Ingredients

• 1/2 cup cold Blue Bonnet®-stick (1/2 cup = 1 stick)
• 2 cups Ultragrain® All Purpose Flour
• 1 cup firmly packed brown sugar
• 1 pkg (8 oz each) cream cheese, softened
• 2 tablespoons granulated sugar
• 1 egg
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 can (21 oz each) blueberry pie filling

Directions

1. Preheat oven to 350°F. Mix Blue Bonnet, flour and brown sugar in medium bowl with pastry blender or 2 knives until mixture resembles coarse crumbs. Remove 1-1/2 cups of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom of 13x9-inch baking dish. Bake 8 minutes. Meanwhile, beat cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Blend in sour cream and vanilla; set aside.
2. Spread blueberry filling evenly onto crust; top with the cream cheese mixture. Sprinkle with the reserved 1-1/2 cups crumb mixture.
3. Bake 35 minutes, or until center is almost set. Cool completely at room temperature. Cover with plastic wrap and refrigerate at least 2 hours before cutting into 36 bars to serve.

Cook's Tips

1. Store leftover bars in tightly covered container in refrigerator.

Nutrition Facts

Amount per Serving

Calories

133

% Daily Value*

Total fat

8%

6 g

Saturated fat

12%

2 g

Cholesterol

5%

16 MG

Sodium

2%

59 MG

Carbohydrate

6%

19 g

Dietary fiber

4%

1 g

Sugars

1%

13 g

Protein

3%

2 g

Vitamin A

4%

Vitamin C

0%

Calcium

2%

Iron

2%