These fruity dessert bar cookies turn family favorite blueberry cobbler into a bite-sized, hand-held treat. Perfect at the peak of blueberry season you could also enjoy them in winter with frozen wild blueberries.
Buddy was my dad's dad.
He was a character...to say the least. A child of the Great Depression, a Veteran of WWII and the recipient of a Purple Heart, he was perhaps better known for his "colorful" language and unwavering opinions on life. He was clear on where he stood on most matters, and frankly, he made sure everyone around him knew where he stood as well...
...and he was, without question, one of my favorite people in the world. He left this Earth nearly a decade ago, and I still miss him and my grandmother dearly.
No time am I reminded of him more than our annual visit to their old home, which literally still boasts the fruits of their labor. In the years before they died, my grandparents planted a number of blueberry bushes that we still harvest from today.
I won't pretend that the recipe below is low-calorie or that it is perhaps a showcase for blueberries' nutritional star status. But with a berry that tastes great on its own, I say snack on them alone 'til your heart's content and splurge on a recipe like this every now and again. That's my wisdom.
Here's Buddy's wisdom:
- The best blueberry cobblers should always have a few under-ripe pink berries in them. He swore by the bit of tartness that they added.
- Dry summers = the sweetest berries
- Wet summers = the plumpest berries
- Every summer = the perfect berries for blueberry cobbler
Buddy rarely met a blueberry cobbler he didn't like and neither have I.
Because I now have little hands to cook for, rather than my grandfather who was no stranger to a fork or spoon type dessert, I've opted to transform this season's harvest into a marriage of what my children would like (bar cookies) and my grandfather would love (blueberry cobbler). I have no doubt that Buddy would have enjoyed sharing dessert with my little guys. The words that come out of their mouths will hopefully be a bit different, but the sweet tooth living inside is universal.
Blueberry Cobbler Bars
Makes 9 bars
- 2/3 cup light brown sugar, divided
- 1/2 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cinnamon
- Zest of 1 lemon
- 1/2 cup cold unsalted butter
- 1 egg, lightly beaten
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour
- Preheat the oven to 400 degrees F. Coat an 8- x 8-inch baking pan with cooking spray.
- Combine 1/3 cup brown sugar, flour, baking powder, cinnamon and lemon zest. Cut in butter until mixture resembles coarse meal. Add egg and mix just until blended. Pat two-thirds of dough into prepared pan. Bake at 400 degrees for five minutes. Remove the pan and let cool 10 minutes. Turn oven down to 375 degrees F.
- Combine remaining 1/3 cup brown sugar, blueberries and 1 tablespoon flour. Sprinkle evenly over crust; crumble remaining mixture over blueberries.
- Bake for 30 minutes at 375 degrees, or until top is lightly browned. Allow to cool before cutting into bars,