (including cooling)

Yield:     9 bars (these are pretty generously sized—you could probably get 12-15 bars)



  • Nonstick cooking spray, for pan
  • ½ cup unsalted butter, chilled
  • ¾ cup sugar
  • 1 ½ cups all-purpose flour
  • ½ teaspoon ground cinnamon
  • Pinch kosher salt


  • 1 egg
  • ½ heaping cup sour cream
  • 1/3 cup sugar
  • 2 Tablespoons lemon juice
  • 1 Tablespoon all-purpose flour
  • 4 teaspoons corn starch
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • 2 cups blueberries (or 1 cup blueberries and 1 cup skinned and cut-up peaches)


  1. Preheat oven to 350⁰F. Spray an 8 x 8” pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
  2. Crust: Combine the butter, sugar, flour, cinnamon, and salt in the bowl of a food processor. (You can also do this by hand, as I did) Process until the mixture starts to come together and clump, about 1 minute. Remove ¾ cup and reserve. Press the remaining crust mixture evenly into the prepared baking pan. Set aside.
  3. Filling: In a medium-size bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract, and cinnamon until smooth. Mix in 1 cup of the blueberries (1/2 cup blueberries and ½ cup peaches if using). Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup of blueberries (1/2 cup blueberries and ½ cup peaches if using) over the top, spreading them evenly.
  4. Sprinkle the reserved crust over the top of the berries, squeezing the mixture in your hands to create large bumps.
  5. Bake for 1 hour. Remove from oven and let cool. Take the bars out of the pan (lift the parchment paper) and cut into 9 pieces. Refrigerate until ready to serve.

PS—this is even better with vanilla ice cream or gelato!

Nutrition Info (9-bar yield)

Calories: 321            Total Fat: 13.5 g         Sat. Fat: 8.1 g       Cholesterol: 53 mg

Sodium: 23.5 mg         Total Carbs: 46 g     Dietary Fiber: 1.5 g     Sugar: 27.5 g    

Protein: 3.5 g