Reviewed: Aug. 11, 2009

These were fantastic! I got so many compliments on these bars. I did add a bit more cinnamon and sugar to make it sweeter, because I like sweeter, but it was still amazing!

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DanaMarie82

Cooking Level: Intermediate

Home Town: Grafton, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 1, 2009

My family and I loved these bars! I used lemon juice b/c I didn't have a lemon to zest and added an extra cup of blueberries...took barely any time and effort to make them! Great recipe!

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Jill S.

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Reviewed: Jul. 29, 2009

These were not very good. sorry

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gabby70

Cooking Level: Expert

Home Town: Lindale, Texas, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Mar. 1, 2009

Yummy recipe! I did not find the dough at all difficult though it does require more liquid...another egg or lemon juice. I also added more zest than was called for and squeezed lemon juice over the blueberries. The lemon flavor was still very subtle though. Definitely use a much smaller pan also. Overall very good and I love the fact that they have fewer calories and less fat than many other bar recipes.

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Dawn S.

Cooking Level: Intermediate

Living In: Plano, Texas, USA

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Reviewed: May 27, 2008

Bland. Boring. Waste of ingredients. Not very lemoney, not enough blueberries, not enough taste.

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Amy09

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Reviewed: May 25, 2008

I didn't think there were enough berries to cover the crust. The crust did not rise for me, it was really flat. Maybe it was because I had an old box of baking soda? I may try this again (not anytime soon)next time with a fresher box of soda, and more berries. I couldn't serve it to my guests.

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MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

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Reviewed: Apr. 29, 2008

The crust turned out well. I added extra blueberries and they still barely covered the crust. I thought the dessert was kind of bland and needed a sauce or something.

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Flyn08

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Reviewed: Apr. 12, 2008

The crust was so crumbly, even though I doubled the amount of egg. I even doubled the sugar and used brown sugar instead for more flavor, and it was only passable. Also, the crumb topping would have in no way held together if I had added the original amount of flour. Not making this again.

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mayura

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2007

This recipe is pretty good, my only suggestion is to make it in a smaller pan. I found the crust to be very thin, as well as the filling, otherwise, it's really yummy.

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MelanieR

Cooking Level: Expert

Living In: Kingston, Ontario, Canada

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Reviewed: Aug. 10, 2007

Just delicious!

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bruscust

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Reviewed: May 14, 2007

The Zing of lemon cookie nicely offsets the blueberry filling. Not overly sweet but very delicious. As previous posters have mentioned, the cookie base can be difficult to work with, but I recommend saving the lemon juice from the zested lemon and add as needed if the mix is too dry. **Holiday Update**I won the cookie contest at work with a modified version of this recipe using fresh cranberries and orange zest. Double the sugar you add to the berries since cranberries are so tart. Also added extra juice from the orange and orange extract to the cookie base

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jojobeanzsis

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Mar. 4, 2007

Tried to make 1/2 the recipe and was not successful. I had an overdone bottom crust BUT the top half was SO delicious! I'll just have to make it right next time because it is a superb recipe!

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 7, 2006

I liked this recipe, and so did my family. I added an extra egg, though, because the crust didn't hold together as well as I wanted it to.

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Giordana V

Cooking Level: Intermediate

Home Town: Cobble Hill, British Columbia, Canada

Living In: New York, New York, USA

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Reviewed: Aug. 3, 2006

These bars were just OK. I probably will not make them again, however I took them to a picnic and most everyone else seemed to think they were good. Not enough flavor in the crust and crumb topping for my husband and I. I did add pecans to the topping - those tasted good - a little toasted from baking. Just not our thing, I guess.

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tlk

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Reviewed: Aug. 2, 2006

This recipe turned out good - it just wasn't gooey enough for my taste. My sister couldn't stop eating it thought! If you like bars with a shortbread-type crust, this recipe is for you.

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KIERAJANE

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Reviewed: Jun. 27, 2006

I found this quite easy to assemble, a lot easier than making a pie IMO. I cut the recipe in half, so a pint of blueberries was perfect for an 8x8 pan. Cuz I wanted to really taste the lemon, I added lemon juice (along with a dusting of flour) to the berries and some more zest in the topping. Only problem is the oven temp and/or bake time -- my crust was done at 10 min at 400, so I lowered the oven temp to 350 to finish the baking and the bars were done in 15 (would have burned at 20-25 min at 400). Thanks for the recipe.

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Nicolette

Cooking Level: Intermediate

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Reviewed: May 11, 2006

These turned out pretty good. I made the crust in my Kitchen Aid mixer and it never really turned into a dough. I added 2.5 Tablespoons of ice cold water for it to form. I ended up baking mine for the full 25 minutes, and it was perfect.

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kerriheffel

Cooking Level: Expert

Home Town: Halifax, Massachusetts, USA

Living In: Pembroke, Massachusetts, USA

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Reviewed: Sep. 5, 2005

This was very good but required lots of effort. There are many equally good blueberry cake recipes that are much simpler.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Jul. 22, 2005

Not enough berries. I increased it to 3 cups and still didn't really like these bars. Not much flavor and too crumbly. I think I also just wanted a dessert with more lemon flavor. Will not make again.

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lacase

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Reviewed: Jun. 26, 2004

Used 1/8 tsp of nutmeg and 1/4 tsp cinnamon. Should have only baked the min. amount of time. Used fresh blueberries. Added an extra 2 Tbl. flour for topping due to very high humidity day. That really helped get the correct texture. Family enjoyed it with vanilla ice cream.

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chapelhill

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Blueberry-Lemon Crumb Bars

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