Wednesday, June 24th, 2009
The Blueberry Bars I made these bars for the first time a few years ago. Gareth is not usually a fan of fresh blueberries. Once upon a time he ate blueberry muffins, but then he noticed the squishy blueberries. He is not one for squishy things, so they are no longer a choice. But these have more than enough sugar, as you'll see, to entice his sweet tooth (which is as vicious as mine). Jonas loves blueberries; will eat a half pint at a sitting. So I am pleased that they will both eat these as a relatively healthy snack (if you forgive the amount of sugar). You can make it with less sugar, just be sure you have sweet berries. The berries I made it with today needed sugar. But, without further ado, here's the recipe.






Blueberry Breakfast Bars

==== Bottom Layer ====
2 cups old-fashioned oats
3/4 cup all-purpose flour (if I have it on hand, I substitute 1/4 cup spelt)
1/4 cup ground flax seed meal (if you have it, but not necessary)
3/4 cup (packed) light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt

10 Tablespoons (1 stick + 2 Tbsp/5 ounces) butter, melted
1 teaspoon pure vanilla extract

==== Middle Layer ====
3 to 3 1/2 cups fresh or frozen blueberries (rinse and gently pat dry)
3/4 cup granulated sugar
3 Tablespoons all-purpose flour

==== Top Layer ====
1 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 cup (1 stick/four ounces) butter


For the Bottom Layer ----
Heat the oven to 425 degrees F. Grease a 9" x 13" pan. In a large bowl, combine the oats, flour, flax seed, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers.

For the Middle Layer ----
Place the blueberries in the bowl you mixed the Bottom Layer in. Combine the sugar and flour and sprinkle it evenly over the blueberries. Pour them evenly over the Bottom Layer in the pan. (I find it easiest to scoop out the blueberries from the mixture and spread them in the pan, then pour the rest of the sugar/flour mixture evenly around.)

For the Top Layer ----
Place the flour, brown sugar, and butter in a small bowl and use a pastry blender or fork to combine until the mixture resembles large crumbs (some pea-sized clumps are okay). Sprinkle the Top Layer evenly over the blueberry mixture.

Bake at 425 degrees F for 10 minutes, then lower the oven temperature to 350 degrees F and bake for another 30 minutes, or until the top is golden and the edges are starting to brown. Let cool in pan on a wire rack. Store in a cool place or refrigerate. Bars may also be frozen.

I adapted this recipe from the Farmgirl blog. She has almond extract in with the blueberries, but we *really* disliked that combination.