I just made this! The bars were delicious. I’ve been oloking at this recipe all week, and thinking… mmm.. maybe on the weekend! Love that it makes heaps too! Have you ever tried them with other fruit? bless you Deb…blueberries are a superfood! Thanks for the delicious-looking (and hopefully tasting) recipe! The bars are perfectly rustic, crumbly, and delicious looking. Thank you! They look delicious! Next time I will follow your recipe exactly! I’ve made these as written a number of times and they have always turned out very tasty. I’ve been wanting to try blueberry crumb bars like this for quite a while, and yours look excellent! Thanks for another amazing recipe! Can someone please tell me how much gram everything is? I truly enjoy reading your blog. Gabrielle Both could be nice here. Do you recommend par baking the base? I have made them before, but this week sub’d peaches for the blueberries for M-I-L’s preferred fruit. And I have some sour cherries in my freezer at home, so I can’t wait! I want to grab one right off the screen! Thanks for the inspiration. Everyone in the house loved them! Thanks for posting this recipe! Oh, and there was no way I was gonna be able to wait for them to completely cool without checking to see if they were, yanno, edible first! do you think you could use a mixture of peaches and raspberries? I made this a while back and actually forgot about this recipe until my bf asked me to make it again. Can I use coconut oil instead of butter (my bf doesn’t do dairy)? It tastes like blueberry pie, but with a better crust and not so runny. I think the ingredient sections got merged at some point. yumm. !..at first i thought gosh, they are not sweet…(that is because i could not wait and tried them hot out of the oven)..as they cooled YUM, so delicious!!!!!! The next time I used a double recipe for the cranberry filling part of the Cook’s Illustrated Apple-Cranberry Pie recipe and it worked deliciously! I am helping make them and I also made rice Just cut them into bars and not too sure whether or not they are going to last until the dinner party tonight!! The best part was that there were so few dishes to clean!! No one believes me, but plum bars are the future of late summer desserts! I get a little OCD when recipes say ‘juice of two limes’ or something like that because I never know exactly how much they’re talking about. The bars tasted quite sour on the first day, but the next day, they were simply superb! Devine! I want mine to look as appetizing and beautiful like yours!! My friend called them “like the best Pop-Tart ever” although they are not really poptartlike. I posted about them at http://o-scientist.blogspot.com/2008/08/blueberry-goodness.html. Mine ended up taking a full hour in the oven. Check them out! Well..I finally made these today. Thanks Deb for all the great recipes, I always know where to direct my browser for something new, refreshing and delicious :). I made this recipe and added a powdered sugar glaze. These are so good! Sprinkle the blueberry mixture evenly over the crust. I did try the mom’s apple cake last year. I’ve had no trouble eating half the pan of them by myself. Hi there, I’m new here. Good luck with the soon to be new member of your family. Thanks to you and your recipes, I have been earning increasing amounts of popularity among my coworkers at my new job. Maybe my lemon was too juicy? I am not a cook. lets see how they turn out! My kids are calling them strawberry shortcake bars, when you pile some whipped cream on top – look out! I finally did and it is good and makes a lot. How did you move each tiers to stack one on top of each other without distorting the icing on the tiers below? i realized when i was half way through the recipe that i only had about a cup & a half of flour in my kitchen, so i used whole wheat pastry flour for the remainder & it was great… couldn’t even tell. I used a bit more sugar than recommended, to soften the bite of the cranberry. Waiting for them to cool…. Hi Deb, Thanks! I make a blueberry crumble- no crust, just a sweet crumbly top and blueberries with a little sugar and flour, and the blueberries cook down and taste…I kid you not…almost like chocolate, the flavor of the blueberries is so deep and mellow. Added that in with the blueberries. Blasphemy! You had me at melting the butter instead of laboriously (okay, really not so bad) cutting it into the crust mixture. That is an incredibly gorgeous picture. I really do prefer blueberry!!! Thanks! 1 – Thank you for the babka recipe; after I made it everyone hailed me as a hero. But just in case that rang true…). Okokokokok. Just made these and they are terrific. This looks so much like a buckle. So in 106 degree heat I still need something fab with out all the work. Thanks for all the work you put in! Tart and crumbly and delicious! They were so good! My bars came out slightly bland with a floor-polish aftertaste. Can you freeze these? :). I compared your recipe to the original All Recipes version, and knew yours would be what I was looking for. Really much like the aforementioned cake. Any suggestions for healthening these up just a bit- anyone try cutting down on butter- using whole wheat flour? Great on Easter, used frozen berries, LOVE your site and love this recipe. Thanks for the recipe! thank you so so much :) you’re truly an inspiration! The bars came out beautifully. I just made these with fresh picked blackberries! I am not overly fond of blueberry desserts, or blueberries in general, but the pictures made me desperate to make them. I threw in a couple of handfuls of chopped roasted pecans and just a bit of lemon juice, to thin the feeling. 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. I just love your pictures, always. It was a nice addition and next time I would add it at the beginning, These are so unbelievably good. They flew right off the plate when I brought them to the office. Erin — It was a Bittersweet Brandied Ganache. Might also be because I used a glass baking dish instead of metal, too. Thanks. Dough will be crumbly. Thanks for sharing with me.xox. Then, I made it again last night, substituting strawberries and raspberries because that was what I had on hand, and it still turned out great! . Really, a pie that you can bite into! I’m making them again tomorrow for a party so any suggestions are appreciated! 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. So I added the egg to the top dough. The touch of lemon is perfect…makes for a great balance of sweet and tart, which is aces in my book. I followed the recipe mostly, though I parbaked the crust for 15mins and to the topping I added a scant 8th tsp cinnamon and some chopped walnuts. I made these with three cups frozen blueberries and three overripe nectarines that were almost on their way to the garbage. I’m not sure because maybe I’m weird but I’ve never noticed an egg smell before. I never seen to have corn starch so substituted Birds Eye Custard Powder. But we’ll just call them Blueberry Crumb Bars. I felt like I was eating something from a bakery. I plan to make these again substituting different fruit. If you omit the baking powder will it still turn out OK? I think of blueberry as very juicy, too. I grind up the cranberries to make it bake into a jamminess more quickly. They turned out more of a brown color, but were a giant hit at work. to be honest. Thanks so much for the recipe! Amount of sugar or cooking time? Hello Deb, I have been reading your blog for years, and I love your writing style. The instructions are very easy to follow and it doesn’t take a lot of time. Just because that is what I had. I’m so happy I did! I highly recommend this small substitution for anyone with Celiacs. I didn’t have a lemon, so I used the juice of a lime instead (and didn’t use any zest). what would be a good substitute for sugar for a diabetic to use? Mmm. Delicious. Made these over the weekend and they were gone within hours. I made these tonight and I love them. these were so beautiful when i pulled them out of the oven…the smell in the kitchen had my two girls going nuts…we were going to be patient and cool them to take them as dessert at a neighbors later that evening but could not resist and plunged right in with a fork…they were so good warm…that we reheated them at a very low temparture after dinner and served them with homemade vanilla bean ice cream…..what a treat and a very big hit…, These blueberry crumb bars are Ah-Mazing! If I were to make an apple one, do you think vanilla essence will work so there is no egg smell. I usually do Ctrl + F for a word search to find what I’m looking for. I omitted the lemon zest/juice, and subbed in 1 tsp almond extract in both the crumb base and the cherries, and used ~3/4 c of sugar. Saved from mail.google.com. The color of cooked blueberries never ceases to amaze me. It is still a perfectly lovely summer baking with lots of fresh blueberries. Tangy, Tart, Sweet…mmmmmmmm. I want to try with strawberries, raspberries, blackberries, boysenberries…and so forth…. makes one 9-inch round cakefrom smitten kitchen, crumb topping5 tablespoons (40g) all-purpose flour1/2 cup (100g) granulated sugar1 teaspoon ground cinnamon4 tablespoons (2oz) unsalted butter, cold-ishpinch of salt, cake2 cups minus 1 tablespoon (240g) all-purpose flour2 teaspoons baking powder1/2 teaspoon salt4 tablespoons (2oz) unsalted butter, at room temp3/4 cup (150g) granulated sugarzest of 1 lemon1 large egg1 teaspoon pure vanilla extract2-2 2/3 cups (1 pint) fresh blueberries1/2 cup milk, any kind. M glad i gave it a 12 out of the traditional lemon blueberry! Adding blueberries to work and they came out so wonderful and yummy!!!!!!!!! Perfectly – didn ’ t do dairy ) and mix on medium speed until flour moistened... Tablespoons of arrowroot powder, and keep those pics of the bowl recipe this! 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