Tag Archives: blueberry

Very Berry Pie Bars

24 May

Memorial weekend signals the unofficial start of summer, and what better way to celebrate the sunshine than picnics, BBQ’s, and lots of ripe berries?

Very Berry Pie Bars 5

Can’t decide if you crave pies vs. dessert bars?  No problem.  We can go hybrid and do it BOGO style.  Two in one.  Bargain hunters, this one’s for you.

It’s a win-win combination.  Think of it:  a buttery and toothsome crust, plus crumbly topping with hints of zesty lemon strewn throughout.  Creamy, thick filling bursting with sweet, juicy berries.

Very Berry Pie Bars

These fresh berry pie bars are the best of both worlds, with tasty pie crust, crumble topping, and plummy filling.   Minus the fuss of actually making a pie.  This “pie” comes in the form of  an easygoing, happy-go-lucky pie bar that’s easily made ahead of time and even easier to dig into.

Very Berry Pie Bars 3

These berry pie bars can happily be made the night before, chilled in fridge, and sliced when ready to devour.  I sliced mine into smaller squares to feed a crowd, and there was plenty to go around.  For easy serving plus cute factor, just house the individual squares in pretty cupcake liners.  These are best served chilled, so keep ’em cold until dessert time.  They won’t sit around long once you bring them out.

Enjoy, and happy Memorial weekend!


VERRY BERRY PIE BARS (makes one 9×13)

For the crust and topping:
3 cups all purpose flour
1 1/2 cup white sugar
Zest of one large lemon
1 1/2 cups salted butter, cold

For the filling:
4 large eggs, lightly beaten
2 cups white sugar
1 cup greek yogurt
3/4 cup all purpose flour
1/8 tsp salt
Juice of one large lemon
2 tsp. vanilla extract
30 oz any mixture of fresh blackberries, blueberries, strawberries, or raspberries


Preheat oven to 350F.  Generously grease a 9×13 pan along bottom and sides.  Set aside.

In bowl of a food processor, lightly pulse together the flour, sugar, and lemon zest just until blended.  Cut cold butter into slices and add to bowl.  With a few short pulses, cut the butter into flour mixture just until mixture is crumbly.  Small bits of butter remaining is fine.  (Alternatively, you can use a pastry cutter if you don’t have a food processor.)

Set aside 1 1/2 cups of the flour/butter mixture for the topping.  Pour the rest of the mixture into bottom of prepared baking pan.  Press firmly for an even layer of crust on bottom of pan.  (It’s easy to press evenly with the flat bottom of a water glass or ramekin.)  Bake crust about 15 minutes or until golden.  Remove baked crust from oven, but keep oven on.

Combine eggs, sugar, Greek yogurt, flour, salt, lemon juice, and vanilla.  Whisk until smooth.  Carefully fold in the berries with rubber spatula.  Gently spread filling over the baked crust.  Sprinkle reserved topping over the filling, to make an even layer of crumble topping.

Bake about 75 min to 90 min or until topping turns golden and bars are set.  Cool completely at room temp before putting in fridge to chill.  Chill several hours or overnight.  Cut and serve cold.

Source:  Chew Out Loud, adapted from Annie’s Eats, via the Pastry Queen

Blueberry Spice Breakfast Cake

18 Sep Blueberry Spice Breakfast Cake

Is summer officially over?  According to the almanac, we still have a few short days left.  Fall officially takes over this Friday.  But in this territory, fall has already crashed our party with a quick and sudden bang.  One 20 degree drop in as many hours, and that’s the way it’s going to be from here on out… temps will fall without abandon, and we’ll all look insane in our attempts to bravely sit through the kids’ soccer games with our chattering teeth and blue lips.

Speaking of blue, I’m rebelling against nature with my little post on blueberries 🙂  They’re still plentiful and plump at the supermarkets, albeit imported.  No matter, because they are delicious and still available.

Bluberry Spice Breakfast Cake

Bluberry Spice Breakfast Cake – hello, Brunch!

Plump, juicy blueberries are the feature in this scrumptious breakfast cake.  Add brown sugar and fall spices, and you can’t go wrong with this hearty morning treat.

Blueberry Spice Breakfast Cake

Blueberry Spice Breakfast Cake, from sweet Auntie Polly

Auntie Polly is the one to thank for this yummy blueberry breakfast cake.  Auntie Polly isn’t actually my aunt or my cousin or even related to me… but my boys call her Auntie.  In our culture, all of mommy’s friends are fondly referred to as Aunties.  All of daddy’s friends are proudly titled Uncles.  I love the casual familiarity of those titles.  Auntie Polly is actually a very dear friend of mine, going way back to those carefree days of BK life (remember, Before Kids?)

Bluberry Spice Breakfast Cake

Blueberry Spice Breakfast Cake

Auntie Polly has a reputation for being super creative, and her artistic designs are amazing.  She is also known to bake up some tasty treats, and this recipe is no different.  Blueberry spice breakfast cake is chock full of berries, making every bite moist and richly satisfying.  I added a bit of oatmeal and flax into this yummy cake, and subbed whole yogurt for the sour cream (do you see a trend here?)   I will feel extremely good about serving something called “cake” at 9am 🙂

Bluberry Spice Breakfast Cake

Blueberry Spice Breakfast Cake

This blueberry spice breakfast cake isn’t one of those light, fluffy varieties.  I enjoy light and fluffy also, but there are times I prefer something more substantial, especially to start my day.  This cake is beautifully moist, tender, and dense all at the same time.  I suppose that’s why it’s a breakfast cake and not a dessert.  Though I’d absolutely eat it for dessert.

Blueberry Spice Breakfast Cake

Blueberry Spice Breakfast Cake

Why, oh why, do I insist on making myself hungry by writing about and staring at yummy edibles at night?  The exact time we’re taught not to even think about ingesting a morsel of anything.  At least I usually know what I’m having for breakfast the following day!

Get your sweet blueberries before they’re gone!

RECIPE (makes one 9 or 10 in round)


1/2 cup or 1 stick softened (not melted) butter
1 cup sugar
2 tsp cinnamon
1/4 tsp nutmeg
1 TB vanilla extract
2 eggs, room temp
2/3 cup whole plain yogurt
1 1/2 cup flour, divided
1/2 tsp baking soda
1/2 tsp salt
1 TB ground flaxmeal, optional
1 3/4 cup fresh blueberries (if you must use frozen, do not thaw)

6 T chilled butter
3 T sugar
3 T brown sugar
1 tsp cinnamon
1/4 tsp kosher salt

Coarse sugar, such as Turbinado, for garnish


Mix topping ingredients together until crumbly.  Set aside in fridge.

Place oven rack to lower middle and preheat to 350F.  Grease a 9 or 10 inch Springform pan.

Use a mixer to cream butter and sugar until fluffy and very pale yellow.  Add cinnamon, nutmeg, vanilla, and eggs.  Mix together until smooth.  Add the yogurt and mix well.  Add flour, reserving 2 TB  set aside.  Add baking soda, salt, and flax meal.  Mix batter until smooth.  Carefully toss blueberries with the 2 TB reserved flour.  Gently fold berries into the batter.

Transfer batter into prepared pan, spreading evenly.  Sprinkle chilled topping evenly over cake.  Place a large pan under Springform pan to catch drippings.  Bake for about 45 minutes if using 10 inch pan.  If using a 9 inch, you may need a couple more minutes bake time.  Bake just until toothpick comes out with a few chewy crumbs still stuck to it.  Remove cake and sprinkle with Turbinado sugar on top.  Cool on wire rack.  Cake can be made the night before and kept in the pan, covered with foil, until ready to serve.  To serve warm, reheat at 300F for about 12 minutes.  Remove sides of Springform pan and serve in wedges.

Source:  Chew Out Loud, inspired by my friend Polly

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