Reviewed: Jul. 30, 2009

I used butter instead of shortening. Everything else I kept the same. It had great consistency, but the flavor was bland. Needs a touch of salt, or maybe some citrus? Will not waste the ingredients on it again.

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rrrrrrredbelly

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

Easy to make, didn't last long. Mom, Dad, kids loved them. Thanks for the great recipe. Didn't change a thing.

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Kathy

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Reviewed: Jul. 27, 2009

All I can say is "Wow". I am not very good at cooking but I picked these bars to make just to challenge myself and they came out amazing! I read some of the reviews and used butter instead of shortening and it was a great choice. If you know how to follow directions then make these to impress your friends and family. They will be begging for more!

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lorenzo

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Reviewed: Jul. 24, 2009

I loved how these were sweet yet had that fresh berry tang to them. They were really good, better than blueberry pie and bluebberry muffins! Thanks!

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velcrostiletto

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Reviewed: Jul. 22, 2009

I made this recipe early this morning. It was very easy and delicious. I also used butter instead of shortening and added the zest of one lemon to the berries. I definitely recommend making these!

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cupcakekatie

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Reviewed: Jul. 21, 2009

YUM! only a few changes... DEFINATELY use butter over shortening. added extra 2 tsp of constarch to ensure they stood on alone after cutting. Added 1/4 tsp cinnamon and 1 1/2 tsp vanilla to dough for more flavor. Rave reviews from everyone that tried them!! Definate keeper!

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ATHENA0067

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Reviewed: Jul. 17, 2009

Oh my this is so good. We have a abundant supply of fresh blueberries and wanted to try this and it is delicious. Used 1 cup of butter instead of shortening added a little bit of lemon juice to the berries and a dash of van extract. Cant wait to eat it with homemade vanilla ice cream. Kids love it also.

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stacey

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2009

Very short pastry! We loved it! The change I made was replacing blueberries by sour cherries as we had that at home. It was really great! Next time I will make it with blueberries as well.

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Escudete

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

We ate them when they were still warm (the looked so good!), and they tasted a little bland and thick (not very crumbly). I substituted applesauce for the shortening, so that could have been the problem. I will try it again and maybe make a few different adjustments, that is the great thing about recipes, tweak them till they are your own!

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KSTEFFEN1

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Reviewed: Jun. 29, 2009

I'm obviously in the minority, but I think the recipe as written is nothing special. I made it with shortening since my daughter can't have dairy. I thought it was very bland. It definitely would benefit from using butter and more spices. It's not awful, but no one in my family liked it enough to have more than a few bites.

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maryb

Cooking Level: Expert

Living In: Sterling, Virginia, USA

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Reviewed: Jun. 28, 2009

Very good. I substituted butter for the shortening and Splenda for the sugar. I will definitely make this again with changes: add 1/2 tsp vanilla to the crumb mix (a little bland); split the recipe between two 8x8's to make thinner bars. My bars were too thick. Also I will carefully split the crumb in half to not get too much of it on the bottom.

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burkie

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Reviewed: Jun. 27, 2009

Perfect! I mixed some milk and confectioners sugar for a glaze and drizzled it over the top. I also halved the recipe for an 8x8 pan, used butter, and kept the whole egg (even though I halved the rest of the ingredients). Turned out super- perfect summer dessert.

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Amanda B

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jun. 18, 2009

this is a delicious recipe for blueberry bars!!! they tastes just like bluberry pie except for the hassle involved with making a pie! it took very little time to prepare.i would definetley make it again. the only thing i did differently was adding a 2nd egg since the mixture was a little too crumbly to form the base. thank you for this delicious recipe!

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yummy!

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Reviewed: Jun. 15, 2009

Wow ! These are great. I used butter instead of shortening, and added a 1/2 tsp. more cornstarch....as some other reviews suggested, They were DELICIOUS. I was afraid that they may be too crumbly to cut & bring to a party as bars, but they cut & traveled beautifully. Wonderful recipe! Thanks

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CHRISTINE56

Cooking Level: Expert

Living In: Lynnfield, Massachusetts, USA

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Reviewed: Jun. 13, 2009

I was a bit skeptical because it seemed too crumbly when making it but after cooking it was good. My family loves them but I think they taste a bit too much like shortening so using butter might be a good idea. Using frozen berries didn't see to make any difference.

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MissBethany

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Lynden, Washington, USA

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Reviewed: Jun. 10, 2009

Excellent, quick and easy! As others suggested, I used butter instead of shortening and used a mixture of fresh and frozen blueberries because I only had 1 cup of fresh on hand. I used half of the sugar and the results are wonderful!

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turtle

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Reviewed: Jun. 9, 2009

Not too sweet and a great texture. I used about 3/4 c of butter and it was fine - I might add a bit more next time instead. To the bottom half I added a little bit of milk (probably about a few tablespoons) to help it hold together better; it worked well. I also used frozen blueberries, taken out of the freezer about 10 minutes ahead of time, and they worked great.

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cookiestork

Cooking Level: Intermediate

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Reviewed: May 14, 2009

These blueberry crumb bars were really yummy! Instead of shortening I used butter and I also used frozen blueberries that I bought in bulk from Cosco. They tasted amazing! At first I thought they would be too sugary but it turns out that they are just right. As with any crumble, I think it tastes best when served warm.

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Chantille

Cooking Level: Intermediate

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Reviewed: May 6, 2009

I used frozen mixed berries and the bars turned out great. I also used half brown sugar and sprinkled the tops with cinnimon sugar. Pat down the top crumb crust for bars that will hold together better.

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bakergirl

Cooking Level: Expert

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Reviewed: Mar. 16, 2009

Turned out great! I subbed 1/2 c. white and 1/2 c. brown sugar and did add 1 tsp. vanilla to egg, like previous suggestions. Also, I used frozen blueberries and they worked just fine.

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