Kristen here this time!
Lisey chose this recipe from a pile of papers in my cabinet, and since I had some blueberries that needed to be used, I thought this would be a great idea.
However, we had several problems while making these, and then after all that, it turned out that we weren’t even really terribly enthused about the way they tasted.
We initially thought that we wouldn’t post the recipe at all. But we had my mom and my dad taste test one, and they said the bars were just fine and that they tasted like blueberry pie.
Which, I suppose, was the problem for us. None of us are big fruit pie fans around here, and that’s especially true of me!
So, if you like blueberry pie, you’ll probably think these bars are yummy. If you don’t like pie, then we suggest skipping this recipe.
The dough is pretty simple…cream butter and sugar together, then add an egg and vanilla, and finally add the flour and salt.
The dough needs to be chilled for two hours, so do account for that.
While the dough is chilling, make the blueberry filling. We made ours right before assembling the bars, and that was a mistake, because the hot blueberry filling made the lattice top super tricky.
To make the filling, combine blueberries (we used frozen), sugar, and cornstarch, bring to a boil, and cook for two minutes, or until it’s thickened.
The recipe said to roll 2/3 of the dough into a rectangle and then transfer it into a 9×13 pan, but we found it easier just to press the dough into the pan. I have a handy-dandy mini rolling pin that made the job easy.
The crust should go up the sides of the pan a bit.
Pour the blueberry filling over the crust.
Roll the remaining dough to 1/4 inch thick, cut into strips, and make a lattice top crust.
This is where things went horribly wrong for us…the dough was hard to work with to begin with, and once it hit the hot blueberry filling, there was no lifting and weaving it.
So, we just did the best we could and put the bars into the oven.
We set a timer, but unfortunately, Someone Who Shall Not Be Named was making tea in the kitchen and turned off our timer without telling us. That meant our bars got a bit more cooked than we wanted them to be.
They weren’t exactly burnt, though…maybe just a bit browner on the edges than we’d prefer.
So, there you go! A recipe for pie-lovers. And a bit of real-ness from our kitchen.
Blueberry Lattice Bars-makes one 9×13 inch pan
A printable version (with a photo or no-photo option!) is available on Taste of Home.
1 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1/4 teaspoon salt
FILLING:
3 cups fresh or frozen blueberries
1 cup sugar
3 tablespoons cornstarch
Combine the butter and sugar in a bowl. Add the egg and vanilla; mix well. Combine flour and salt; add to butter mixture. Refrigerate dough for two hours.
Combine the sugar, cornstarch, and blueberries, and bring to a boil, stirring. Stir for two minutes, or until thickened.
Press two thirds of the dough into a 9×13 inch pan. Pour the filling on top.
Roll the rest of the dough to 1/4 inch thick. Cut the dough into 1/2 inch wide strips. Make a lattice over the filling.
Bake for 30-35 minutes at 375 degrees. Cut into bars.
Makes about 2 dozen.
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