Sour Cream Berry Bars

by Cate on July 28, 2009

Sour Cream Berry Bars

The first time I made this recipe was back in November 2005. It quickly became a favorite of The Neighbor Wife and one of my co-workers. These days, with so many new recipes in my mounting to-try pile, I only trot it out once or twice a year, but I quickly remember how tasty these bars are. Most recently, I made them for a platter I needed to do for the retiring teachers at Nick‘s school. The recipe tends to be a bit of a crowd pleaser, with its crumbly topping and slightly tart berry filling, so it’s perfect when you need to bring a platter of something somewhere.  You know those occasions.

I’m a stickler for things cutting neatly, so I usually let them firm up a bit in the fridge before cutting; this way I get nice and neat cuts without aggravating myself and making a general mess all over the kitchen. For the dried berries in the center, I’ve used a number of different ones. Sometimes it’s cranberries, sometimes blueberries, sometimes a mix. All are equally good. I tend to like the blueberries, because they’re a little sweeter, but the cranberries deliver a nice little punch, if that’s what you’re after. Whichever way you go, you can’t go wrong.

Sour Cream Berry Bars

Base and Topping
1 cup firmly packed brown sugar
1 cup butter, softened
1-1/2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 teaspoon baking soda

Filling
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon almond extract
1 cup sour cream
1 egg
24 oz. dried mixed berries

Heat oven to 350. In large bowl, combine brown sugar and butter; blend well. Add 1-1/2 cups flour, oats and baking soda; mix until crumbs form. Press half of crumb mixture in bottom of lightly greased 15×10×1 baking pan (I used 10×13); reserve remaining mixture for topping. Bake at 350 for 10 minutes. Meanwhile, in large bowl, combine all filling ingredients except berries; mix well. Stir in berries. Remove pan from oven. Pour filling mixture over partially baked crust. Crumble and sprinkle remaining half of crumb mixture over filling. Return to oven. Bake an additional 25-35 minutes or until center is set. Cool 1-1/2 hours or until completely cooled. Cut into bars. Store in refrigerator.

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{ 11 comments… read them below or add one }

Joanne July 29, 2009 at 8:13 am

I was going to bookmark these to make immediately since it’s berry season and I assumed they called for fresh berries. But now that I see that they’re dried – I can make it anytime. This looks delicious.

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Sarah Caron July 29, 2009 at 8:19 am

Oooh, those look so good (and impressive!). I am mentally noting this one for future giveaway treats usage. I think this could be a really awesome ice breaker for Will’s teacher :)

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Patsy July 29, 2009 at 8:21 am

Looks like a great bar no matter what time of year it is! The teachers must have loved these!

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FireMom July 29, 2009 at 9:25 am

Oh, these look great. I assumed, at first look, the recipe would call for cinnamon (which I can’t use as I’m allergic), so I’m thrilled to find that is not the case.

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Ramona July 29, 2009 at 10:28 am

They look good. Bet they were devoured.
Ramona

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Natasha - 5 Star Foodie July 29, 2009 at 10:56 am

These berry bars look scrumptious! I would love one right now!

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Claire July 30, 2009 at 2:01 am

I made something like this a few weeks ago and they were SOOOO good! A yummy treat that felt (at least a little bit) good for you. :-)

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jan July 30, 2009 at 9:51 am

Made… used a pint of fresh blueberries instead of the 1-1/2 lbs of $$$ dried berries called for. I even bought ‘quick-oats’ for the project.
Pretty darn good! I posted a pic of the uncut bars in my facebook.
Thanks, Cate, for the inspy!!!

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Susan July 30, 2009 at 11:09 am

I love these kinds of fruit bars. These look great.

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Katrina July 30, 2009 at 10:41 pm

These bars looks delicious! I love that any berry could be used and/or a mixture!

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Meg August 4, 2009 at 10:29 am

Those are absolutely making my mouth water — and I have the perfect event coming up to try them out! Yay!

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