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

Print Save

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

    Pin It

12 Responses to “Goat Cheese Cake with Peach and Blueberry Topping”

  1. #
    1
    Fun and Fearless in Beantown — September 1, 2010 at 1:51 pm

    I’m like you and totally try out recipes based on photos! I think goat cheese and fruit are always a perfect combo. The goat cheesecake sounds intriguing!

  2. #
    2
    Lauren — September 1, 2010 at 5:14 pm

    Looks and sounds amazing! I’m totally with you about photos of food – they are typically what tempt me to make a recipe.

  3. #
    3
    Amanda — September 1, 2010 at 5:36 pm

    This cake looks DELICIOUS!

    I’d never heard of using goat cheese in a cheesecake, but I’m intrigued.

    I, too, much prefer pictures. Sometimes you just don’t put the ingredients together in your head the right way and it comes out looking totally different than you expected. I also flip through the book faster and I tend to not find recipes unless there are pics!

  4. #
    4
    Beeb — September 1, 2010 at 8:10 pm

    i think trying something new without any idea what it should look like it rough. i love pictures but most cookbooks dont seem to have enough. i think thats why i love this blog so much, you take TONS! 🙂

    i am very intrigued by this recipe. but i dont eat blueberries or peaches. is it good by itself? or is the fruit greatly needed??

  5. #
    5
    Jen — September 1, 2010 at 8:48 pm

    Beeb – It’s similar to any other cheesecake. It was good on it’s own, but the fruit really enhanced the flavor. Are there other fruits you like that you could top it with? Strawberries and blueberries would be great!

  6. #
    6
    We Are Not Martha — September 1, 2010 at 11:31 pm

    Oh yum! I totally want to try this. I love goat cheese (and fruit) and bet this would make an amazing cake!

    I like photos too, but sometimes I get a little too into them. Like the other night when I forgot to add raisins to my cinnamon raisin bread because they weren’t in the photo 🙂

    Sues

  7. #
    7
    Elina — September 2, 2010 at 3:40 pm

    I definitely prefer recipes with pictures but if a description is really good (or intriguing) or if an author points it out as a favorite… or lastly if it’s a source I trust, I go for it. With that said, I’m glad you made it and posted pictures. This cake looks (and sounds) absolutely fantastic!!!

  8. #
    8
    flavourfulbounty — September 3, 2010 at 4:21 pm

    This looks really good. I agree that sometimes I eat with my eyes. I love photos, but not the ones that look almost fake since they are so perfect. That’s why I love food blogs – usually it is just the food as it will be served.

    I cook from a lot of different sources, and will try recipes that are appealing without any pics either. Sometimes it is more difficult when I am completely unfamiliar with the dish, though.

  9. #
    9
    Ingrid — September 4, 2010 at 2:47 am

    Photos! I love yours…the “cake” looks so pretty with it’s white lip and fruit piled high.
    ~ingrid

  10. #
    10
    Cara — September 4, 2010 at 1:43 pm

    Sounds wonderful. I can see how it would be more of a “cheesecake” than a “cheese cake” because there’s such a small amount of flour. As we move into fall, I bet it would be delicious with a topping of figs sauteed with honey… mmm… honey figs and goat cheese!

  11. #
    11
    Shannon — September 15, 2010 at 1:45 am

    LOVE goat cheese cheesecake 🙂 peaches and blueberries seem like another good topper (i recently made one with figs and raspberries!)

  12. #
    12
    Jay — February 21, 2011 at 10:42 pm

    i really have to bake that cake for my boyfriend who has a milk intolerance. thank you for posting this many recipes with goat cheese 🙂
    best wishes, jay, my blog: artandloveandme.blogspot.com

Leave a Comment