These were excellent! I nixed the idea of using limes as too strange (I wish I’d read all the comments; I love Froot Loops!) Please post more recipes like this! Great recipe find, Deb. I made this last year on my yearly visit to South Carolina and now im back again, they are the best thing you will ever taste…. Can’t wait to try them out, thanks for sharing :), Hi D — Carefully. Thanks for this great recipe. I love these blueberry bars, they are highly requested now! What is the difference between “white sugar” and “granulated sugar”? I have a feeling that I will be extra popular at work tomorrow when I bring these in. These are so great, I think we got ourselves addicted. This is just perfect. you kill me. My husband is a blueberry fanatic so I’m giving these a shot this weekend. Sorry, your blog cannot share posts by email. I used frozen blueberries. I used 2 c. white flour, 1 c. white whole wheat flour..about 2/3 c. vanilla sugar and 1/3 cup brown. I put them in the fridge and they were better cold, almost like a lemon bar, which is nice. I can see this becoming a regular :). I made these last year and I’m back again. I loooovvvvve AllRecipes.com i made these for part of my son’s 2nd birthday party brunch. I made this yesterday and was left a little disappointed. I think I will make these, your broccoli slaw and your mediterranean pepper salad for the fourth. For the berry mix, I dried the berries well first. I think it could accommodate 5 cups or more. I used a mix of small Italian, black and red plums, sliced fairly thinly to make 4 cups. And there wasn’t a whole lot going on. I made the cranberry bars from your book. I headed out in 98 degree heat to pickup flour so I could make these today! The bars came out beautifully. My thoughts: I, too, had trouble getting them to brown. AMAZING!I made these with frozen blueberries.the dough was pretty difficult to blend without a pastry blender,but i was rushed for time so settled on big chunks of butter.Turned out awesome. i (and others) could not stop eating them! Taking them to a dinner party tonight and planning to serve with lemon ice. I literally just finished making Mark Bitman’s no bake blueberry cheesecake from last week’s wednesday food section when I see this post. or turbinado or coconut sugar or maple sugar (and would use this all the time if it weren’t so expensive!) Thanks Deb! Otherwise, perfection. WOW! I made these using coconut palm sugar & whole wheat flour to keep things a little healthier. I’m making these! I usually try to convert things to gluten free for the rest of the family, but I may just dive in gluten and all. I made these for my sister’s potluck and they almost didn’t make it out of my kitchen. thank you for blueberries. Because, let’s be honest – there are very few things in life that can’t be improved upon with a little cream cheese! Another beautiful recipe to try – with my first successful crop of backyard blueberries! Packed up the kids and ran right out to the store for blueberries (in the pouring rain). From the sound of the happy groans I heard as they were enjoying them, we will have the most substantial laundry room floor in the county! Thank you! 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’m a little more confident now (due to the jacked up banana bread recipe you posted- which is one of the few that i found that actually uses cinnamon!). The whole pan was gone by 11:00 am! I have made lots of batches of crumb bars with and without oatmeal. Thanks so much! 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). Next time I will follow your recipe exactly! Too bad that blueberry season is so short here in British Colubmia. Would anything need to be changed if I wanted to substitute cherries for the blueberries? so perfect- thank you! I just pulled my batch of these out of the oven. But here, corn flour is typically flour made from corn, and not just the starch of of it (which is flavorless). My friend Kat has been raving about your site for a while, so I came here to find a cookie recipe to bring to a dinner party. Which size would be better? It was still absolutely delicious. -due to Malaysia humid weather, is it best to thaw in fridge overnight and serve immediately to guests? Yum! Added 1 teaspoon of vanilla to egg (beat with egg prior to adding). Good luck! Probably not as glorious as the original, but had a nice shortbread-y texture on the bottom and browned a bit on top. Thanks Deb! I’m off to the kitchen to whip up a batch pronto! These are in the oven as i type…..Im so excited to come across your site this morning! Theoretically, we are supposed to move this Saturday, but evidence is mounting — in the form of a kitchen without countertops or appliances, a toilet in the middle of the living room, and a p… These are pure poetry. Many other recipes i can t wait to try! I did a little taste and it’s wonderfully tarte and sweet :D THANKS! the pan is already half empty!! best recipe ever! Luscious! Fun to see you “for real” rather than on a blog. 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). thanks for sharing!! Just wondering what I can do differently next time. i have been thinking about this recipe since you first posted it, but didn’t get around to trying it until last week. “I realize lime+blueberry flavor might be the secret ingredient in fruitloops” — You are a genius! I’ve made them a few times with the blueberry filling and they were also amazing, but I’m still waiting for blueberry season, while rhubarb and strawberries are in season though I’ll be making a few more batches of the new mixture. Lisa — Yes. I did wonder why this recipe doesn’t mix the crumble in a food processor, like the lemon bars or other shortbread-like bases on the website? i only had frozen lemon juice from my tree but no zest so i missed the zip the lemon zest would provide. I guess the crumbs were just heavier/bigger than they would’ve been otherwise. Mine only took about 40 mins to bake. (The other was a chocolate gingerbread cookie from Martha. Note that you can taste the blueberry flavor more when they are room temperature, though they lose a little crunch. Your dessert will be pretty watery. I will try it with raspberries, like Danielle mentioned above! Just tasted these bars after letting them cool for about a half an hour….very delicious! Thanks!!! Thanks! I LOVE blueberry bars with crumb topping. I just made these in preparation of a camping trip this weekend, and not only were the completely delicious and easy to make (my first time making any sort of crumble!) Super easy to make as well. These look amazing! I didnt really like the crust/topping because it had a shortening flavor to it. I watched it bake quite carefully. I actually went out and bought blueberries and a lemon (I had everything else) and made this recipe immediatly after I read it. I used wholemeal flour and cutting the butter in was taking forever so I added a tablespoon of melted butter and it brought it together. Making another batch tomorrow for company. I adapted the recipe to use some new season rhubarb. Thanks Deb! I’d like to give them another shot, but does anyone know what I could have done wrong? I’ve seen this on Mennonite cooking blogs. turned out great! Both times they turned out fabulous. My brain was so overwhelmed! I was looking for a crumble recipe with fresh berries a couple weeks ago and couldn’t find one!! The flavors and texture come together nicely, more so than on day one. Maybe almond extract instead? I loved this! You definitely can although they’re a little soft and may remove more easily if you chill them first. Made these the other day! I have no idea how much every cup is. and I want your green one! I’d probably only use 3/4 of a stick of butter next time or less. how much each? 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. 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! (You might know this so feel free to roll your eyes at the baking lesson if so! Tammie — Potato starch and/or arrow root powder are usually good cornstarch substitutes. simple recipes….so good. They are super-delicious – and I love a recipe that’s hands-on like this one. make the crumb topping: in a bowl, mix together the flour, sugar, cinnamon, and salt. Shortbread and blueberries, two of my favorite things. They lived up to the promise. My Mom had me make them again for the teachers she works with before I left for summer classes. The only change I made to this recipe is that I added a little extra lemon juice and a couple teaspoons of cream cheese to the filling. All I have are dehydrated blueblerries… do you think they will work? Cool completely before cutting into squares. Will have to try something like this soon (and then share it with the hungry mouths at work). Thanks for the wonderful site. Thank you, thank you, thank you. My question is…as I’m about to make this recipe…when a recipe states ‘white sugar’, is there a reason for that, or can any sugar be substituted? I’m guessing regular. 2 sticks of butter seems quite intimidating for me. I’m not sure sticking to the recipe would have changed the outcome? And it’s nice to have something a little different along with the traditional pies on the holiday table. These were brilliant – super easy and the lemon zest gave it a classier kick. Commenters #471, 499, 557, 560, 561, and 603 offer tips for using fresh cranberries. Just made these but using half the ingredients and using an 8 by 8 pan. My 13 yo daughter is always looking for cooking adventures. Update: I’ve made these 3 times for picnics and I took home an empty pan each time! My “baby” will be 34 this December! Thanks for another amazing recipe! :). I highly recommend it! YUM!! Woke up. Thank you for such a awesome, easy to follow recipe! Amazing, and they were a big hit. They are OK—not very sweet. (Dough was too wet, obviously! took the couple leftovers home and chilled them. I have made these for a few years with whatever is in season – strawberry, cherry, blueberry, cranberry, peach … the list goes on. I expected to have leftovers but everyone took seconds. Thanks for posting this recipe! I did cut the sugar to quarter cup in the filling and it was good. I use frozen blueberries almost evey time. but refridgerated overnight and they are yummy today. These look great! Perf! Blueberries cost a bomb in my country. I have made these twice in the past week and they turned out great. First is to make more dough, I ended up with not enough left for the toping; second is I found it to be too tart even though I sprinkled more sugar on top of the berries before putting the crumble on top, so I must add more sugar to the dough and berry mixture next time. I didn’t find them too sweet at all, and was expecting them to be more tart from the comments, so I’m glad I didn’t add more sugar. Brilliant. I just picked some blueberries and wasn’t sure what I would do with them. Ran right back home. Do you think parbaking the crust for 5 minutes or so would do the trick? Probably the safest bet. Those look so yummy! Amazing. They were very easy to make and very attractive, I just didn’t think they tasted like much, which is not to say I wouldn’t make them again for a potluck, because they certainly were pretty and easy. Yes they look great – but its not useful feedback to say “wow I cant wait to make these”. Just wanted to check. Delicious! This year I insisted on going with her. Maybe a streusel or something on top, to give them more flavor? They look and taste so wonderful and I did it all in under 2.5 hours, mind you, 4 times the amount, and am finished. Melt the chocolate and butter together in a double boiler, whisk in the cream, then the brandy. I find that every batch the bottom is overly greasy, almost like the recipe has too much butter. We have been eating it with vanilla yogurt as a justification to eat them first thing in the morning! Made it as the recipe stated but with frozen blueberries. I have tons of blueberries here and just made plain muffins with them. This is my new favorite recipe!!! I think emma rose will like ’em and daisy also! There’s just something about making pie/cake/tortillas/chili/whatever and knowing 2 point 3 zillion people have already made it, posted their results and and assigned a score to it……. Fingers crossed. Found you through Annie’s Eats. I used lime zest and juice instead of lemon, which worked out well, and frozen berries instead of fresh (trying to empty out the freezer before I fill it up again with this summer’s berries!). ), I love this recipe! Check them out! This was so simple and came out so delicious!! :). Any tips for a crispy, dry crust instead of an oily crust? Thank you for the recipe. Sleep was a distant memory for a long time. Thank you SK!! I have a feeling this will be the first of many recipes I make from your site. Will they be just as good if I use thawed blueberries? Thanks! They’re even better today after being in the fridge all night. I know it was more involved because you cooked the rasperries down to an almost jam like state, but they were frickin amazing! This is the first recipe I have tried from your blog…I will definitely be back for more. STILL delicious, and they still hold together, especially when cold. I just made this (hooray for google right?) The frozen giant bag from Costco. I wish you had posted this sooner so I still had some left to make these a-mazing little ditties!! Thanks so much for sharing them here! And they still came out delicios! Should I change the temperature and increase the baking time? Crumble remaining dough over the berry layer. i made these for a bbq this weekend & they were gone immediately! No wonder the natives were a touch restless, these look fabulous! I added a little cinnamon and nutmeg into the filling mixture, to replicate my favorite blueberry pie recipe. So in 106 degree heat I still need something fab with out all the work. This bakery is too far away to deal with my cravings. Oh, and I found out that the 4 tsp of cornstarch worked perfectly to firm my juicy, previously frozen berries. Thanks. to my comment above? Thanks Deb! ! But if you have blueberries on hand, do not miss a chance to make these. So I was wondering, do you think this recipe would work if I baked it in a 9″ removable-bottom tart pan and served it in wedges as a tart? Made these tonight — they’re really, truly lovely! WOW!! My daughter is allergic but these look so good and I have tons of blueberries. This is becoming my go-to summer potluck recipe. I was expecting it to come together in clumps to some extent, but it didn’t. And I just realized I forgot the egg. Just because that is what I had. thank you! The kids wanted more and more. They were a snap to put together and tasted wonderfully fresh and summery. I’m so pleased I still have enough blueberries left to make them, after succumbing to my blueberry baked good craving last night and making the Joy of Baking’s Lemon Blueberry Bread instead ;). Blueberries? unfortunately, i dont have blueberries (or any berries for that matter) on my side of the atlantic…. Thanks for another great recipe! Thank you so much for this amazing and easy recipe. 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