Reviewed: Jul. 19, 2006

Yummy, easy, and versatile, will definitley make again. I cut the recipe in half and made them in an 8x8 pan and they still turned out great.

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STEPH577

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Whitehorse, Yukon, Canada

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Reviewed: Jul. 17, 2006

These bars were delicious. Everyone loved them. I used half brown sugar and half sugar because I was just about out of white sugar. I also used a full teaspoon of cinnamon. I think the next time I make this I'll add some nuts to the top. It was very, very good. This recipe definitely is a keeper. Thanks for sharing!!

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SimQ

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Hustisford, Wisconsin, USA

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Reviewed: Jul. 16, 2006

Mmm. Awesome Bars. I was looking for an alternative to muffins since they all seem to come out dry or flavorless. I took some of the other users' advice and used butter instead of shortening and substituted some brown sugar for the granulated sugar. Be sure to cool them thoroughly before cutting (i put mine in the fridge after they cooled on the counter before cutting)

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Sunkist

Cooking Level: Expert

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Reviewed: Jul. 14, 2006

WOW! These are amazing! You can't go wrong making these bars. I read the previous reviews about the butter and I tried 1/2 c. butter and 1/2 c. Crisco and they came out perfect. I also used 1/2 brown and 1/2 white on the 1 c. of sugar for the crust. Hubby and kids raved about these bars. Enjoy!

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love2cook

Cooking Level: Intermediate

Home Town: Fairbury, Illinois, USA

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Reviewed: Jul. 13, 2006

Awesome! I made it exactly as directed, and it came out perfect. It tastes just like blueberry pie! Next time, I'll leave it in the oven a bit longer so it's more golden brown, instead of light brown. It's now a permanent part of my recipe box!! :)

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~Marianne~

Cooking Level: Expert

Living In: Mashpee, Massachusetts, USA

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Reviewed: Jul. 13, 2006

I made this recipe twice this past week and they were gone in no time - Everyone loves them! I took other's advice and substituted butter for shortening and used brown sugar instead of white. I also used frozen triple berries instead of blueberries, because that's what I had on hand. After reading other's reviews, I patted 3/4 of the dough onto the bottom of the pan and then mixed in a little more butter and sugar with the remaining dough and used that on the top - turned out perfect. This recipe is a definite keeper!

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gigi

Cooking Level: Expert

Home Town: Geneseo, Illinois, USA

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Reviewed: Jul. 13, 2006

This is a wonderful recipe! I sent my husband to the store for vanilla ice cream in anticipation of the finished bars, but once I tasted the bars by themselves, it was obvious that they didn't need to be accompanied by ice cream to make them more delicious; these are wonderful just as is. The flavor of the blueberries really comes through in this recipe, and they are not overly sweet. I did use butter instead of shortening as some other reviewers suggested, also used a full teaspoon of cinnamon, and next time I'll substitute brown sugar and add some chopped, toasted pecans. It will be fun to try this recipe with other berries as well. Thank you for this wonderful recipe!

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 11, 2006

Wonderful!! I let my two and five year olds help me make this with frozen berries we picked this summer. We had fun making them and even more fun eating them!! I hope there's enough left to have one with coffee in the morning or I'll be making another batch! You can really enjoy the blueberries in this, they don't get lost in it and stay very delicious!

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LAILARED

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Reviewed: Jul. 10, 2006

these are very very good but they need a little salt to rbing out the crumb flavor more. also some chopped nuts in the topping (almonds) would be really good.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jul. 10, 2006

Nice. Yummy - better the second day. Taking tips from the other reviewers, I used butter instead of shortening, substituted brown sugar for half the sugar. I also forgot the cornstarch but it didn't seem to matter. Seems like as long as you let them cool they don't fall apart too badly. I used a blueberry/cherry combination. Probably could have used a bit more fruit, but if I do (the next time) I'll add some corn starch just to be on the safe side. Will DEFINITELY make again. Have to give these away, though - having them in the house is plain ol' dangerous to what's left of my waist.

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ANDIALLEN1

Cooking Level: Expert

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Reviewed: Jul. 4, 2006

Great recipe. Made it twice substituting butter for shortening both times. The first time I brought it to a picnic and got requests for the recipe. The second time I substituted a quick cooking oats for a half cup of the flour - delicious!

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KARA12121

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Reviewed: Jul. 3, 2006

These are wonderful!!! Don't change a thing - they are perfect just the way they are. Not too sweet, makes a great breakfast snack. Will definitely make again.

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HUGSMOMMY

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Reviewed: Jun. 20, 2006

Fantastic!! I drizzled icing over the top as suggested and it was wonderful. Make this for a large crowd!

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CAL0013

Home Town: Dallas, Texas, USA

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Reviewed: Jun. 16, 2006

This recipe is awesome. However, I did make a few modifications after I made the first batch (the topping seemed too crumbly). After I pressed half of the dough into the pan, I added 2 T. of butter,another pinch or two of cinnamon and cut it into the remaining dough before sprinkling on top. That made the topping stay on better...Great Recipe

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D. Storm

Cooking Level: Intermediate

Living In: Durango, Colorado, USA

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Reviewed: Jun. 16, 2006

I took the suggestion of other reviewers and used butter in the place of shortening and used half brown sugar & half white. It turned out great! It's very sweet & gooey, but I didn't hear anyone complaining! They are even better the second day! Leaving them in the refrigerator for a day got them to set up a little more and gave the flavors a chance to really come together.

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NICOLE4

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 13, 2006

Very good--not too sweet but just right. The taste of fresh blueberries really shines in this dish. My picky eater husband and my not-so-picky coworkers all loved it!!! Also was very easy to make.

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LILCOUNTRYGIRL

Cooking Level: Intermediate

Home Town: Varnado, Louisiana, USA

Living In: Bogalusa, Louisiana, USA

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Reviewed: Jun. 11, 2006

I made a few changes in this recipe but still kept it basically the same. I halved this but used an entire egg which made the crust/crumb stick together better. I used brown sugar instead of white, butter instead of shortening (yuck), used half WW flour and half regular flour, and substituted frozen raspberries and black raspberries for the blueberries. All the girls at work and my family enjoyed this. It was very much like a thick, firm cobbler. The cinnamon is a must.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jun. 6, 2006

These bars turned out way too sweet. If I ever make these again I'd use less sugar.

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phuong

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: May 31, 2006

My husband does not like desserts or sweets and he could not stop eating this. I liked it with a cup of coffee.

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CUTIEARMYWIFE23

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Sewickley, Pennsylvania, USA

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Reviewed: May 30, 2006

Used another reviewer's tip to grate frozen butter..worked wonderfully. Don't forget to press crust into pan! Don't skip salt and cinammon in the crust. I used more than a pinch of cinammon. Split recipe and made 2 8x8s...one blueberry and one raspberry. Can't even pick a favorite. I'm hoping this will work with peaches too!

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SPECBEARCA

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Summitville, New York, USA

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Blueberry Crumb Bars

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