We spend more time than I’d like to admit just looking at Google images of prepared foods. It’s a good way to discover recipes and to learn how other people arrange things for useful ideas on food photography. That’s how we came across this recipe for blueberry bars. We did question the addition of basil in the recipe and so we did a search. It’s really a thing – who knew! We didn’t have any peaches so we went straight blueberry.It’s easy to make creme fraiche at home! I started this one the other day when we decided to go with this recipe, it has a pint of heavy cream and one of those little cups of plain Greek yogurt along with the seeds scraped out of a vanilla bean. It set out overnight so the magic could work, I let it go 24 hours at room temp before refrigerating. This is good stuff all by its own self!Here it is sans the crumb topping, the bottom layer is as much like a cookie as anything, it was made with half sugar and half sweetener. Mrs J subbed Splenda for all the sugar in the filling, but she did go with real brown sugar on top so it would brown.Fresh from the oven! We set this into the big freezer so it would firm up nicely for cutting into individual bars. An hour or two and it was good to go. I feared it might stick to the pan but it came out easily, be sure to remember to butter the pan!