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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12 Responses to “Fig, Goat Cheese, and Caramelized Onion Crostini”

  1. #
    1
    Lauren — September 3, 2010 at 12:02 pm

    Looks delicious! Goat cheese & fig is a timeless flavor combination :).

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    2
    Eliana — September 3, 2010 at 3:25 pm

    Everything about these cute little bites looks amazing. I’m dreaming about all the wonderful flavors as I type right now.

    Wandered over here from the Indecisive Baker blog and love it. Looking forward to reading more of your blog posts.

  3. #
    3
    kitchenmisfit — September 3, 2010 at 11:50 pm

    I love everything about this recipe!

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    4
    We Are Not Martha — September 4, 2010 at 1:15 am

    I love ANYTHING with caramelized onion! And I’m so excited to cook with figs 🙂 These look awesome!

    Sues

  5. #
    5
    Fun and Fearless in Beantown — September 4, 2010 at 4:59 am

    Figs, goat cheese and caramelized onions? Three of my favorite ingredients!

  6. #
    6
    Cara — September 4, 2010 at 1:40 pm

    So you lost your fresh fig virginity! See, that wasn’t so bad! jk 🙂 I hope fresh fig season doesn’t fly by too quickly, I have some ideas I’d like to get to before they go away!

  7. #
    7
    newlywed — September 4, 2010 at 2:15 pm

    These look both beautiful and delicious! A great appetizer recipe to impress guests.

  8. #
    8
    tobiascooks! — September 5, 2010 at 5:46 pm

    Beautiful combo of ingredients. I love this kind of snack!

  9. #
    9
    nutmegnanny — September 7, 2010 at 2:55 pm

    As soon as I saw goat cheese I knew I would love these! Yum!

  10. #
    10
    Justin — September 7, 2010 at 5:35 pm

    sounds like a nice combination of flavors

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    11
    MamaFeelgood — September 23, 2010 at 9:16 pm

    I just found all these goat cheese recipes and fainted.
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  12. #
    12
    Julie — November 1, 2010 at 2:04 pm

    I made this for a party this past weekend and it was a huge hit! Although, I did notice the fig flavor was almost non-existent. I couldn’t find black mission figs in the markets, so I used green. I think green figs are much more bland than black mission figs, so I wouldn’t recommend making this dish unless you can find black figs.

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