Better for You-Whole Wheat Blueberry Bars

Submitted by Sherrybeth

"Okay okay...my mom is on my tailfeathers about the amount of desserts I keep baking and that I need to make some that are a little bit "healthier" for us....SOOOOOO, mom, this one is for you! It is a little bit more trouble than I'm used to, but I guess she's worth it!!!"

 

• Ready In: 2hrs
• Ingredients: 15
• Yields: 24 bars

ingredients

• 1 1⁄3 cups whole wheat flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup brown sugar
• 2 tablespoons butter, softened
• 2 tablespoons vegetable oil
• 1 large egg
• 1 teaspoon vanilla
• 3 tablespoons whole wheat flour
• 1⁄2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon lemon zest
• 2 cups fresh blueberries, washed and dried
• 1 tablespoon lemon juice

directions

1. Preheat oven to 350 degrees.
2. Spray 9 x 13 pan with non-stick cooking spray.
3. Stir together 1 1/3 cup whole wheat flour, baking powder, soda & salt; set aside.
4. With mixer beat together brown sugar, butter, oil, egg & vanilla until smooth, making sure no lumps of brown sugar remain.
5. Add the dry ingredients & stir until well- blended; the mixture will be firm.
6. Reserve 1/2 cup (packed) for topping.
7. Place remaining dough in pan & cover with a piece of plastic wrap & use it to press dough into the bottom of prepared pan. Remove plastic wrap and bake at 350 degrees for 15 minutes or until puffed & golden.
8. Using fingertips, gradually mix remaining 3 tablespoons flour into reserved 1/2 cup of topping until it gets crumbly.
9. Set aside.
10. Combine sugar, all-purpose flour & zest; set aside.
11. Combine blueberries & lemon juice in saucepan.
12. Cook, stirring over medium heat until berries begin to exude juice.
13. Add sugar mixture and stir until the filling reaches a simmer and thickens.
14. With a wooden spoon, push down the higher outside edges of the baked crust.
15. Pour hot filling over baked crust and spread all the way to the sides of the dish. Spinkle with topping.
16. Bake 15 to 20 minutes or until topping is golden.
17. Transfer to a rack & let cool, covered with a kitchen towel to soften crumbs slightly.
18. Cut into 24 bars.
19. Dust with confectioners' sugar & serve.