Blueberry Crumb Bars

by angelika on February 6, 2011

My husband took Little Man shopping yesterday, as they often do on a Saturday morning. They went and selected our groceries for the week, stopping at 3 different stores. Apparently Costco had these giant tubs (1.5lb)  of organic blueberries for $7. (as my men remember, meaning it could have been anything from $5-$10) Little Man insisted we get them, as he is a certified blueberry freak. Often he will eat an entire clamshell of them in a sitting. Even in the peak of summer they are pretty pricey, so this was a deal not to be missed. (even though they are clearly from another continent) At this steal of a deal, we could even make one of our favorite breakfast items, blueberry bars! You need 4 cups, which at WF prices would make these bars cost… well, too much.

 

This recipe is adapted from All Recipes.
Preheat the oven to 375º. Grease a casserole dish. 9 x 13 or so. Mine is a tad larger.In a medium size bowl, mix together the flour, sugar, salt and cinnamon. Cut in the shortening and butter with a pastry blender, or a fork.

The original recipe used all purpose flour, and all shortening. Frankly, I only had 1/2 cup of shortening left, so I subbed for half butter; I always prefer the flavor with butter. I love that these are 100% whole grain, and you seriously can’t tell the difference. If anything, the whole wheat adds a great nuttiness.

Once the butter mixture is mostly incorporated add the egg, having beaten it lightly first. Blend it in.

In another bowl mix the cornstarch and sugar. I go out of my way to find a non-GMO certified cornstarch. GMO anything really freaks me out. Add the zest of half an orange, and the juice. Lemon would also be lovely. I just happened to have an orange on hand. These early berries are not super sweet, the extra hit of juice works beautifully. Gently stir in the berries so they don’t break.

Press half of the flour mixture into the pan to form a bottom layer. Pour the berries over, and arrange in a single layer. Cover with the remaining crumb dough. Bake for 45 minutes until lightly golden. Let the dish cool completely before you cut the bars. As you can see, I used a cast iron baker. Total torture. It took hours for the thing to really cool.

Waiting for them to cool allows the bars to set up, and makes them very easy to remove from the dish. I cut 15 generous sized bars, and 12 of them made it into the storage container. I can’t wait to eat these for breakfast this week. I truly hope they last. Maybe I should hide them???
Blueberry Crumb Bars
 
Prep time
Cook time
Total time
 
Recipe type: breakfast
Serves: 16
Ingredients
  • 3 cups whole wheat pastry flour
  • 1 cup sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ½ cup (non hydrogenated) shortening
  • ½ cup cold butter, cubed
  • 1 egg
  • 4 cups fresh blueberries
  • ½ cup sugar
  • 3 tsp cornstarch
  • zest and juice of half and orange
Instructions
  1. Preheat the oven to 375º. Grease a casserole dish. 9 x 13 or so.
  2. In a medium size bowl, mix together the flour, sugar, salt and cinnamon. Cut in the shortening and butter with a pastry blender, or a fork.
  3. The original recipe used all purpose flour, and all shortening. Frankly, I only had ½ cup of shortening left, so I subbed for half butter; I always prefer the flavor with butter. I love that these are 100% whole grain, and you seriously can’t tell the difference. If anything, the whole wheat adds a great nuttiness.
  4. Once the butter mixture is mostly incorporated add the egg, having beaten it lightly first. Blend it in.
  5. In another bowl mix the cornstarch and sugar.
  6. Add the zest of half an orange, and the juice. Lemon would also be lovely.
  7. These early berries are not super sweet, the extra hit of juice works beautifully. Gently stir in the berries so they don’t break.
  8. Press half of the flour mixture into the pan to form a bottom layer. Pour the berries over, and arrange in a single layer. Cover with the remaining crumb dough. Bake for 45 minutes until lightly golden.
  9. Wait for the bars to cool completely, then cut into desired size.

{ 2 comments… read them below or add one }

Coupons for Medifast February 8, 2011 at 6:03 pm

Could I use thawed blueberries? I have lots from last season in the freezer.

Reply

Angelika February 8, 2011 at 10:03 pm

I don't know, I always use fresh. If you try it, I would make sure to drain them well. Let me know how it turns out!

Reply

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