Blueberry and sour cream bars

MAKES 16

INGREDIENTS

■ 250g plain flour

■ 200g rolled oats

■ 220g light brown

sugar

■ ½ tsp ground

cinnamon

■ ½ tsp fine sea salt ■ ½ tsp bicarbonate

of soda

■ 225g unsalted butter, chilled and diced, plus extra for greasing

■ 2 large egg yolks

1

Preheat the oven to 180ºc/ 160ºc fan/gas mark 4.

2

Lightly grease a 23 x 33cm baking tin and line it with a large sheet of parchment paper that covers both base and sides.

3

Place the flour, oats, sugar, cinnamon, salt and bicarbonate of soda in a food processor fitted with the blade attachment and pulse for 10 seconds, or until evenly mixed.

4

Add the butter and process until the mixture looks like breadcrumbs. Add the egg yolks and pulse briefly, just until the dough starts to clump together.

5

Tip half the mixture into the prepared tin and press into an even layer. Place the rest in the fridge. Bake the base for about 20 minutes, or until pale golden, then set aside.

6

For the filling, whisk the sour cream, sugar, cornflour, eggs and vanilla in a bowl, then stir in the blueberries. Pour the filling onto the base and spread evenly.

7

Scatter over the remaining dough mixture and bake

For the filling:

■ 480ml sour cream

■ 150g caster sugar

■ 4 tbsp cornflour

■ 2 large eggs

■ 1 tsp vanilla

bean paste

■ 300g blueberries

for 35-40 minutes, or until the filling is set and the topping is browned. Cool to room temperature before transferring to the fridge for a few hours to cool completely.

8

Use the parchment paper to carefully lift the bars from the tin, then cut into pieces, wiping off the blade between cuts to get neat slices.

9

If refrigerated, these bars will keep for 3-4 days but they will slowly soften, becoming more cake-like in texture.