Fresh Blueberry Bars

"I love fresh blueberries and this recipe highlights them well."
 
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photo by truebrit photo by truebrit
photo by truebrit
Ready In:
1hr
Ingredients:
11
Yields:
12 bars
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ingredients

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directions

  • In a mixing bowl, add the flour and brown sugar; stir to mix.
  • With a pastry blender, cut in the butter until mixture resembles coarse meal.
  • Press 1 1/3 cup of mixture onto the bottom of an ungreased 8-inch square baking pan.
  • In another bowl, mix together the cinnamon, baking soda, and salt.
  • Add the remaining crumb mixture, sour cream, egg, and vanilla; stir to blend.
  • Add blueberries; stir to combine.
  • Spoon filling mixture evenly over the crust.
  • Bake at 350 degrees for 35 minutes.
  • Cool in the pan.
  • Sprinkle with powdered sugar.
  • Cut into bars and serve.

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Reviews

  1. This is an incredibly versatile recipe that is easy to make and has an excellent flavor. I baked the blueberry bars while we ate dinner and served them hot with vanilla icecream. Next time I think they'll make a good breakfast.
     
  2. I made this using a pint of blueberries because I wasn't sure if I would use the other cup of my pint in something else. I put it in a 7X11 pan. Fabulous! So easy to make that I read the recipe 3 times to make sure I wasn't forgetting something. The farmers at my table gave it an A++ so for me, that equals 5 stars! Thanks for sharing.
     
  3. These turned out a little softer and cake like than I expected. There also wasn't a distinct taste difference between the bottom layer and the top layer. But overall, these were very pleasant and light tasting, a great way to use up blueberries!
     
  4. This is a great recipe! I was looking for something that was more of a bar rather than a cobbler or muffin and this fit the bill. I took it into my office soon after taking it out of the oven and it was enjoyed by many, and quickly gone. I will certainly make this again....
     
  5. Good, my 4 year old wanted more . . .
     
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Tweaks

  1. I decided to try making a low-carb version of this recipe. I only changed the crust/crumb part. I used 2/3 cup of Atkins bake mix, instead of flour (you could use soy flour too), 3/4 cup of Splenda, and 3 tbs of butter. I also added extra blueberries to the top and then some ground, freshly toasted almonds.
     

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