Friday, February 4, 2011

Blueberry Bars

K has been asking for blueberry cookies and while they sound good I didn't have a recipe for one. I started browsing cookbooks, and I found this recipe for blueberry bars. I showed it to him and he thought they were good, so that is what brought us to this. I made more than a few changes to the recipe, they were good, and not overly sweet. They would make a great breakfast bar, instead of the cookie/bar they are meant to be. You could change out the blueberry mixture for jam which would make it sweeter.

I love the slight sweetness that the blueberries give along with the surprise of a whole blueberry here and there. This really makes me long for summer.

Blueberry Bars
Adapted from Martha Stewart

2 cups all-purpose flour
2/3 cup almonds
3/4 cup confectioners' sugar
1 1/2 teaspoons baking powder
3/4 cup (1 1/2 sticks) unsalted butter , cold, cut into pieces
1 large egg
1 large egg yolk
3/4 teaspoon pure vanilla extract

4 cups blueberries 
1/4 cup brown sugar
2 tablespoons honey

3 cups rolled oats
1/2 cup brown sugar
1/3 cup honey
4 tablespoons (1/2 of 1 stick) unsalted butter

Preheat oven to 325 degrees line a baking sheet with a silicone mat.


In a medium saucepan add 3 cups blueberries, 1/4 cup brown sugar and 2 tablespoons honey. These can either be frozen or fresh blueberries either will work. Cook over medium high heat until they start to bubble then turn down to medium/medium low and continue to cook and stir occasionally until think and syrupy.  (I let mine cook for about 45 minutes or so, then turned off the heat and let them sit until I was ready for them)  


I used a 9 x 9 pan but you could easily use a 9 x 13 if you wanted thinner bars

Process almonds in a food processor until finely ground. Add flour, sugar, baking powder, and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.

Lightly beat egg, egg yolk, and vanilla in a small bowl. With processor running, add egg mixture; process just until clumps form. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.

Third: While the dough is in the refrigerator

Put oats in a medium bowl and set aside. In a small sauce pan combine 1/2 cup brown sugar, 1/3 cup honey and 4 tablespoons of butter. Stir until sugar is melted and everything is well combined. Pour mixture over oats and stir well. Then spread on sheet pan and bake in oven stirring every 10 minutes for 25-30 minutes or until golden brown.

Let cool on baking sheet until ready to use.


Increase heat in oven to 350 degrees. Prick dough all over with a fork. Bake until edges are golden, about 25 minutes.

Spread blueberry mixture over crust then sprinkle with the remaining blueberries. Top with granola mixture and bake for another 25-30 minutes until blueberries are bubbly and the topping is a golden brown. Let cool on rack then slice.

You will have extra granola and you can store it in an airtight container. It would be really good on yogurt.


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