Blackberry Pie Bars . . .

Today is the Toddster's Birthday.   He requested a fruitcake for his birthday.   That is his favourite of all cakes.  He's just an old fashioned guy with old fashioned tastes.   No chocolate  fudge cakes for him . . . no Victoria sponges  . . .  no raspberry celebration cakes.  Just a plain old fruit cake and he's a happy camper.



This is the second dessert I made the other day when I had the Sister Missionaries over and let me tell you . . .  I got plenty of oohs and ahhs over these too.   Blackberry Pie Squares.  Scrumdiddlyumptious!



Picture this . . .   a buttery shortbread cookie type of base . . .  topped with fresh blackberries . . .  topped with a rich sour cream filling . . .  and a final topping of the shortbread mixture, crumbled this time . . .



baked until the whole thing melds together in a fabulously moreish bake . . .  crisp on the bottom, rich and fruity in the centre, short and crumbly on top . . .

 

I'll just have a smidgen you tell yourself . . .  just a tiny little square . . .  and then . . .



You cut yourself another little square  . . .  and then just a tiny sliver . . .  and then you sneak down the stairs at two in the morning and you cut yourself a tiny bit more . . .  because . . .

YOU JUST CAN'T LEAVE IT ALONE!  It's that good.  Yessum!  And you are asking yourself . . .  who ate all that cake?

 

Whisk together the eggs, sugar, sour cream, flour and salt for the filling until well blended.  Stir the cardamom and cinnamon into the reserved crumb mixture.   Spread the berries into a single layer over the cooled crust.   Spoon the sour cream mixture evenly over top.  Sprinkle over the reserved spiced crumb mixture to cover evenly.   Bake in the heated oven for 45 to 55 minutes, or until the filling is just beginning to turn golden and is set.   Cool completely on a wire rack and then chill prior to serving.

Serve with or without lashings of cream or clotted cream!