Blueberry Breakfast Bars

My family really liked these breakfast bars. They were so easy and fast to make. When I made these I used Splenda for baking in place of the sugar. Next time I make them I plan to crush up my cornflakes fine. I got this recipe from Tops courtesy of the US Highbush Blueberry Council.

• Ready In: 55 mins
• Serves: 24

Ingredients

• 1  cup flour, plus
• 2  tablespoons flour
• 1⁄2 tablespoon baking powder
• 3⁄4 teaspoon salt
• 8  tablespoons butter, softened
• 1  cup sugar
• 2  eggs
• 1  teaspoon vanilla extract
• 1⁄2 cup low-fat milk
• 1⁄2 cup quick-cooking oats, plus
• 1⁄2 tablespoon quick-cooking oats
• 1  cup unsweetened frozen blueberries
• 6  ounces  corn flakes cereal, coarsely crushed or 6  ounces  crispy rice cereal, squares coarsely crushed

Directions

1. Have all ingredients at room temperature.
2. In a bowl combine flour, baking powder and salt.
3. Place butter and sugar in mixer, with the paddle attachment, mix at low speed until light and fluffy.
4. Add eggs and vanilla; beat until smooth.
5. Add milk, flour mixture, and oats; stir until blended, scraping down sides of the bowl as necessary.
6. Stir in blueberries (batter will be stiff).
7. Spread evenly in a greased 9x13" pan.
8. Sprinkle cereal over top.
9. Bake at 350 until golden brown and tester comes comes out clean, about 40 minutes. Cool in pan. Cut into bars.