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. 
I love blueberries in pancakes and waffles. They’ve gotta be good in cinnamon rolls too!
Yum! I have always wanted to make my own cinnamon rolls but have always been a tad nervous about he process!!! These look amazing with the blueberries!!
P.S. I found your blog today when you posted that you were from Boston on Tina’s blog! I am from just outside of Boston too!
these look amazing. I love cinnamon rolls, and this combo sounds great!
Can you tell me how to make the frosting?
I love the blueberry, I tried swapping them with raspberries and they were just as good if not better. Love the base recipe.
I made these today cheating with crescent roll dough. They were amazing!
Da bomb! Brilliant, as well as yummy:)
Thank you! I will make an impression at brunch tomorrow..lol
Made these for Easter breakfast (blueberry cinnamon rolls, hardboiled eggs, and thick sliced ham slices). What a delicious treat! I don’t know if I’ll ever go back “regular” cinnamon rolls again! I cut the recipe in half. Perfect amount for my husband, myself, and 3 teenaged boys. Honestly, I can’t say enough about this recipe. These rolls are worth every minute spent making them. To avoid having to get up so early, I saved the second rise for the morning. After slicing the rolls and placing them in the greased pan, I covered them tightly with plastic wrap and placed them in the fridge overnight. I took them out of the fridge and let them set at room temperature to rise for about an hour before placing them in the oven. They were perfect! Thanks so much!
beantownbaker — April 27th, 2014 @ 2:50 pm
So glad you enjoyed them!! I’ve done the second rise the next morning as well.
Forgot to mention that a step was left out of the recipe: it never tells you to sprinkle the rolled out dough with sugar and cinnamon mixture (& 2 T flour?).
beantownbaker — April 27th, 2014 @ 3:01 pm
Thanks for pointing this out. I updated the recipe to reflect this.
Hi there – I was wondering if this dough would be okay to freeze? I’m a novice when it comes to anything baking related!
beantownbaker — September 2nd, 2014 @ 7:14 pm
I have blogged about freezing cinnamon rolls here: http://www.beantownbaker.com/2011/01/pumpkin-cinnamon-rolls.html I like to par-bake them, then freeze them, then finish baking them when you want them.
I found that the cinnamon was over powering. I will add 3 tsp next time 4 Tablespoons was way to much.
Is there any kneading involved???