By ratherbeswimmin' on June 05, 2003
Photo by truebrit
Photo by truebrit
"I love fresh blueberries and this recipe highlights them well."
Serving Size: 1 (672 g)
Servings Per Recipe: 1
"This is an incredibly versatile recipe that is easy to make and has an excellent flavor. I baked the blueberry bars while we ate dinner and served them hot with vanilla icecream. Next time I think they'll make a good breakfast."
"These turned out a little softer and cake like than I expected. There also wasn't a distinct taste difference between the bottom layer and the top layer. But overall, these were very pleasant and light tasting, a great way to use up blueberries!"
"This is a great recipe! I was looking for something that was more of a bar rather than a cobbler or muffin and this fit the bill. I took it into my office soon after taking it out of the oven and it was enjoyed by many, and quickly gone. I will certainly make this again...."
"Good, my 4 year old wanted more . . ."
"My entire family loves these. I really want to try with other fruit because I think any fruit would be amazing. I cooked them less so they are more gooey and moist. Great for breakfast or dessert... YUM!"
"These are good! When I first took them out of the oven, they didn't look too exciting, BUT...when I cut them into bars, and the blueberries and crust showed through, the bars looked a lot more appetizing! As the family tucked into them, one of the kids shouted, "Mom, these are YUMMY!" As well as sprinkling the bars with powdered sugar, I also decorated mine with whipping cream. We enjoyed this unique and tasty dessert!"
"I decided to try making a low-carb version of this recipe. I only changed the crust/crumb part. I used 2/3 cup of Atkins bake mix, instead of flour (you could use soy flour too), 3/4 cup of Splenda, and 3 tbs of butter. I also added extra blueberries to the top and then some ground, freshly toasted almonds."