Ingredients:
Crust
- 1/2 Cup Prairie Farms Salted Butter, Cold
- 3/4 Cup sugar
- 1 1/2 Cups all-purpose flour
- 1/2 tsp ground cinnamon
- 1 Pinch salt
Filling
- 1 egg
- 1/2 Cup Prairie Farms Sour Cream, heaping
- 1/3 Cup sugar
- 2 Tbsp lemon juice
- 1 Tbsp all-purpose flour
- 4 tsp corn starch
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 Cups Blueberries, divided
Directions:
- Line an 8 x 8” baking pan with parchment paper so it hangs over 2 opposite sides. Preheat oven to 350°F.
- To make crust: In a food processor, combine sugar, flour, cinnamon, salt, and butter. Process until it comes together and will clump when squeezed. Set aside ¾ of mixture. Dump the remaining mixture in prepared pan and press evenly along bottom. Set aside.
- To make filling: Whisk together egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla, and cinnamon in a medium bowl until smooth. Whisk in 1 cup of blueberries.
- Pour filling evenly over prepared crust, giving the pan a gentle shake to disperse evenly. Spread remaining 1 cup blueberries evenly over top. Take the set aside, unused crust and sprinkle over top with hands, encouraging large lumps.
- Bake for 1 hour. Let cool and cut into 9 pieces evenly. Refrigerate until ready to serve.
