Reviewed: May 25, 2012

This was fantastic! I was thrilled glad that I used fresh instead of frozen blueberries and this recipe was also fantastic by subbing out the shortening for either butter or vegan butter. I was largely impressed with this recipe!

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Reviewer:

SarahJean

Reviewed: Aug. 21, 2011

Mine didn't really form into squares as I expected. It was more like crumbles of sugar with blueberries. It tasted good but I was ready to write it off...until I realized my husband was eating it all - he loved it and ate it all over the course of a few days. So I guess it worked out in the end. Still not sure why it didn't form into anything.

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SUNFLOWERGODDESS

Cooking Level: Expert

Reviewed: Aug. 20, 2011

Delicious. I used 1 1/2 c oats, 1/2 c of whole wheat flour, 1/2-3/4 c brown sugar, salt, butter and cinnamon to crust. I frozen blueberries and sprinkle them with whole wheat flour and didn't use any sugar on the blueberries. I thought it was plenty sweet. Next time I think I will add some lemon zest and maybe some lemon juice.

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Reviewer:

kimwins

Reviewed: Aug. 20, 2011

My husband loved it! I added a dash of cinnamon and nutmeg for a little more flavor. It was delicious - not soggy at all!

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Reviewer:

Steff P.

Reviewed: Aug. 16, 2011

Very fast, easy and good. I juiced a lemon over the blueberries and added less sugar to them as well. I also used Smart Balance instead of shortening. I would even use more fruit!

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Reviewer:

Nanette

Reviewed: Jul. 28, 2011

Awesome dessert!!!!! My family LOVED this recipe. The only thing I changed is I used butter instead of shortening. I just feel that butter is better for you!! It was SOOOO good!!! FIVE STARS!! Thanks for sharing!

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Reviewer:

lewisfamily503

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Tigard, Oregon, USA

Reviewed: Jul. 1, 2011

This recipe is a good start, with some changes required. First of all, substitute the shortening with better. I doubled the recipe for a 9 x 13 pan. Also, I added the juice of one lemon and zested the entire lemon into the blueberry mixture. I also added 2 tbsp of flour with the blueberry so that the juices would thicken. It turned out pretty well, thought a bit sweet. Even though I cut down a bit on the sugar that went into the blueberries, I would probably cut it by half.

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Reviewed: Jan. 8, 2011

This was very well-recieved. I served this for company and it was a big hit! Simple, yet delicious - and super-easy to make! Can't wait for summer when I can make this using wild blueberries! Thanks for the grat recipe.

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Reviewer:

UNIVSTUDENT

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 28, 2010

Great recipe for ingredients I had on hand! I did add lemon juice and reduced sugar as suggested, but it came out a little bitter for my taste.

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Reviewer:

RMCANULTY

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Jun. 15, 2010

I was looking for an old Pampered Chef recipe for blueberry bars and found this which sounded very similar. Over all, it was very good, but I think the crust and topping were too thin. I would double that next time. The only change I made was using butter instead of shortening.

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