Reviewed: Mar. 3, 2012

Pretty good bars. The blueberry and struesel parts were delicous. The crust was "eh." It didn't have much flavor and I think that 12 mins was too long in the oven. Would try this recipe again but with lemon juice or something in the crust and putting it in the oven for only about 10 mins. Nevertheless, the bars were a hit :)

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Reviewer:

Paige

Cooking Level: Intermediate

Reviewed: Oct. 11, 2011

The crumb topping is a very good crumble to use over fruit in coffee cakes. My family wasn't crazy about the bars though, because the crust was a little denser than what we like. It was a crispier, denser crust, versus a lighter cake-like crust that we would have preferred.

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Reviewer:

deenabakes

Cooking Level: Expert

Home Town: Mount Pleasant, Iowa, USA

Reviewed: Sep. 21, 2011

These bars are very tasty! The only thing I did differently was add the juice from half of a lemon along with a 1 tsp of cornstarch to filling. I used my hands to mix up the course crumbs before forming it into an 8x8 pan. The crust was done in 10 minutes at 400 degrees. I added the filling and baked the bars at 400 degrees for 20 minutes. The crumb topping was a nice golden brown color and evenly covered the bars. I could also see the blueberries bubbling with it's purple juices oozing out on the sides. I cooled the bars before tasting them. The lemon works beautifully with the fresh blueberries balancing out the tart with the sugar in the filling. This is not too sweet or too tart either-just right. The crumb topping has a nice sweet crunchy texture and works great with all of the blueberries. The crust is the perfect thickness just the way I like them. And I am glad I baked these in a 8x8 pan otherwise I would have ended up with thin crusts. The lemon zest adds a nice subtle lemon flavor to the crust as well. I cut these into 9 large bars and they were gone -just like that! Delicious and a great treat.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Aug. 23, 2011

This is a very tasty treat, I love it when there is a hint of lemon with blueberries.

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Reviewer:

Legend

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Cooking Level: Expert

Home Town: Danville, Pennsylvania, USA

Living In: Smyrna, Tennessee, USA

Reviewed: Aug. 8, 2011

I thought the cookie base was pretty dry and not very lemony - I will keep playing with this recipe, but as written, it did not meet my expectations.

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Reviewer:

EGRACE1

Cooking Level: Expert

Reviewed: Jul. 19, 2011

These bars are absolutely delicious!!

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Reviewer:

Ruth

Reviewed: Jun. 3, 2011

Great recipe! As is, I thought they were perfect, not too sweet with a good blueberry-to-crust ratio although they might look a little thin in the 13x9 pan. You might want to use an 8x8 pan if you want a thicker bottom crust. The only changes I made to the ingredients was to use lemon juice instead of zest and to leave out the nutmeg (didn't have any). I don't have an electric mixer so I did everything by hand and it still came out great. For the crust, I actually melted the butter a little to make it easier to work with (10-15 secs in the microwave) and I didn't have any trouble mixing the ingredients or getting it into the pan from there. For the filling, I mixed the blueberries, sugar, and some lemon juice together first before pouring into the crust, instead of sprinkling, to more evenly distribute the sugar. For the crumb topping, I think I would cut in the butter next time as indicated for the crust since it came out more doughy than crumbly by creaming the butter & sugar together (still tasted good though!). As other reviewers have said, I would also cook everything on the min time.

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Reviewer:

Sophie_Cat

Reviewed: Jun. 3, 2011

I should have listened to the other reviewers. Great ingredients, added a lot more lemon, but still got a bar that was more like biscotti - crunchy, dry, and sadly disappointing.

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Reviewer:

jcoates

Reviewed: Apr. 2, 2011

Good with some extra lemon zest in with the berries based on reviews, I also added an extra cup of (frozen) blueberries and some lemon juice to the crust.

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Reviewer:

AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Roseville, Minnesota, USA

Reviewed: Mar. 11, 2011

I think that this is my only 1 star rating, ever. I made them exactly as written and the they turned out looking pretty good. But the crust has no flavor, and the sugar on top of the blueberries just sat on the blueberries. I wished that I could have scraped the berries off and re-used them in a different recipe. What a waste.

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