Reviewed: Jul. 11, 2007

Taste somewhat similar to a blueberry shortcake - definitely need a scoop of icecream if you have a sweet tooth!

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ANGELA43

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jul. 9, 2007

These were delicious fresh, but they did not keep well. If you make them, make sure to eat them all right away.

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ENIGMA256

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2007

Easy to make, tasted okay. The blueberry middle rocks (I used fresh blueberries), but the "crumb" part is tasteless (even though I used butter). These were average in my opinion, and I probably won't make them again.

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THATCHICKINPA

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Reviewed: Jul. 9, 2007

Great item, easy to make, Perfect when topped with vanilla ice cream.

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Mark

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Reviewed: Jul. 8, 2007

excellent but I did used modifications as suggested, I used butter, and brown sugar and put in 3tbs of milk into the crust. I took it to a BBQ and it was a hit.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jul. 6, 2007

I used butter flavored shortening in the recipe and this was a hit. I accidentally left out the salt and cinnamon. The flavor was great -- not too sweet and it was a nice addition to the dessert buffet.

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vstreb

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2007

easy to make. Love the crisp crust, added a bit more shortening since it didn't look much of a crust consistency. Turned out great.

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LAURABEE1

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Reviewed: Jul. 2, 2007

I followed the suggestions of other reviewers and replaced the 1 c. of shortening with 1 c. of butter. I served these at a party and they were a hit. UPDATE: I made these again using 1/2 c. brown sugar and 1/2 c. white. I also replaced 1 c. of the all purpose flour with 1 c. whole wheat flour. I will make with these changes from now on. Also, I've made these both with fresh and frozen blueberries, and they've turned out great both ways.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Jul. 1, 2007

I'VE MADE 4 PANS OF THESE IN JUST ONE WEEK. FIRST PAN FOR HOME TRIAL USING JUST WHITE SUGAR.....VERY GOOD. NEXT THREE PANS (ONE FOR A COOKOUT, ONE FOR A GRADUATION PARTY & ONE TO GO TO W/MY SON TO N.HAMPSHIRE FOR A NASCAR RACE) I USED 1/2 C. WHITE SUGAR & 1/2 C. LIGHT BROWN SUGAR FOR CRUST....EVEN BETTER. ALSO ADDED 1 TSP. VANILLA EXTRACT TO BEATEN EGG. I'LL BE MAKING THEM AGAIN THIS WEEK FOR MY BEST FRIEND'S BIRTHDAY. THEY DO TRAVEL EXTREMELY WELL. SINCE I LIVE IN NEW ENGLAND, I'VE TAKEN ADVANTAGE OF THE FRESH BLUEBERRIES THAT ARE AT THEIR PEAK.

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MEL06010

Cooking Level: Expert

Living In: Bristol, Connecticut, USA

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Reviewed: Jun. 29, 2007

One word: YUMMY!!! I had a bit of free time yesterday so I decided to test out this recipe, "the best lemon bars", and "love the mama lemon bars". Today was taste-test day and everyone absolutely adored these bars! I did add a pinch of salt and lemon zest to the dough, but left out the baking powder (just ran out earlier that day) and they turned out phenomenally well. Thanks for the recipe! This one's a keeper for sure!

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kilikina

Cooking Level: Professional

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Reviewed: Jun. 18, 2007

These were SO good! I added extra cinnamon and used frozen berries instead of fresh. I also accidentally left out the baking powder and they were still perfect. These tasted like they came straight from the bakery. Thanks for a great recipe!

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penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 5, 2007

The only reason I rated this a 4 star is because I changed the recipe a bit. My husband and 2 of of my 3 kids loved it. I followed the advice of others and used 1/2 butter and 1/2 shortening. I also used 1/2 white sugar and 1/2 brown sugar in the crust. I halved the recipe so I put it in an 8x8 pan. I still used one egg, beaten, and I added 1/2 tsp of vanilla to the beaten egg before adding it to the mixture. I used the salt and 1/2 tsp cinnamon(I would definitely not leave this out). I pressed 1/2 the batter into the bottom of the pan and for the top, I also "flattened" it out to make like a top crust. Before putting it in the oven, I sprinkled it with a little white sugar. I cooled it completely before cutting it and it was great. The will definitely be going in my recipe box.

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mamazilla

Cooking Level: Expert

Living In: Union City, California, USA

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Reviewed: May 18, 2007

I use blackberries, blueberries, peaches or fresh cherries (depends on my mood) For me FRESH berries/fruit is a must, but I have used frozen when others are out of season. I use light butter (butter makes this much better then shortening), whole wheat flour, 1 cup splenda and 1/2 cup brownsugar to mix with fruit. I added 3 tbsp's milk and 1 extra yoke to crumb mixture to add MUCH needed moisture. I added 1 tsp cinnamon and 1/4 tsp nutmeg to mixture. I also add 1 tbsp lemon juice to berries. Only took 38 minutes to bake!There is never any left when I make these!

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: May 12, 2007

Excellent dessert. Family loved it. I heeded other reviewers suggestions and used both brown and white sugars and added the juice of one orange to base and doubled the cornstarch in the berries. Oh and don't forget to substitute butter for at least half (if not all!) the shortening.

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JENIFER13

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2007

To ensure that I wouldn't end up with a dry crust (after reading all the reviews) I made quite a bit of adjustments which resulted in a dough that wasnt crumbly, but very moist. I figured that it wouldn't need all 45 minutes, so I baked it a little less and it came out great. It had a great buttery taste (dont use shortening!) which worked so well with the fresh blueberries..not to mention the crumb topping which might have been the best part. I served it warm with whipped cream and a few blueberries sprinkled over it.. it would have been great with vanilla ice cream too.

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SarahS

Living In: Ringwood, New Jersey, USA

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Reviewed: Apr. 8, 2007

I actually loved this recipe but I did make some changes. I used 1 cup of light brown sugar in the crust. I added 2 tsp of cinnamon, 1 tsp of ginger and 1/4 tsp of allspice, as suggested by another viewer. I also took the advise and used half butter and half shortening, along with an extra egg yolk due to complaints of dryness. I value others' opinions and in this case I was happy that I did because it came out wonderful!! These bars were so very good, as they cool and set up, the flavors intensify and they get even better!!

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Verena

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2007

These were very good and very easy to make. Everyone loved them even my food critic son! I used half frozen and half fresh blueberries and they were great.

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Marti

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Reviewed: Mar. 21, 2007

People went nuts for this. I thought it was pretty good, but the reaction I got is what is making me give it 5 stars.

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Beth in St. Louis

Cooking Level: Expert

Home Town: Greenville, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 13, 2007

Too sweet for our taste.

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Candace

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Reviewed: Feb. 9, 2007

i just accidentaly gave this review to some other blueberry recipe....ooops!! so if you see this review again, ignore it! anyways, i found these to be reaally fantastic, but i altered it alot after reading the reviews. i noted that alot of the reviewers found the dough bland and/or too crumbly. i added the zest of 2 small oranges, 2 tsp cinnamon, 1 tsp nutmeg,1 tsp allspice, and 1/2 tsp salt. i also added 2 tbsp milk and an extra egg yolk.i used all brown sugar, probably 1 1/2 cups. using a food processor was a really good suggestion, so thank you to whomever suggested that! to the berries i added the juice of 1 orange and 1/2 lemon, plus a little extra cornstarch. OH.MY.GOODNESS. amazing!!!!! it's incredible how good the citrus is in this...the dough is anything but bland, and i liked the texture i ended up with! after all the alterations i would give tis 5 stars forsure.

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Robina

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Blueberry Crumb Bars

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