Blueberry Cobbler Bars

Are you guys ready for some blueberry recipes? Hubby and I picked fifteen pounds of blueberries! So I’ve been baking up a storm the last few days to use them all up. I have quite a few that we froze because blueberries freeze so well. This way we’ll have freshly picked blueberries year-round for some delicious summertime treats no matter what the weather is doing outside.

These bars taste just like the name implies. Like a delicious blueberry cobbler, but in a portable little bar. I shared these with some friends and coworkers and every really enjoyed them.

I think you could substitute any fruit that you have on hand in place of the blueberries in this recipe. Raspberries would be delicious! Be sure to stay tuned for more blueberry recipes coming your way!

One Year Ago: Watermelon Cucumber Salad, Peach, Goat Cheese, and Caramelized Onion Quesadilla, and Two Potato and Spinach Salad
Two Years Ago: Crockpot Chicken Tacos, Strawberry Rhubarb Bars, and Vanilla Peach Bourbon Jam
Three Years Ago: Bacon Wrapped, Goat Cheese, and Almond Stuffed Dates

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Blueberry Cobbler Bars

Yield: 24 bars

Ingredients:

1/2 cup canola oil
1/4 cup butter, softened
2 cups sugar
4 large eggs
1 tsp vanilla
1 tsp almond extract
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1/4 tsp baking soda
4 cups blueberries

Directions:

Preheat oven to 350. Line a 9x13" pan with foil or parchment paper and spray with nonstick spray.

In a large bowl, cream together canola oil, butter and sugar. Add eggs, vanilla, and almond extract and beat well. Add the flours and baking soda and stir just until the batter comes together.

Spread 2/3 of the batter in the bottom of the pan. Sprinkle with berries, then drop the remaining dough in spoonfuls over the fruit.

Bake for 60-70 minutes, until golden and springy to the touch.

Recipe inspired by Dinner with Julie, as seen on One Ordinary Day

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10 Responses to “Blueberry Curd”

  1. #
    1
    ErickaJo — July 20, 2012 at 10:20 pm

    Loving the look of this recipe. Is it tart enough so that I could can it using using the water bath method, or do you think I should employ pressure? I’m about to come into a dozen pints of blueberries, and I’m trying to be creative. 🙂

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    2
    Domi — July 14, 2013 at 12:45 pm

    Ohmygodness! I made it and I’m in love! 🙂

    Greetings from Poland!

    • beantownbaker — July 14th, 2013 @ 4:19 pm

      So glad you enjoyed this! Glad to have a friend in Poland 🙂

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    3
    Alison's Wonderland Recipes — June 26, 2014 at 6:29 pm

    I made your curd as part of my newest recipe (Eeyore’s Birthday Cake–angel food cake with blueberry curd filling), and I just wanted to say that it turned out fantastic! The curd was really easy to make and super delicious. 🙂

    • beantownbaker — September 2nd, 2014 @ 7:16 pm

      So glad you enjoyed this curd recipe!

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    4
    Lisa L. Dean — July 2, 2014 at 8:34 pm

    how much would I need to fill a 3 layer cake.. its for my wedding and I am looking for an easy recipe.

    • beantownbaker — September 2nd, 2014 @ 7:18 pm

      Hope this worked well for you. I used one batch for a triple layer cake.

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    5
    Diane Welsh — January 27, 2015 at 8:26 pm

    I was thinking about making this for a shower cake do you know if it would blueberry curd freezes well?

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    6
    mystereons41 — April 2, 2015 at 11:51 am

    So I’m not sure what I did wrong, but I just made this recipe and it seems something went awry. It didn’t come out very purple, more like a bluish gray, and it doesn’t really taste like blueberries. I used 1 cup of frozen blueberries. Did I use the wrong kind of blueberries maybe?

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    7
    Cynthia — January 31, 2017 at 3:22 pm

    Hello is it possible to can this recipe?

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