MOMMA DINGES BLUEBERRY COUGA

Kim brought this dessert to “Nacho Night” at our house last weekend.  Our neighbor Bill (who is not a big eater) ate 3 pieces!  If you like blueberries you will love it – I refer to it as Blueberry Heaven  – the perfect amount of sweetness, texture, flavors.  We all fought over who was going to get the last 2 bars – I won and had to hide them from JT in order to have one for dessert the next night.  Kim – we want more Momma Dinges specialties!!

Crust and Topping:

3 cups all purpose flour

1-1/2 cups sugar
1/4 tsp salt
1-1/2 cups unsalted butter(3 sticks), chilled

Fruit Filling:

4 large eggs

2 cups sugar
1 cup sour cream
3/4 cup flour
pinch of salt
zest of 3/4 lemon
1 tsp almond extract
2 - 16 oz pkg frozen blueberries, thawed and drained

Preheat the oven to 350 degrees.  Grease a 9x13 glass pan with Pam.

To make the crust and topping combine the flour, sugar, and salt in the bowl of food processor. Pulse to mix. Cut the butter into 1/2 inch cubes and add to the flour mixture. Process until the butter is evenly distributed but the mixture is crumbly.  Reserve 1-1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan and bake 15-20 minutes. Cool for at least 30 minutes.

To make the filling, whisk the eggs in a large bowl, then add sugar, sour cream, flour, salt, lemon

zest, and almond extract. Gently fold in the blueberries and spoon mixture over crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 55 minutes.  Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler style with vanilla ice cream.  Leftovers are best stored covered in the refrigerator.