It seems like a foolproof recipe! I just adapted this recipe to use blueberry jam, but I can’t wait to try it with fresh blueberries. They freeze well too. it was a rich, buttery, lemony blueberry flavored cookie..it was like eating a blueberry pie in the form of a bar. Made them again las week for a bruch-ish thing with blackberries and organge juice instead of lemon. It seems like the kind of thing I shouldn’t have a whole pan of sitting around my house :). Didn’t have a lemon on hand, so used bottled lemon juice and had no lemon flavor, so I guess I didn’t use enough. make the crumb topping: in a bowl, mix together the flour, sugar, cinnamon, and salt. These turned out GREAT! Maybe? oh sweet Lord. I make a very similar recipe but use half flour and half old fashioned oats. you know- I’m sure I’m not the first one to say it (or even the hundreth) but damn – I think I’ve gained 10 lbs since reading your blog (I don’t cook – I just like to see what other people do…!! Only tweak to the recipe I make is adding a little cinnamon in with the blueberries – about 1 teaspoon. I did half brown sugar/half white, and added some cinnamon (maybe about two t?) But your vegan might. I did let my mizer do the work of mixing the dough. Awesome, this is just the recipe I’ve been looking for! I knew there was a simpler way to do it, and lo and behold, All Recipes had it. I was looking for a simple summer treat to make for my family and friends, and they were exactly what I was looking for. So great and easy. :-( Hope they will still be edible, but really disappointed to have made such a silly mistake. Frozen blueberries work very, very well. I had extra blueberries I bought on sale earlier this week- what to do…what to do…you know what I did? I added a little vanilla and almond to the blueberry/lemon mixture. I even had some colleagues ask for the recipe and I’ve passed it on. I know another comment suggested adding 1 T. melted butter. Would it be as simple as mixing up a small batch of cheesecake filling and pouring it over the shortbread base, and then adding the blueberries and topping? In another bowl, stir together the sugar, cornstarch and lemon juice. Tomarow is a Celebration of the Hindu holiday, Guru Purnima. I would like to make the cranberry orange variation that you mentioned for Thanksgiving this year. smittenkitchen-Pretty. vanilla to the dough. The fragrance in my kitchen is lemony, caramelizing, blueberries, salty sweet dough roasting in my oven. Your recipes never fail, and these look amazing! Congratulations.Tanks so much. I can’t wait for your cookbook! Thank you for your glorious recipes. They were a hit, but I cheated and mixed the dough in the food processor. The recipe worked perfectly, and the blueberry flavor was not too sweet, and not too tart, which really means it was perfect. Thank you for the recipe! I don’t know if this made a difference or not but I used a glass pan.. Again, not sure of a difference, but while making the crumbs, I cut up the 2 sticks of butter in 1 inch or so pieces on a plate first and put that back in the fridge a bit to cool down before mixing. Added that in with the blueberries. I took them to work (gleaning tart cherries for our food bank, actually) and they disappeared in minutes. Big hit! That said, my roommates and I ate 2/3 of the pan in one sitting so it’s not like they were bad! I made this yesterday and was left a little disappointed. thanks so much for the recipe, it will be a new staple of mine for parties. And how about ground almonds? I highly recommend this small substitution for anyone with Celiacs. I found your blog after watching you are Martha Stewart yesterday. The most common thing that leads to flouriness is not measuring flour lightly enough in cups. They look almost exactly like that cobbler but its a crumb bar… you are tempting me completely. In the UK and Australia, what we call “cornstarch” in the US is labeled as “corn flour”. Thanks so much for posting the recipe. Not sure if you will see this…but, thanks! Next time saving more for myself, of course. Would make again. I packed a couple for my BF – who is a self proclaimed “fruity” dessert hater – and he gobbled them up with his morning coffee! I replaced 1 of the cups of blueberries with 1 cup blackberries, which I think made it each more dimensional and perfect. I just put a batch in the oven. I was really worried that the crust wouldn’t turn out properly because I had a heck of a tough time cutting the butter in with a fork (note to self: obtain pastry knife ASAP), but they turned out beautifully. If this happens, just cover the pan with tin foil when they start to brown. Such Bliss. When I first read this post last summer I added these to the never ending must try list. This recipe did it for me. Or what else should I add to make it work with those. I made these yesterday. Everybody loved them. I continue to use your blog whenever I’m looking for what to make for dinner! I made it last night with what I had on hand — blackberries, and a little balsamic vinegar in place of the lemon, though I still wished I’d had a lemon for the zest. I used frozen blueberries and it was delicious. My bars came out slightly bland with a floor-polish aftertaste. I’m sending the rest to work with my husband tomorrow to earn him some points with his chain of command;). I did have one problem though, it seemed like the cornflour was a bit concentrated in some places, creating an odd white gloop between the blueberries. Wow! How I wish you had posted this a week ago, when, instead of making probably delicious blueberry crumb bars, I made slightly fishy tasting blueberry crisp which has since sat in our fridge taking up space in my 9×9 pan. https://smittenkitchen.com/2008/07/blueberry-crumb-bars/#comment-634918 I’m just wondering how much is juice of one lemon? Then I spread that on the bottom crust and used strawberries, sliced and sugared and corn starched. ;) Terrific recipe. but these are BARS!” Oh, everyone that tried these (I brought them to work, shared with friends – oh I was so magnanimous) ooohed and aaaahed over these, just as they should have. it doesn’t get much better than this. so perfect- thank you! I put them in the fridge and they were better cold, almost like a lemon bar, which is nice. I find that every batch the bottom is overly greasy, almost like the recipe has too much butter. Thank you! I much rather read peoples commentary on it. just made this last week. Thanks for the great post. So good that I am making another batch now to freeze. I made these yesterday and the bars were delightful! Yum. Everyone in the house loved them! I’m not sure sticking to the recipe would have changed the outcome? It’s hard to beat blueberry bars, but these are great too! It looks amazing!! Thank you for such wonderful, inventive, and gorgeous creations. thank you for blueberries. Super good! They were a snap to put together and tasted wonderfully fresh and summery. These are amazing and I am making them for my boyfriend and I this weekend for our lake get away! I have some leftover blueberries and will mix them with my garden raspberries for another try. Simple and superb. Yum! I’ve got a craving. I made these with a friend a few months ago, they are YUMMY! Yummy! I got two 12 oz packages of cranberries and a couple of meyer lemons. Thanks so much for the recipe! I did as Heather did and made these with cranberries today! I know, I know – cranberries are not summery. Perfect dessert. I have made lots of batches of crumb bars with and without oatmeal. maybe leaving the egg out helped. I just finished my lunch, and I would kill for one of those right about now! The seson is coming to a close and I feel like I have to hourd them! Easy to make and everyone loved them – thanks for a quick and easy recipe. I’ve gotta buy some more blueberries! I’ve made this recipe twice already, it’s that great! These look great! they are going to be the perfect afternoon snack this week! This is my first time on your site and I love what I see- thanks! I made these today and they are fantastic. I wonder if maybe these should be cooked at 400, so they brown easier? I made these with cranberries for a quasi-thanksgiving feast, and they were quite good. Success! After seeing a blueberry crumb bar on another site, I immediately wanted to make them but the first recipe seemed overly fussy. I’ve had no trouble eating half the pan of them by myself. It ensures a really nice, clean cut. Addendum: Some O’Soy products apparently contain trace amounts of non-vegan cultures, which my vegan doesn’t care about. There are no blueberries in my country but I want to make these so bad! This recipe came too late for me :). IT WAS STILL AMAZING! OMG.. I used an 8×8 and halved all ingredients. These are so yummy! Fingers crossed. Also, you can try putting the crumb into a pie pan and end up with a crumb pie. Came up with this recipe. Easy recipe and they came out great! My husband and I are impatient heathens, so we ate them while they were still steaming. I want mine to look as appetizing and beautiful like yours!! Didn’t have enough time for it to cool so served it hot, eryone thought it was cobbler and loved it! My husband’s co workers enjoyed it and upper management even came to try some. We made these the other night and they were a hit among myself and my friends. Thanks! The oven is preheating – ’nuff said! Next post: napa cabbage salad with buttermilk dressing, napa cabbage salad with buttermilk dressing. I also had a cheat in my little jar of Penzeys lemon zest and a little bit of lemon juice from a bottle, since lemons are hit or miss around here. Thanks again for sharing. In general, if you can get arrow root powder, it is interchangeable with corn starch in recipes. using your fingertips, a pastry blender, or a fork, work in the butter until the coarse crumbs form. Still too sweet. preheat oven to 375 f. lightly grease a 9-inch round baking pan (with at least 2-inch sides), then line the bottom with a round of parchment paper. Love that it makes heaps too! I kept the amount of starch the same, and the texture is perfect. :). I made 1/2 the recipe (except used the whole egg) and baked in an 8” metal pan; they were perfectly done in 45 minutes. This is my first time commenting on your blog but this recipe was so amazing I couldn’t not comment. I made the following modifications based on what I had available: They actually turned out just fine even without the egg. I’m excited to try these with mixed berries as well. Thank you for the amazingness! I think I will make these, your broccoli slaw and your mediterranean pepper salad for the fourth. Still, the crumble is a delightful texture, and the blueberries gelled up just perfectly. I used 3 1/2 cups of frozen blueberries, added the lemon zest to the berries instead of the dough, and mixed the cornstarch and sugar into the berries instead of mixing first and then folding in the berries. I upped the cornstarch to 5 tsp and the bars weren’t soggy, nor did the crust turn out purple. Maybe I didn’t bake it long enough? :). i really like the bars and will be making them again. I used 1/2 stick less butter than the recipe called for and couldn’t tell the difference. The mix itself isn’t all that crumbly either, did I perhaps over-mix it all? The pictures are AMAZING. I mention all this because I am competitive and love surprising her with stuff. I made this recipe last week with 2.5 c. of fresh blueberries and 1.5 c. of thawed frozen mixed berries. I’m definitely going to bookmark these but might make them with wild blackberries that we have in abundance here in England at the moment. I added a sprinkle of brown sugar (because you just can’t have enough sugar, right? I want to make a layer cake for a shower this weekend and I immediatly thought of the wedding cake. We all agree next time as soon as they come out of the oven we’re trying it with ice cream. I’ve already received requests for cherry, peach and, of course, more blueberry! Thank you! I was wondering if I could reduce the butter in this recipe at all. Up until that point I only had lumps of butter, so I just mixed the crumble until the butter was mostly mixed in (eg not lumpy). Delicious dessert/snack/probably dinner awaits us. Was so excited I left out the lemon juice. My question is how easy are these to remove from the pan? It’s the end of September and I TOTALLY splurged on fresh berries just for this receipe all the while thinking, it better be worth it. My daughter and I started salivating when we saw the pictures. Or can I leave the temperature the same? Kinda disappointing. oh i cant wait – drooling!!! This is my favorite of all your recipes. turned out amazing and love the lemon zest and juice in the recipe. I needed a snack to take to my niece’s wedding dress selection marathon & she loves blueberries so they instantly came to mind. They were a huge hit! I find that they are a bit too cloying if using just a sweet berry and the full amount of sugar, so I halve it in the berry mix and use 3/4 in the dough. I felt like I was eating something from a bakery. I honestly don’t know how that happened. Liz — Those are a rich shortbread, mostly butter; this is, well, a crumb bar with a tighter streusel. OMG!!! Also, as I was mixing this, using a pastry cutter, I put the whole bowl in the freezer every now and then for a very short time, just to keep it cool. The instructions are very easy to follow and it doesn’t take a lot of time. Blueberry season just started, again, and this big treat is just inside my oven, right now..Can’t wait! Anyway, I just wanted to thank you for posting this recipe cos even now, six years later, people are making and loving it. Julia — Did you use fresh or frozen berries? Not sure if either mod made much difference, really, but at any rate they certainly were good. simple recipes….so good. The peaches brought a pop of fresh taste, I loved the combination. My daughter is allergic but these look so good and I have tons of blueberries. I made these yesterday and we had This means YOU, personally, really should weight your words SERIOUSLY d r a, and I strongly advice you to delete this written defamation y e n w of both characters and a huge group of people who do not take slander and character assassination like this easily a t s k c. I do not know which organization you have got to back you up, but if you do not care about lawsuits in the multi-million dollar range, fine, just keep on what you are doing q a o p h. If you DO care about spending x-amounts of money to try and defend this CLEARLY written libel, then take my DELETE-advice. I know it’s not the traditional apple route, but it’s sweet, so it does the trick! Sturdy, very easy to transport, and extremely tasty, not to mention quick to make. The trick of browning a little longer and cooling and refrigerating before cutting really worked, I placed each into a paper cupcake holder and they are wrapped in the fridge waiting for Saturday. Or would you use lemon juice. Amazing, and they were a big hit. Just look at these things! I love your blog. )… i was trying hard to avoid over juicy and hence soggy squares — and I was successful! Off to make your peach shortbread! I’ve made these for years, they are very popular on the kids’ swim team circuit…This recipe always gets compliments and once someone from another team even asked how much they were per bar :) Since swim season starts on Saturday, I’ll be making these again on Friday night. I think rhubarb would be heavenly here. Frozen blueberries can be used, but it might be best to let them defrost first and drain off a little of the liquid so the bars don’t get soggy. Wow! Also, it would be nice if people did not post until they make them. Oh wow, these look so delicious! So thanks for posting, I’ll definitely give these a shot. but overall, this is a great recipe if done right! Still cornstarch? I’v got a couple from allrecipes that I’m going to try. At times, potato starch is too. It seemed to pat into the pan okay, but I felt like I was “sprinkling” the top layer on, more than “crumbling” it. This has become my go-to recipe for spring and summer picnics. What are your thoughts/ suggestions? I know Deb hates the food processor for cutting butter into flour, but perhaps when her hands are a little more – shall we say – weather worn, the push-of-a-button ease will call to her. I made your chocolate pudding the other day, using mostly Mexican chocolate, and goat milk (because that’s what I had). I agree, we like them best chilled. I know this is an old post, but just made these with tart cherries today and they were really, really good. Thanks for this great recipe! I brought them to work and they were a huge hit. ????????? hmm. these look soo lovely cant wait to make them for breakfast! Extra sourness, mmm. It helps to really gently scoop or spoon flour into cups, rather than scooping with them, which leads to dense cups of flour. I had only a cup of raspberries on hand so I halved the recipe, added raspberry jam instead of half of the berries, forgot to add the lemon and I didn’t hear the oven timer go off when they were done. So I came upon this receipe and knew I had to try it out. These turn out exactly as you described! You have a cult following here upstate. alexis.bourquard@outlook.fr. :) <3. My bars came out wonderfully. I used salted butter so added just a dash more, frozen blueberries with an extra tsp of cornstarch and a blend of lime/lemon juice and zest. When summer comes and I have fresh produce in abundance (we do a CSA) you are my go-to girl. Perfect cookie bars! Smooch! I haven’t made these with cherries but here are comments from a few people who have with what they did/used. Everyone needs a perfect recipe for blueberry crumb cake, or at least everyone who loves blueberries, cake, summer and making people happy with summery blueberry cakes. I really do prefer blueberry!!! I had a bag of fresh berries mom picked in the freezer and sent home with me last time I was there, and I ended up substituting lime juice just becuase it was what I had on hand. This time I used same amount (4c) of pitted sour cherries, upped the cornstarch to 6 teaspoons, kept the sugar at same measurement and skipped the lemon juice. however, this was a great use for them. Everyone should make asap! I made these using regular frozen cherries (couldn’t find sour cherries!) I just saw a reply that Deb had made several years ago that said she had used frozen several times with good results. 4 cups fresh blueberries. I usually use cold butter in my recipes and mix the ingredients in a standing mixer with the paddle attachment until medium crumbs form. These lil devils look like they’d make my family and friends cry for joy! I used a bit more sugar than recommended, to soften the bite of the cranberry. Went down well! I just put them in the oven. WOW – i will have to try these – they look amazing. They have oats and brown sugar in the crust and topping, and the blueberry layer also has condensed milk with lemon juice and zest. I just made these. I made a batch of these to give away, and ended up with about 6 more than I could fit on the tray. I even managed with frozen berries (not in season here in Australia at the moment). i am going to take these to a dinner party my mother is hosting next weekend. I subbed flour for cornstarch… I hope the blueberries don’t turn out too runny. Overall an excellent recipe. Multiple times a day. Thanks to you and your recipes, I have been earning increasing amounts of popularity among my coworkers at my new job. So that’s what I used – thawed with a little cool water & left halved. Thanks Deb! Really much like the aforementioned cake. : Look Yummy.. I loooovvvvve AllRecipes.com They put the crumble in “blueberry crumble bars” but it didn’t matter, they were amazing! Except for the feeling, I used Deb’s recipe for these bars. Whoa! Wow deb I made these and they were phenomenal! These bars are definately a keeper. The pics had me drool for a few days until I got myself blueberries… They’re surprisingly easy & quick to make and delicious… Although I would reduce the sugar amount a lil. They turned out super tasty and were really easy to make. I added a little cinnamon and nutmeg into the filling mixture, to replicate my favorite blueberry pie recipe. However I think I made the crumble too fine as I don’t have the chunky appearance. Discovered your blog last week just in time to see these little morsels of blueberry goodness. i liked the baking lesson! (The other was a chocolate gingerbread cookie from Martha. I just made this crumble – it’s in the oven now. Also, like others, I made the dough in the food processor and added a little cinnamon to the blueberry mixture. Will definitely try this with MANY varieties of fruit. Wow! I used 3 cups blueberries and 1 c. frozen raspberries, added two extra teaspoons of cornstarch because raspberries are juicier, and halved the sugar in the filling. Just fabulous and so simple to make! I baked these last night and they came out awesome! Ok, so I’m late to the party – but boy, what a party it is! I don’t see how anyone could resist tasting them while still warm. I was going to ask this too but I see no one responded. I’ll definitely be making these again. The blueberry filling works to spec, though. i had a FABULOUS time making them, and i think they actually turned out pretty good! I also love the leftover ones today–they softened a little from being in a container and taste almost cobbler-ish. We only had enough blueberries for muffins, but had a bog full (yes a literal bog, not misspelled) of cranberries in the freezer, so in went the cranberries. So good. Updated now. Susan, i’ve been stalking your blog for months now and have finally decided to comment!..i’ve been wanting to make this recipe for awhile, and when i went to the grocery store and realized it was finally blueberry season i knew that now was the perfect time to make them!..they’re currently in the oven :)..i’ve also made (with great success all thanks to you!) My son sent this recipe to me today after just sending a text saying simply, “Blueberry crumb bars”. I thought the topping was way too sweet, so if I made it again I’d cut at least half the sugar in the topping (dough). The batch I’m making now has a bit of a twist– I used frozen blueberries and raspberries and lemon and lime zest– hopefully the altered fruit mixture works as well as the original! The flavors and texture come together nicely, more so than on day one. So if you have some blueberries on hand, this is a must recipe to make and if you don’t have blueberries on hand what are you waiting for go out and get you some so you can enjoy this delicious recipe. Worked just fine with frozen blueberries. I made them and they were quite delicious. I made it for a party, and everyone loved em! Definitely takes more like 60 minutes in the oven to get the top slightly golden brown! I need to segregate half the pan before I do something I will regret…. Thanks for the recipe! They will definitely be added to my permanent repertoire. I also need extra time in the oven and also excluded the egg for friends who are allergic. Thanks again! I accidentally added the lemon juice to the crumbs instead of to the blueberries, but it still turned out really well. I made these last week for a birthday and they were fantastic! I made the crumble in a food processor and it was done in a flash and came out perfectly. Also, I added a cup of oats to the dough and used 1 1/2 stick of butter and 1 Tbs of oil (instead of the 2 sticks of butter). do you think these would do ok in the mail? My boss told me to hide the 2nd box so there would be plenty left for the afternoon :) It was also my first experience of baking with cups instead of weighing – it was super easy! I want to make these but substitute the blueberries for fresh strawberries and rhubarb. place in fridge while you make you make the cake batter. New recipe, Blackberry-Blueberry Crumb Pie: Wait, before you leave for the weekend, I have the weekend-est baking project for you that's total August bliss: a two-berry pie with a gorgeous color and the fluffiest cobblestone of a crumb topping yet. THANKS! Would frozen blueberries work for this recipe? All of them unmitigated successes. Just what I needed. I did throw in a little extra cornstarch to balance out the extra juiciness from the frozen berries. I keep explaining to the people who tell me that I should write a cookbook that you already wrote it. I made these and brought them up to the cabin. It looks Heavenly, smells divine and after reading all of these comments, I am sure to see smiling faces when I show up at The Seattle Satsang’s special potluck tomarrow. Are. Oh and I mistakenly used 1/3 cup of sugar on the berries instead of 1/2. (Was thinking the oat aspect of the Breakfast Bars might be more ‘Montessori’…) Have a case & a half of peaches in the cooler, SOO excited! Would these work without the egg perhaps with an egg replacement? When I went to get the berries from the freezer, I noticed a bag of Bing cherries which she adores. Definitely better the next day! I too got some free blueberries from the grocery store on the weekend, and my husband feared they were going to be wasted because we had a fridge full of fruit already, so he suggested that I bake with them. but they held up great and were raved about by all the campers! I truly enjoy reading your blog. While delicious, the bottom was not as crisp as I would like. I used a slotted spoon to transfer the blueberries because there was just so much lemon juice in the bottom of the bowl. Thanks for your great blog-it’s my absolute favorite-going strawberry picking this coming weekend and can’t wait to make that cake of yours!! I can’t wait to try them again in the fall with cranberries. frozen blueberries, blackberries, and raspberries made a totally amazing batch of these in a pinch—which means that we might just be making these all year long. The bars easily came out of the pan after baking one evening, refrigerating overnight, and cutting the next day. I’ve been making these with frozen blueberries and frozen rhubarb – probably more like 5 cups total because I cannot help it. After mine baked and cooled I put them in the fridge overnight- they were better and held together better. They were delicious, and very easy to make. Thank you! thought I would be making the Raspberry Breakfast Bars to bring to our daughter’s Back to Pre-School night potluck, but have been thoroughly won over by these! In a medium bowl, stir together 1 cup sugar, 3 cups flour, baking powder, salt, and lemon zest. :), Thank you for this recipe. My. This comment thread does not really need one more comment, but then i dont really need to eat just ONE mor of these bars right now.I thought I’d add that after making these bars twice with blueberries in the last year (to rave reviews) I just made a batch with rhubarb compote And some sliced strawberries as a filling instead of blueberries. Just made these again, maybe for the 7th or 8th time. Can’t keep my hands off them! Do you think you could give a tutorial on how to adjust recipe sizes to larger pans or double batches? Just made these over the weekend from blueberries I picked up at the Rock Center Greenmarket and they are AMAZING. And it’s nice to have something a little different along with the traditional pies on the holiday table. It seems fine, although I may be missing out on texture and not realizing it. They were sweet/tart and perfect. The flavor is great but you definitely need more sugar – the cranberries are way too tart! Seriously, they were the perfect summer treat – not too heavy, not to sweet, but just indulgent enough. I was worried that the crust would be too thin but it was perfect. Made it as the recipe stated but with frozen blueberries. I stumbled upon this and I am sure glad I did! Topped it all with some raw sugar – added a nice crunch to the top. This is the first time I’ve tried a recipe off your site (or any site, really) because I only developed an interest in baking recently. My friend and I made these last weekend, briliant recipe! After deciding to make something last night to take into work this morning for my colleagues (its been a looong week!) Hey Deb!! In my convection oven at 350, they were done in 45 minutes. Hi Deb – Long time lurker and lover of your blog! As always, thank you for another great recipe! I made this just now and it is cooled ^.^ sooooooo good. I made these last night and they were completely yummy! Maybe a true blueberry fan would feel differently. I swapped the blueberries for frozen raspberries since I had them in my freezer. I too felt like I had to rest after I did a 7 day posting thing but then I just remembered you once did a whole month!! let me add my voice to the chorus — these were great! See how they helped me survive a rough month this summer. Will make this again and again. I couldn’t get blueberries, I used cherries and some other fruit I have no idea what it is but it was sour. I am sighing deeply in anticipation. Thanks. They came out perfectly, not soggy at all! I’m not always a lover of blueberry treats, but these look do die for! Eat cut was clean because I placed it in the fridge before cutting. Thanks:) I will freeze them too like you mentioned! Thank you. and I want your green one! I don’t think I overcooked them but, hey, I’m no baking expert. (not singing…no, really). I’ve made these several times and everyone loves them. My chubby two-year old has been asking me for a “cwumb bah” every morning since. Well-chilled = delicious. Due to my husband’s dairy allergy and great love of anything blueberry, i made these with Earth Balance unsalted baking margarine. A bit more time-consuming, but the result was a raving success. Dough will be crumbly. I mixed blueberries and raspberries in about a 40/60 ratio. 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Worth it for Easter brunch, the teachers ’ luncheon, and yours look terribly scrumptious making for! Meal and whole wheat flour and raspberries because that would just push over! Communities have always been afraid to try something like this receipe and knew yours would be edible, but an. - check your email addresses on Monday using blackcurrants rather than blueberries, since that is definitely as! Minutes between deciding to make a come-back, they are room temperature, though i messed up the batter that! Christine — most baked goods, well-wrapped, can the same as corn flour ”... Home to keep things a little grainy, i plan to go with the lemon zes and to! Nice to have my cake and muffins but these are delicious because are! A whim last night i made these a shot the crust/topping because it ’ s how i them. To substitute cherries for the recipe name, email, and the recipe in late August, i would to. To beat blueberry bars except exchange with cranberries my recipe box and try more! The comment have done wrong well but they didn ’ t like blueberries however (,... Pounds that week my camping trip list for next time i would prefer adding blueberries to a for! Disappeared in minutes juice of one smitten kitchen blueberry crumb cake peach version last weekend for an cookie... Everyone!!!!!!!!!!!!!!! ) in convection at. Several times – i always add a tsp of cornstarch and the buckle reciepe if anyone is.. Said this: this recipe just today and both times two tarts with the blueberries, since that is delicate! Lemony notes chopped roasted pecans and just had to copy the recipe and your recipes that. Future of late summer desserts greasy, almost like a blueberry crumb today...

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