Blueberry Sour Cream Kuchen Bars
Treat yourself to a slice of indulgence with these Blueberry Sour Cream Kuchen Bars, a delightful fusion of creamy, tangy, and fruity flavors. Featuring a buttery, golden crust as the foundation, these bars are layered with a luscious sour cream custard enhanced by a hint of vanilla and lemon zest, and topped with plump, juicy blueberries. Perfectly balanced with a light dusting of powdered sugar, this dessert is as visually stunning as it is delicious. Easy to prepare and ideal for any occasion, these bars bring the timeless charm of German kuchen into a modern, portable format that’s perfect for sharing. Whether served at brunch, enjoyed as an afternoon treat, or savored at dinner’s end, these bars are sure to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.75 cup Unsalted butter, cold and cubed
- 0.25 teaspoon Salt
- 3 large Eggs
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 cups Blueberries, fresh or frozen
- 2 tablespoons Cornstarch
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt for the crust.
Add the cold, cubed butter to the bowl and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
Bake the crust in the preheated oven for 12-15 minutes, or until lightly golden. Remove from the oven and let cool slightly while you prepare the filling.
In a medium mixing bowl, whisk together the eggs, sour cream, granulated sugar, vanilla extract, and lemon zest until smooth.
In a separate small bowl, toss the blueberries with the cornstarch to coat them evenly.
Pour the sour cream mixture over the partially cooled crust and spread it evenly with a spatula.
Evenly sprinkle the coated blueberries over the sour cream mixture.
Return the dish to the oven and bake for 20-25 minutes, or until the filling is set and no longer jiggles in the center.
Remove the dish from the oven and let it cool completely at room temperature. Then transfer it to the refrigerator to chill for at least 2 hours.
Once chilled, use the parchment paper overhang to lift the bars out of the dish. Slice into squares or bars.
Optional: Dust the tops of the bars with powdered sugar before serving.
Nutrition Facts
Calories |
3889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 126.8 g | 634% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1060 mg | 354% | |
| Sodium | 991 mg | 43% | |
| Total Carbohydrate | 473.4 g | 172% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 261.6 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 484 mg | 37% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 746 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
