Fresh Blueberry Bars


This past weekend my mother in law brought a large box of blueberries down from Pennsylvania for me.  I look forward to the blueberries coming into season each year because it is the only time when I can eat them with abandon, shoving handful after handful into my mouth. Plus, when it’s a good batch these ones taste a thousand times better than the small, anemic, sour-ish or flabby, flat, flavorless ones you get at the store the rest of the year.  These are HUGE and bursting with flavor, tangy sweet and almost floral. My goal is to eat as  many fresh berries as possible until the remaining ones absolutely have to go into the freezer before they go bad.  In a last ditch effort to use them before freezing I found this recipe a couple of years ago and was completely enamored.  I have tried it with frozen berries and it just isn’t the same- use fresh if at all possible!

 

What you end up with is a breakfast or dessert (lunch, in my case) that tastes the way you always wished a blueberry muffin would.  The smell of blueberry muffins lies and promises a mouthful of tangy, juicy, sweet blueberries and buttery muffin, and all I ever get is a spongy amalgamation of muffin and berry together, the flavor pretty flat and sweet.  Toss out the muffin recipes!  These are better by far.  Buttery, flaky, cookie-like crust, that’s dense- almost gooey toward the center, crumbly on top,  with a tangy, sweet, flavorful berry center.

You must try them!

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9 comments to Fresh Blueberry Bars

  • I have been eating blueberries with abandon here in Michigan too! So, so good! I love that Valiant’s shirt is off to eat the bars… must be messy :)

  • Shari Keen

    Wooo Hoooo…thanks for this, Erin…a great 4th of July dessert.

  • Noelle

    Recipe please!
    We just got back from a family reunion and one of Sebastians favorite parts was being able to sit on people’s shoulders and pick big sweet blueberries from the tops of the bushes at Uncle Stans. I think were going to give him a blueberry bush for his next birthday.

  • Noelle,
    You can click on the link on the post or here it is in full:
    Blueberry Crumb Bars

    Yield: 36 smallish rectangles

    1 cup white sugar
    1 teaspoon baking powder
    3 cups all-purpose flour
    1 cup cold unsalted butter (2 sticks or 8 ounces)
    1 egg
    1/4 teaspoon salt
    Zest and juice of one lemon
    4 cups fresh blueberries
    1/2 cup white sugar
    4 teaspoons cornstarch

    1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

    2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

    3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

    4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

    These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies!
    (Adapted from AllRecipes.com)

  • Lauren McMurray

    Okay, okay, okay, you need to just send me a care package. I know it will weather the weather well . . . so don’t worry about that. But you should make it a double batch. You should send it yesterday. And you should try not to look so easy-breezy when I feeling all hot-but-not-hot.

    Delicious!

  • Cesar Daltorio

    I don’t commonly comment but I gotta state thank you for the post on this perfect one :D.

  • Doyle

    I just tried making these and I pronounce them delicious! I use half the sugar because I am a diabetic and I don’t think it affected the end result at all. The sour cream is a nice touch, but may be just a teensy bit tangy. Next time, I may try buttermilk instead. I made the walnut ones this time, but for the encore, I will try putting blueberries in the mix. I think the oats should stay in the mix even for blueberries.

  • I had an abundance of blueberries so I went back and found this recipe you posted and baked it this evening. They’re great, thanks!! I made them with brown sugar because I’d run out of white, and I don’t think it negatively affected them at all.

  • Elly, You made me remember I want to give this recipe a try too. I think brown sugar makes things richer in a good way.

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