This week has been full ofhighs and lows. We talked about the highs Wednesday so today let’s touch briefly on the lows. I’ve always heard that bad things come in threes. I never really put much faith in that because in my life, the people I have loved and lost have never happened all at once; I feel really lucky about that. But then yesterday, I found myself at a card store in the city purchasing three separate condolences cards.John and I are blessed with a large family and John has a number of close friends who have become mine in the 3+ years we’ve been together. But it still hurts our hearts that so many terrible things are going on right now. John’s sister-in-law just lost her grandmother which is one of my biggest fears because I can’t imagine life without my grandmother. She’s one of the lights of my life. Then, a colleague of mine lost her niece – her 6 year old niece. I can’t even imagine that kind of devastation.

And even more sadly, one of John’s best friends, someone he grew up with from the time he was in middle school, lost his wife. We’re not old enough to be losing our significant others in such a terrible way and it definitely makes you reevaluate your own relationship and life. Unfortunately, John’s friend lives in Florida so while we will make it there soon, we’re currently sending lots of love and thoughts. When your life hands you a lot of death or sadness, the way ours has this week, there’s only one thing to do: balance it with something sweet. Even on the worst of weeks, these blueberry pie bars will bring a smile to your face.

Blueberry Pie Bars (adapted from Kleinworth & Co)
Serves: 15 (9×13)
Crust & Topping
1 1/2 cups flour
1/2 cup sugar
1 1/2 sticks butter, cold and cubed

Filling:
2 eggs
3/4 cup sugar
1/3 cup flour
2/3 cup sour cream
3 cups blueberries, I used ones I had frozen myself

Preheat the oven to 350 degrees F. Grease a 9×13 baking pan with cooking spray. Set aside.

In a large bowl, beat flour, sugar, and butter, until the dough is combined but still crumbly. Remove 1 cup of butter mixture and set aside. Take the rest of the dough and firmly press it into the prepared pan. Bake 15 minutes.

Meanwhile, in a separate bowl, whisk eggs. Whisk in sugar, flour and sour cream until well-combined. Fold in blueberries. When crust is removed from the oven, pour the blueberry mixture over the top. Then, take the remaining dough mixture and evenly apply it over the top. Bake 45 -60 minutes, until the top is just lightly browned. Serve warm or let cool. Store in an airtight container for 3 days.