Can I just say that I am really enjoying the cooler weather? I was actually excited when I woke up a couple days this past week and the gray wall of clouds hid the sun and a slight mist dotted my windows. It seemed refreshing.. and oddly comforting.
Portland must be changing me if I’m pining for cool weather and clouds instead of an extended stay of sunshine. Next thing I know I’ll give up my umbrella completely, because we all know that a true Pacific Northwesterner does NOT use an umbrella. Frankly, I’d rather not get my shoes wet. The umbrella will stay for now.
On a completely different note, do you ever have those days when you just want to eat everything in sight? Me too.
Scone for breakfast? Sure! Giant chocolate chip cookie? Why the heck not? Part of my BF’s salty cheesy quesadilla? I better at least have one bite…
Sometimes you just need an eat day. Sometimes you need to treat yo self!
Fall is officially here, but summer bounty is still holdin on by its finger tips. Lets just keep buying berries as long as we can. Lets buy berries and freeze them, can them, eat them fresh. Lets buy berries and make pie with them. Lets buy berries and have an EAT day.
These blueberry pie bars are a sweet treat that will leave you hopped up on sugar and ready to tackle anything (until you crash 3 hours later). Just kidding… Sort of.
Butter is a delicious, necessary ingredient. It gets cut into the dry ingredients until the dough forms into large chunks.
Blueberries are the star ingredient, and rightfully so. Their deep blue colors turn royal purple after a trip to the oven, and fresh summer blueberries offer the right sweet to tart ratio. I used fresh but frozen is definitely an option as well!
Cinnamon and brown sugar along with a little flour are mixed with berries. Lemon zest gives these bars a much needed pop of freshness.
Then they take a little trip to the oven.
I’m not gonna lie, these pie bars are sweet, and a little square goes a long way. I might try reducing the brown sugar next time I make them, or using another type of fruit (Deb used raspberries in the original).
Have an eat day now or freeze some for a rainy day. Either way, you’ll be glad these are in your tummy.
Blueberry Pie Bars
Recipe slightly adapted from Smitten Kitchen
For the crust and crumb:
- 1 1/2 cups all-purpose flour
- 1 cup firmly packed dark brown sugar
- 1 1/4 cups rolled oats
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
For the blueberry filling:
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon grated lemon zest
- 1/2 teaspoon cinnamon
- 2 tablespoons all-purpose flour
- 1 pound blueberries, fresh or frozen
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter, melted and cooled
- Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
- Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
- Reserve 1 1/2 cup of the mixture and set aside. (Note: The book suggests you reserve one cup only. Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
- Make the blueberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the blueberries are evenly coated.
- Assemble and bake the bars: Spread the blueberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
- Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
- Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.