blueberry bars

Almond-flavored crumb crust and topping sandwich a layer of blueberry preserves in these tasty Blueberry-Almond Bars. As a bonus to their fabulous flavor, they're pretty easy to make, too.

Blueberry-Almond Bars

c. all-purpose flour

c. old-fashioned oats

c. sugar

c. butter,

almond extract

c. blueberry preserves

c. sliced almonds

These No-Bake Blueberry Chill Bars are a recipe straight from Grandma. Vanilla wafers, sweetened cream cheese and blueberry pie filling. The perfect summer dessert!

BLUEBERRY CHILL BARS

vanilla wafers (crushed)

tbsp butter

(8 oz) block cream cheese, (softened to room temperature)

heavy whipping cream

sugar

blueberry pie filling

Combine crushed wafers and melted butter in a bowl.

Spread crushed vanilla wafer crust mixture intoan  8x8 baking dish.

In a bowl, beat together cream cheese, heavy whipping cream and 1/2 cup powdered sugar.

Spread over vanilla wafer layer

Top with blueberry pie filling

Cover with plastic wrap and freeze for 2 hours until set

Then slice into squares and serve

https://www.youtube.com/watch?v=wOd1vJPiMuc

These No-Bake Blueberry Chill Bars are a recipe straight from Grandma. Vanilla wafers, sweetened cream cheese and blueberry pie filling. The perfect summer dessert!
FULL RECIPE HERE: https://www.thecountrycook.net/blueberry-chill-bars/

How to make: GRANDMA B'S BLUEBERRY CHILL BARS

Healthy blueberry bars sweetened with dates, a bit of maple syrup, and delicious frozen blueberries are an easy, gluten free, real food recipe that will become your go-to for snacks and breakfasts.

Healthy Blueberry Bars

frozen blueberries, (thawed slightly)

nuts, (walnuts, pecans, almonds, cashews)

¾ cup rolled oats, (divided)

almond flour

salt

dates

butter (or coconut oil)

maple syrup (or honey)

vanilla

Measure the frozen blueberries into a bowl and let them sit on the counter while proceeding with the recipe.

Heat oven to 350 degrees and line an 8x8-inch baking pan with parchment, leaving extra on 2 sides to act as handles to remove bars (alternately, you can grease the pan and cut the bars in the pan).

Chop nuts for the topping: add them to the bowl of a food processor and whir until fine. Scrape into a small bowl for later.

Into the food processor, measure 1 cup of the rolled oats and whir until fine to make oat flour, about 15 seconds. To the oat flour add the almond flour and salt and pulse a couple times to mix.

Add the dates to the mixture in the processor and pulse until roughly chopped. Add butter or oil, maple syrup, vanilla, and egg. Process about 15 seconds until mixture starts to come together. Add remaining 3/4 cup of oats and pulse about 10 times to mix.

Toss the thawing blueberries into processor and pulse a few times. The mixture will turn purple in areas, but should still have some whole berries remaining.

Scrape the mixture into the prepared pan, pressing down to spread evenly. Sprinkle with the chopped nuts and press lightly down to help adhere to the bars.

Bake 20 to 25 minutes until just starting to brown around the edges. Place pan on a wired rack to cool completely before cutting (or set in the freezer for about an hour to hurry it along).

Cut the bars into 16 regular square bars or cut once down the middle and then the opposite way 6 times to create 12 longer bars.

Store in the fridge for 1 week and freeze for up to 3 months.

Easy Blueberry Bars are a moist delicious dessert.&nbsp; These cake bars are made with either fresh or frozen blueberries.&nbsp; A fast and easy recipe makes them perfect for breakfast, snack or dessert.

Easy Blueberry Bars

cake flour

baking powder

butter (softened)

egg (room temperature)

milk (either whole or 2% milk) room temperature

blueberries

zest of half or whole lemon

Pre-heat oven to 350F/180C, grease and flour a 9 inch (22cm) square pan.

Sift together the flour, baking powder and salt, set aside.

In a large bowl beat together the butter and sugar until creamy, 2-3 minutes then add the vanilla and egg, beat until fluffy, approximately 2-3 minutes. Add the dry ingredients to the creamed mixture alternating with the milk. Beat until smooth, about one minute.

In a small bowl gently mix together the blueberries, sugar and zest.

Spread half the cake batter onto the prepared cake pan, top with the blueberry filling and then top with remaining batter. Bake for approximately 45-55 minutes or until done. Check with a toothpick for doneness, if dry or a few crumbs attached it&#39;s done. Let cool before cutting into squares. Before serving, dust with powdered sugar and or serve with a scoop of ice cream. Enjoy!

Hi Rosemary,

May grandson is allergic to eggs and dairy. I can relpace the dairy but not the eggs. He loves blueberries and I would like to make the blueberry bars for him. Any ideas, as many of your recipes uses eggs. 
We love your recipes and I have tried many, all delicious! 
Thanks,
sue

I would like to know about if I use fresh blueberries that I have frozen.  Is it okay to use them?  I love you and your daughters recipes.

These were so good my whole family loved them.

These easy blueberry bars feature a buttery shortbread crust, jammy blueberry filling, and light crumb topping. They are delicious and perfect for summer!

Blueberry Bars

all purpose flour

brown sugar

unsalted butter

vanilla extract

blueberries (or frozen berries)

cornstarch

lemon (about 2 tablespoons)

Preheat the oven to 375°F/190°C (170°C fan oven), and line a 9×13&quot; (23x33 cm) baking pan with parchment paper, set aside

In a food processor, pulse together the flour, granulated sugar, brown sugar, baking powder and salt until mixed. Add the cold butter, egg, and vanilla and pulse again until the mixture looks sandy with pea sized pieces of butter remaining. It should hold together when pinched.

Place half the mixture into the bottom of the prepared pan, and press down to form a crust. Reserve remaining crust mixture for the crumble topping.

For the crust:

In a large bowl, stir together the blueberries, sugar, cornstarch, and lemon juice until blueberries are evenly coated.

Pour the blueberries into an even layer over the crust

For the filling:

Pinch together the remaining crust mixture into larger chunks and sprinkle over the top of the blueberries.

Bake in the preheated oven for 35-40 minutes, or until the blueberries are bubbling and the topping is a light golden brown. Allow to cool completely before slicing into 24 squares and serving.

For the topping:

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BLUEBERRY CHILL BARS

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Blueberry Bars

Top 5 blueberry bars recipes from across the web

The most viewed blueberry bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry-Almond Bars

BLUEBERRY CHILL BARS

Healthy Blueberry Bars

Easy Blueberry Bars

Blueberry Bars

The most viewed blueberry bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine