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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16 Responses to “Winter Kale and Quinoa Salad”

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    Kelsey — January 12, 2013 at 10:02 am

    I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.

    Love the new layout, also. Way to go!

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    Wicked Goodies — January 12, 2013 at 9:54 pm

    Yum! I am also addicted to kale since doing a CSA here in Boston 🙂

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    Jill McOwen — January 12, 2013 at 10:45 pm

    It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!

    So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.

    • beantownbaker — January 13th, 2013 @ 10:02 am

      Thanks so much for the recipe!!

      We work in West Chester and are living in Oakley right now. Trying to find a house at some point…

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    Megan — January 13, 2013 at 9:28 pm

    I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.

    • beantownbaker — January 13th, 2013 @ 10:06 pm

      This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.

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    Sues — January 14, 2013 at 7:39 am

    I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!

    • beantownbaker — January 14th, 2013 @ 3:47 pm

      Pretty food is definitely always tastier than ugly food 🙂

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    Shannon — January 14, 2013 at 1:29 pm

    looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!

    • beantownbaker — January 14th, 2013 @ 3:48 pm

      Very similar indeed!

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    Michelle — January 14, 2013 at 2:10 pm

    This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂

    • beantownbaker — January 14th, 2013 @ 3:49 pm

      I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!

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    Cara — January 14, 2013 at 7:40 pm

    Sounds great to me! I love the ingredients. And the colors 🙂

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    ErinsFoodFiles — January 17, 2013 at 1:25 pm

    This sounds right up my alley! YUM!!

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    Sarah — November 1, 2013 at 9:33 pm

    I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!

    • beantownbaker — November 3rd, 2013 @ 12:35 pm

      Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.

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