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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Sounds amazing! I’ve never had strawberries with fish, but I LOVE strawberries tossed with vinegar 🙂
This looks really great. Every time I cook salmon my house smells like fish for days (weeks, months, years!). Did your house get fishy after cooking this? Thanks.
Jen – I didn’t notice a fishy smell. Since it was baked in the oven, I think that helps. I also have had the windows open with the nice weather here in Boston.
Wow, I would never think to pair those together but if you say it’s good, I must try it!! Certainly looks gorgeous. 🙂
Yay for strawberries! What a creative salsa – yum!