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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Bobachai

Cooking Level: Beginning

Home Town: Thousand Oaks, California, USA

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Reviewed: Aug. 15, 2008

These were delicious. Like little blueberry crisp bars. Next time I will try adding more flour and liquid to give them a more cake-like texture and disperse the sugar (they were very sweet).

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SUZANNSM

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Renton, Washington, USA

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Reviewed: Aug. 13, 2008

Awesome blueberry flavor! I did add some lemon zest, since it complements the blueberry so well, as well as an extra tsp of cornstarch, just to be safe. The crust does seem dry when you're pressing it in, but that's what creates the delicate texture of the finished product. Very yummy!

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dmd77

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Colchester, Vermont, USA

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Reviewed: Aug. 2, 2008

I really, really wish I would have used butter. They would be so much better. As is, the texture is great, but butter would have provided more flavor. I also think the filling could stand to be a bit sweeter. Four stars with butter. Three with shortening.

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Aug. 1, 2008

Very easy and tasty

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SBB123

Cooking Level: Beginning

Living In: Noblesville, Indiana, USA

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Reviewed: Aug. 1, 2008

YUMMY!! I added lemon juice and cinnamon to the crust and blueberries. The juice made the sugar stick to the blueberries.

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The Kirks

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2008

This recipe is amazing and delicious! I came across it on Smitten Kitchen's blog after she made it and raved about it too. I did use butter instead of shortening and added a tsp. of almond extract to the crust which was not needed at all and a tsp. was just a bit much. Let cool before slicing. Make as stated (except use butter) and you won't be disappointed! Not too sweet with a nice crunchy top. Excellant!!

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Linda

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

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Reviewed: Jul. 30, 2008

I thought it was ok. Reminded me of blueberry waffles. It isnt too sweet. I have a sweet tooth so it wasnt enough for me. My husband loved it. Kids thought it was "ok". Its not bad, it just wasnt fab to me.

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TN Monkeymomma

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Carmel, Indiana, USA

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Reviewed: Jul. 26, 2008

Easy and wonderful! It was even better when I added blackberries to the mix! This gives me an excuse to go to the local farm and pick pounds of berries!

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JENLOTUS

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Reviewed: Jul. 24, 2008

Easy to make - I used frozen blueberries which I had picked at a farm last summer. I had enough blueberries to make this recipe three times during the year.

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Helena

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Reviewed: Jul. 20, 2008

OH MY GOD I LOVE THESE!!!! They are awesome. I served them warm with vanilla ice cream. I used 1/2 crisco 1/2 butter a little extra starch..blueberries always seem to be so juicy.. and a bit more than a pinch of cinnamon. They do take longer to cook than the recipe says. My picky 9 year old daughter even said " mighty tasty!!" That says it all !!!

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bethgoodness

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Reviewed: Jul. 18, 2008

What a great recipe. Very easy, and they turned out perfect. Followed the recipe exactly, except that mine only needed to cook for 40mins. Thank you for really great recipe. 5 stars all the way!

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momof4

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Reviewed: Jul. 17, 2008

These bars were great!!! I served them with ice cream and my family realy like them. Thank you!!!

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Carole

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Reviewed: Jul. 16, 2008

I have made these bars many times. I use wild huckleberries which add a little tart flavor. Used 1/2 of the white sugar and added 1/2 brown sugar. Used butter instead of shortening. Cooked about 5-10 minutes longer. Absolutely love these. Have been asked to bring to work many times.

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Carolina-Blue_Eyes

Cooking Level: Intermediate

Home Town: Lansing, North Carolina, USA

Living In: Jefferson, North Carolina, USA

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Reviewed: Jul. 12, 2008

This was delicious. Everyone loved it. I used brown sugar for the crust, and it was perfect. Great recipe!

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ginger

Living In: Athens, Georgia, USA

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Reviewed: Jul. 10, 2008

These bars turned out really well. This was one of my best attempts at using fresh fruit. Usually it turns out too dry or too wet, but these were just right. I cooked half of the blueberries on the stove with some sugar, then mixed in the rest of the berries before adding them on to the bottom crust. I also added about 1/2 cup of brown sugar to the crust mix before putting it on top. I will be keeping this recipe to try with other fruits when they are in season!

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Kelli W.

Cooking Level: Intermediate

Living In: Hurley, Mississippi, USA

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Reviewed: Jul. 4, 2008

I baked these for my fiance today as a surprise. He LOVED them! I used all butter instead of shortening and added two teaspoons of vanilla extract to the dough with a few sprinkles of key lime juice for moisture. I pre-baked the crust for 5 minutes before adding the berry mixture, but I don't think it was absolutely necessary. Since I was low on blueberries (I only had 3 cups), I added 1 cup of cherries and it tasted amazing. I added less sugar to the berry mixture than what the recipe called for and these bars tasted perfectly sweet. I will definitely make these again. They're so easy!

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