I know this probably looks like a summer recipe..yes...but why not bake something so yummy on a rainy spring day.
In Oregon you have to just go with the weather...I cooked Chicken on the BBQ in the rain last night. It was fun.
My husband says to me the other day...you have lots of frozen blackberries in the freezer, you better start using them up so we can make room for the new batch that we will pick this summer.. So, it got me thinking about recipes...Blackberry Gobbler...sounds good or Blackberry Pie...sounds good...I know, Blackberry Pie Bars sounds even better.
So here you go....a yummy berry blast of flavor recipe just for my great fans, followers, and friends.
RECIPE
Adapted from the Pastry Queen
Crust and Topping
3C Flour
1 1/2 C sugar
1/4 t salt
3 sticks unsalted butter
zest of 2 lemons
Blackberry filling
4 large eggs
1 C sour cream
2 C sugar
3/4 C flour
pinch of salt
2 bags or 16 oz of frozen blackberries defrosted and drained
To make the crust
Preheat oven to 350 degrees. Grease a 9x13 pan with cooking spray or butter, set aside. Zest 2 lemons.
Combine lemon, sugar, flour, salt and butter in a electric mixer fit with a paddle attachment. Beat the ingredients on medium speed until it looks dry and crumbly.
Reserve 1 1/2 C of the crust to use for the topping. Place the remaining mixture into the bottom pan. Bake the crust for 12 to 15 minutes or until golden brown. Let cool for 10 minutes while your making your filling.
To make the filling
Whisk the eggs in a large bowl. Add the sugar, sour cream, flour, and salt. Gently fold in blackberries. Spoon the mixture evenly over the crust.
Sprinkle the reserve crust mixture evenly over the filling. Bake 45 to 55 minutes or until golden brown on top. Let set for 10 minutes. Cut into squares and serve with Whipping Cream or Homemade Ice Cream.
I think this recipe would be good for many events..a Brunch, A Shower, Easter Dinner, Potluck, or any day of the week.
I wish you all a great spring weather weekend. Cheers!! Susan
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