Reviewed: Jan. 29, 2009

These were good but a little bland for me. Maybe next time I will add a little more sugar to the crust, more cinnamon and some lemon zest or juice.

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MazzyMo

Cooking Level: Expert

Home Town: Rolla, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 20, 2009

YUMMY! I made this today. I used frozen blueberries and cooked it the same amount of time called for in the recipe. I used butter, 1/2 whole wheat flour, 1/2 brown sugar and added 1 tsp of almond extract to the dough part. Even my picky husband who isn't fond of blueberries agreed it was "really good".

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Carrie H

Cooking Level: Expert

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Reviewed: Dec. 30, 2008

Amazing! the whole family loved it. since I am not a big fan of super sweet stuff, i reduced the sugar to 3/4 and 1/3 cups- and it still turned out sweet enough. taking advice from the other comments i added nutmeg, 2 tsp of cinnamon and 2 tsp of lemon juice ... also added 1/2 cup more of blueberries. will def be making them again!

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colyal

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: New Haven, Connecticut, USA

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Reviewed: Dec. 17, 2008

I used frozen apricots with some spices and also baked the crust for five minutes before adding filling. Very good.

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Susan

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Reviewed: Dec. 9, 2008

These were soooo yummy. We did nothing to change the recipe and it came out great! Next time we will try to remember to get some vanilla ice cream to scoop on:) yum

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Erica

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Reviewed: Dec. 9, 2008

I made these yesterday and they are all gone! 6 kids here...I added a tablespoon or so of buttermilk to the crumb mix as I thought it was a little too dry. I'm sure water or milk will do if you don't have the buttermilk. I also used thawed frozen blueberries. An excellent dessert!

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Gally

Cooking Level: Expert

Home Town: North Vancouver, British Columbia, Canada

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Reviewed: Nov. 29, 2008

This is wonderful and easy too. I ran out of white sugar to mix with the blueberries and had to use brown sugar. I think it made it even better. I used frozen blueberries that I didn't bother to thaw. My husand ate most of this by himself. My oldest sone who doesn't like blueberries loved this. Serve warm with vanilla ice cream.

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princessinthekitchen

Cooking Level: Expert

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Reviewed: Nov. 24, 2008

We enjoyed these but used a package of frozen mixed fruit with strawberries, rasberries, and blueberries in one batch and just the blueberrries in the other. My husband thought the rasberries brought out more flavor and I aggreed. They seemed to go over well at church. I used real butter too.

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Jamie7

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Reviewed: Oct. 1, 2008

don't sub anything except butter for the shortning! i ran out of both and used oil and it was still really good - but definitely would have been better otherwise. next time i'm giong to use some brown sugar, as has been recommended, and stick to the recipe and i'm sure it will be phenominal! Oh, my favorite was that it wasn't super sweet - really fresh!

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karetha

Cooking Level: Intermediate

Living In: Montrose, Colorado, USA

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Reviewed: Sep. 28, 2008

This recipe rocks! I scaled the recipe to 5 servings, and used a loaf pan. It was the perfect amount for me. I read other reviewers and replaced the white flour with a combination of (1/2)whole wheat flour and then I added oatmeal, to replace the rest of the flour. I ground the oatmeal to a flour in my food processer. I also replaced 1/2 of the white sugar in the crumb with brown sugar. I added a little lemon juice, zest and vanilla to the bottom crust and baked it for 5 min. so it was less crumbly. I used more cinnamon as well because I love the taste. I made this recipe in my food processer and it was very easy to make. If you haven't tried this recipe, give it a try. It is even better the next day.

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totallycooked

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Reviewed: Sep. 25, 2008

I used a blackberry pie filling instead of the blueberry mix-turned out divine. We heated them up and served with vanilla ice cream, also works great as a bar. I used 1/2 brown sugar 1/2 white.

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wendy4876

Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA

Living In: Dunlap, Illinois, USA

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Reviewed: Sep. 20, 2008

Thank you for the great recipe. I couldnt stop eating these. This is definately one of the better recipes for blueberries.

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firelinea

Cooking Level: Beginning

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Reviewed: Sep. 8, 2008

Excellent. No changes necessary!

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Lynna_Maria

Cooking Level: Expert

Home Town: Arcade, New York, USA

Living In: Lindale, Texas, USA

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Reviewed: Sep. 8, 2008

Great recipe...similar to the Great Harvest crumbleberry bars. I think you could add more berries and mix them to make it even more interesting. Next time, I might also try adding some oats! Keeper recipe.

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Penny

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Reviewed: Sep. 7, 2008

Love it, love it, love it!

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LYNCUCU

Home Town: Rockledge, Florida, USA

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Reviewed: Aug. 27, 2008

Very good! I used half whole wheat and used splenda on the berries, it was excellent! Will make again!

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bwmn

Cooking Level: Beginning

Home Town: Annandale, Virginia, USA

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Reviewed: Aug. 26, 2008

Wonderful. I made these as per the recipe, except I also added a small amount of liquid to the bottom crust and baked it alone for about 10 minutes before adding the blueberries and top crumbs. Just fabulous. I think this would be great with apples also!!!! Oh, and I also used butter instead of shortening.

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Mdavis35

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Reviewed: Aug. 24, 2008

These were pretty good. They were easy and looked really good but were very sweet, which seemed to overpower the natural flavor of the blueberries. The bars were also a little bland. Next time I will decrease the sugar, increase the cinnamon, and add some nutmeg and vanilla.

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Aug. 24, 2008

I use butter rather than shortening and it tastes awesome. It's quick and easy and the first to go at all picnics and parties. I've made this recipe over 8 times in just 1 month. It's foolproof!

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Dawn

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Reviewed: Aug. 17, 2008

Mmmm... definitely a keeper. I have a huge sweet tooth, unlike my parents. So I decided that I would do them a favor and make them something a little healthier. When I saw this recipe and read the reviews, I knew it was going to be a winner. I made a few modifications, though. First of all, I used Splenda to substitute the sugar. And due to my lack of shortening, I just used real butter. I also lemon juice to the blueberry mix, which gave the bars a wonderful tangy-ness and complimented the blueberries perfectly. I LOVE cinnamon, so i added much more than called for to the crumb topping, and proceeded to sprinkle it liberally over the blueberry topping before sprinkling the crumb topping over it. Overall, I can say this recipe was perfect for my parents. My mom adored it, because it wasn't too sweet. But for you sweet tooths out there, I suggest adding more sugar.

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