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blueberry streusel bars

JenniferMS avatar
Recipe by
Jennifer S
@JenniferMS
Philadelphia, PA

My 1 year old grand daughter is allergic to eggs so I wanted to make something that she could enjoy that wasn't just fruit. This works perfectly as it combines the sweetness I wanted and the fruit. As a grandma spoiling the kids is my inclination and any berry can be used and most fruits. The sugar can be reduced too if the fruit is particularly sweet. Even frozen can be used, just defrost and drain first. So this recipe worked for me and my baby girl got her sweet tooth satisfied.

yield 12 depending on how big you cut the bars
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For blueberry streusel bars

  • CRUST
  • 21/2 c
    ap flour
  • 2/3 c
    granulated sugar
  • 1/2 tsp
    salt
  • 18 Tbsp
    soft unsalted butter, cut into pieces
  • TOPPING
  • 1/4 c
    packed brown sugar
  • 1/2 c
    chopped pecans
  • 1/2 c
    old fashioned rolled oats
  • FILLING
  • 8 1/2 oz
    blueberry preserves
  • 3 1/2 oz
    blueberries
  • 1 Tbsp
    lemon juice

How To Make blueberry streusel bars

  • 1
    Place rack in middle of oven and preheat to 375. Make a aluminum foil sling in a 13 x 9 inch pan so removing the bars is easy. Cut enough foil to hang over the sides of the pan in both directions, horizonal and vertical. Tuck the excess foil under the pan, make sure to push the foil up the side and into the corners. Grease the foil and set aside.
  • 2
    Using a mixer or a food processor mix the flour, granulated sugar and salt together. Add 16 tablespoons of soft butter one piece at a time. (Save the remaining 2 Tablespoons for the topping.) Will look like wet sand.
  • 3
    Take out 1 1/4 cups of this flour mixer and set aside. Place the rest into the 13x9 pan and press firmly to make it even. You can use the back of a measuring cup to make sure it is level. Bake 15 to 18 minutes until edges are browning.
  • 4
    While crust is baking add brown sugar oats and pecans to the saved flour mixture. Work in with your fingers the 2 tablespoons of soft butter. Should create some lumps, set aside
  • 5
    In another bowl combine the blueberries preserves and lemon juice. Mash the berries but leave some whole, if the berries are tart use less lemon juice.
  • 6
    Spread the filling on the hot crust and sprinkle the topping all over the filling. Return to oven and bake until the topping is a golden brown and filling bubbles. Cool at room temperature. Once cool loosen the foil and remove. Easy to cut on a board, store at room temperature.
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