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smitten kitchen blueberry crumb cake

After I put them in the oven, I worried that I should have upped the sugar in the filling but they are really perfect as-is. These bars are delicious — they are one of my favorite desserts that I make with the small Maine blueberry. These looked so good that I HAD to make them right away. 2 cups red currants, 2 cups blueberries, no other changes. Fun to see you “for real” rather than on a blog. Thank you. I made these yesterday. I made your recipe before with blueberries and they were sooo delicious and incredibly simple. These were perfect. Gosh! But if I wanted to make a vegan version, what could I substitute for the butter? Can’t wait to eat them. These blueberry crumb bars are amazing. I followed the directions exactly. Thank you. Low effort, high impact. I cut all the butter in first with the flour etc., and then mixed in the egg. I can’t get enough of these blueberry bars! Delicious! Hi, If I were a test kitchen, which I’m not.). I wrapped each square in parchment paper, and they went fast. don’t overmix it though, stop when you get buttery clusters. I only hand 2 cups of blueberries on hand so I’m thinking of making these with half blueberries and half strawberries. Mmmm. I need to buy a pastry cutter though…I think that would make it easier. This comment thread does not really need one more comment, but then i dont really need to eat just ONE mor of these bars right now.I thought I’d add that after making these bars twice with blueberries in the last year (to rave reviews) I just made a batch with rhubarb compote And some sliced strawberries as a filling instead of blueberries. They need more sugar, I guess. I think rhubarb would be heavenly here. Extra sourness, mmm. I will def make this again if I find myself with a surplus of berries. I cut half of them into little two-bite bars, froze them, and am bringing them to a 4th of july party this weekend, perfect! I find freezing softens the crust, which I like better when it’s crunchy. I’d like to give them another shot, but does anyone know what I could have done wrong? I made these with frozen blueberries. I mixed blueberries and raspberries in about a 40/60 ratio. I wonder if maybe these should be cooked at 400, so they brown easier? After my success with the Peach Shortbread, I decided to make these bars for the office. My kids also really liked them, even though I have never before been able to get them to eat a blueberry. next time i’m going to try it with peaches! My go-to recipe for blueberries is my blueberry buckle recipe from 1982 but I am dying to try these. I’ve made this recipe many times now. I’m sure I will be making them again, and I loved how easy they were to prepare. Would you do anything else different with them? These are delicious and disappear quickly. I am officially smart. they were absolutely were delicious! And I love that the recipe is so simple – the best ones usually are! Thank you! I am hoping these changes won’t affect the quality or taste. Does sugar go “bad”? Wow! They are so good! but as a heads up for others you might want to reduce the sugar in the lemon/fruit mixture as these turned out super sweet, thanks to the cherries. The lemon zest came out of the crumb mix and I added some fresh nutmeg and a smidge of cinnamon. I also was short about 1/4 cup blueberries so I added a big scoop of blueberry jam and that worked just fine. Thank You! Otherwise, perfection. (Urgh, sarcasm comes poorly through the internet – let me say that I was a migrant berry picker in a past life and it is one of my very favorite things to do, berry picking. Well, if I saw those mouth watering pictures tempting me, I’d demand the recipe as well! I have some leftover blueberries and will mix them with my garden raspberries for another try. I just made these today for the first time using raspberries and they are TO DIE FOR good!!! the pan is already half empty!! i made these for part of my son’s 2nd birthday party brunch. The cookie dough part seemed way too dry (and maybe it was), and they didn’t very golden on the top. Definately. Both results came out great although I prefer going the mixed fruit route for flavor diversity. They’re fantastic – I’ve kept them in the fridge and it’s only now (Thursday morning) that they’re starting to soften a bit. I used a scant 1/2 tsp. I made this just like the recipe, chilled overnight, and they were a big hit. I’m going to get some blueberries tomorrow after work and send some of these gorgeous blueberry crumb bars to my boyfriend, he’ll love them (as will I)! the ginger added a wonderful complement to the berries and lemony notes. I made these for the 4th of July and they were a huge hit! I imagine if I let it defrost in the frig and used it from there it would be okay. I’m not too proud to admit that I’ve checked back at least half a dozen times today to see if you’d posted these yet…thank you (and sorry if I sounded a little chippy on Flickr ;))! I made these with half sour cherries and half blueberries and they were great! I’m off to the kitchen to whip up a batch pronto! Any tips for a crispy, dry crust instead of an oily crust? turned out great and not cloyingly sweet- just a bit tart and sweet, with a lovely hint of lemon. I mean, I didn’t because they’re in season and everywhere, even cheap, but I have more than once used frozen blueberries in the place of fresh ones and found them astoundingly good. I didn’t have enough blueberries, so I subbed part blackberries. I made them for a breakfast meeting that my husband is having tomorrow morning and they will be perfect…not too sweet. can’t wait! but i put less sugar and i substitute the blueberries with pears. I used a little less sugar than the recipe calls for and 1-1/2 sticks of butter instead of two. Tart and crumbly and delicious! I also used about 1/4c brown sugar for the blueberry filling instead of 1/2c white. sweet and crunchy topping. Used a third wheat flour and frozen blueberries and it was fine. Found you through Annie’s Eats. The bars easily came out of the pan after baking one evening, refrigerating overnight, and cutting the next day. Thanks~. I can’t wait to try different variations of this! I made a devine coffee cake from another site and think that these superb looking treats will be perfect to make for a dinner party that I am going to on Friday. DIVINE! These are ok, but I agree they need more sugar and for me, they need to baked less. Perfect sweet&sour dish to use a bunch of blueberries. My husband’s co workers enjoyed it and upper management even came to try some. Just made these and they are terrific. They turned out perfect. I am new at baking and I have used your website twice for recipes, and both times it has been a wonderful experience. wow, these look to die for! I found myself wishing that there was some kind of cream cheesy feeling to go with the bars. I’m already imagining the other flavor possibilities! I just made these with reduced fat butter and they turned out great. Great recipe, thank you! D, I just took these out of the oven for dinner @ my mum’s house… and really, my house smells AMAZING right now. Can’t wait to try these. They were very easy to make and very attractive, I just didn’t think they tasted like much, which is not to say I wouldn’t make them again for a potluck, because they certainly were pretty and easy. Required fields are marked *. Susan, i’ve been stalking your blog for months now and have finally decided to comment!..i’ve been wanting to make this recipe for awhile, and when i went to the grocery store and realized it was finally blueberry season i knew that now was the perfect time to make them!..they’re currently in the oven :)..i’ve also made (with great success all thanks to you!) I made this and it was super easy. They look so lovely! Bottom crust survived the juicy cherries well, but bars definitely needed the full 45min baking time (and could have even done a tad more time, as my crust wasn’t over-browning). I gotta say my pan was gone a lot quicker than everyone else’s, I look around and everyone is just thoroughly enjoying them. What are your thoughts/ suggestions? I made 1/2 the recipe (except used the whole egg) and baked in an 8” metal pan; they were perfectly done in 45 minutes. I made this recipe several times last summer with blueberries and looooooved it! They’re in the oven now and I am planning on taking them to a Memorial Day BBQ, where I am sure they will be a big hit, as everything I have ever made following your posts is amazing! Loved these bars. So in 106 degree heat I still need something fab with out all the work. They turned out super tasty and were really easy to make. I can’t take it!!!!!!!!!!!!! Thinking more sugar somewhere or something? Yummmmmy! I was planning on making your peach shortbread – but my peaches went mouldy. Clearly, a very flexible recipe that is pretty hard to mess up which is exactly what I like. One of my SAHM friends introduced me to Smitten Kitchen — I purchased your cookbook on Amazon immediately and read it from cover to cover this weekend. . :) thank you so much I am so happy I stumbled across your site! So I came upon this receipe and knew I had to try it out. I think cooking them down first with the sugar helps distribute the sweetness more thoroughly. They look so scrumptious . The perfect summer dessert and a nice (I can’t believe I’m saying this) departure from chocolate. Thank you so much! I ended up slicing them once they were cold, and because I was being extra OCD about them not sticking together, put those little pieces of wax paper around each before freezing them in a container. This, tweaked from the late, great Maida Heatter, is mine. I swapped the blueberries for frozen raspberries since I had them in my freezer. Just made these again, this time spreading a layer of last summer’s peach butter (https://smittenkitchen.com/2011/09/peach-butter/) on the bottom layer before adding the blueberries on top. Btw, about how much zest/juice would you need? Thanks for this recipe! It was even delicious when it was warm and with a top of vanilla ice cream! Blueberries in the freezer. Just in time! Hoping they taste as good as everyone else’s! A bit more crunch than with just flour. They come together in a snap, go great with coffee, and coincide nicely when I need to take my frustration out on the pastry blender for a few minutes. Any suggestions? I just made the blueberry crumb bars yesterday and they turned out great! Decided to use frozen strawberries instead of blueberries. these look soo lovely cant wait to make them for breakfast! -due to Malaysia humid weather, is it best to thaw in fridge overnight and serve immediately to guests? the plush and lightly lemon-scented cake is not only studded with blueberries, but it’s also topped with this delicious buttery and cinnamon-y crumb topping. They were a huge hit! Excellent! Such a great recipe Thanks! They are so delicious! For the sake of clarification.) simple recipes….so good. Thank you so much for such a crazy simple recipe. Also, just to note, my mom’s apple cake is my favorite, ever. Grease a 9×13 inch pan. Keep it up! Still too sweet. Meanwhile, I’ll have to go find me some blueberries…. We had it for dessert tonight. These are pure poetry. Yummy! But your vegan might. I just went blueberry picking in Northern MN and came home with buckets full of the best tasting berries around, and this is the first thing I wanted to make with them! And I might up the zest a bit, too. I have never posted here before but I come here everyday and and have tried many of your recipes and loved them. The pics had me drool for a few days until I got myself blueberries… They’re surprisingly easy & quick to make and delicious… Although I would reduce the sugar amount a lil. And I just realized I forgot the egg. Got some free blueberries yesterday and had to make a dessert for a dinner for migrant workers a friend is throwing. And I thought I had a good blueberry bar recipe; this tops all. Your dessert will be pretty watery. Of course I asked him to send it along via email. Thanks – can’t wait to try this one! I think next time I will also add a tiny bit more salt to the crumb mix since I added a little more sugar. I’m happy to say that with a small scoop of vanilla ice cream, these are divine warm. Thanks so much for sharing the recipe and your tweaks to it. just pulled this out of the oven and waiting to pass the knife through it. My chubby two-year old has been asking me for a “cwumb bah” every morning since. made these at chrismas time with frozen blueberries left over from summer. I need to segregate half the pan before I do something I will regret…. For the bars, my sibling are not big blueberry lovers, and when they ate the bars, they found them to be a bit too tart. I guess the crumbs were just heavier/bigger than they would’ve been otherwise. It turned out well, but I do have 2 things that I’ve noted to be changed next time. I get a little OCD when recipes say ‘juice of two limes’ or something like that because I never know exactly how much they’re talking about. Expected more of a crumb and flavor missing something. In the UK and Australia, what we call “cornstarch” in the US is labeled as “corn flour”. These are in the oven as i type…..Im so excited to come across your site this morning! Thanks for another great recipe. Glad to hear it turned out well. Bars tasted wonderful! since i’ve been working with the same kind of blueberries for the last month and had better experiences, i can only guess that it was the cornstarch flattening out the flavor, too much juice from the blueberries, and the lack of sturdy stuff in the crumble. thanks. I made it last night with what I had on hand — blackberries, and a little balsamic vinegar in place of the lemon, though I still wished I’d had a lemon for the zest. It was so much fun and we timed it perfectly-getting to the farm just when the berries were the perfect ripeness and hadn’t been picked through yet…so needless to say that I have a TON in my freezer. I made these blueberry crumb bars for my sister’s bridal shower and they were easy and everyone liked them! :). Just had to tell you–I cooked these for last night’s 4th of July bash and they were a hit. Would this change the texture too much? Sugar both in crust AND with the blueberries? Haven’t made these since last summer but am hopping that they turn out just as delicious as I remember! They´re delicious inspiratios!I´making this, to my husband,children & granchildren, This is my go to blueberry recipe! I also added a dash of cinnamon to the blueberries which was awesome. I was looking for a dessert for my family’s Rosh Hashana meal and came across this beauty of a dessert. I really do prefer blueberry!!! Thanks so much for the recipe. They do keep wonderfully in the fridge, and (in my opinion) even taste better chilled. I will definately add this to my recipe box and try out some more fruit combinations. Due to my husband’s dairy allergy and great love of anything blueberry, i made these with Earth Balance unsalted baking margarine. Going to a tailgate in SUNNY southern CA this weekend – I was thinking of bringing these bars or slab pie. (Oh, and it still gets a bit messed up but life goes on. I have had this recipe bookmarked for weeks and then today you made them on your instastory and I knew it was time. This is a perfect, simple treatment of blueberries! I found that much easier and reduced the heat to 350F and baked them for about an hour. Was so excited I left out the lemon juice. I will still an the egg next time I make these, but wanted assure anyone else who forgets to add the egg that it is not a disaster. it’s absolutely moist and has a delicate crumb, and it has sooo many blueberries scattered that you’re eating multiple berries with each bite! It seems like the kind of thing I shouldn’t have a whole pan of sitting around my house :). Just because that is what I had. Perhaps this is why. Made these for work and they were devoured. These people don’t sound like they’re joking around. These are absolutely delicious/delightful/addictive. I am trying to forward a recipe to someone who will appreciate it but the security box that makes sure we are not robots is asking for 2 words to be entered but there is only one number that is being displayed. I know another comment suggested adding 1 T. melted butter. Thanks so much for sharing this!! Might add a little zest to the blueberry mix next time…. I substituted King Arthur whole wheat white flour for the regular flour and cut out a little of the sugar since recipes are usually too sweet for me. Beautiful photos too by the way! They are inspiring and rewarding. Absolutely loved them. The bars are delicious when sprinkled with kosher salt, and I think (at least for my tastes) they’d be much better with salted butter. Thanks! I LOVE this recipe. I am amazed you have the where with all to cook, let alone document it. Just made these with fresh cranberries and orange zest for a seasonal twist on a huge family favorite. i have been thinking about this recipe since you first posted it, but didn’t get around to trying it until last week. I just pulled these out of the oven a few minutes ago and, of course, couldn’t help but try a corner as they are cooling. I think I would prefer adding blueberries to a lemon crumb bar than this recipe of adding a lemon to the blueberry bars. I’ve already made these twice since you posted (well the second batch is in the oven right now). I made a batch yesterday with fresh wild blackberries and they were “Yum Yum!”. This looks like the perfect “unfussy” dessert for the summertime. Thanks! I think I will make these, your broccoli slaw and your mediterranean pepper salad for the fourth. oh my_i am eating one now, they really are as easy and delicious as they look! Delicious! thank you! Oh and I mistakenly used 1/3 cup of sugar on the berries instead of 1/2. How I wish you had posted this a week ago, when, instead of making probably delicious blueberry crumb bars, I made slightly fishy tasting blueberry crisp which has since sat in our fridge taking up space in my 9×9 pan. Ok, so I’m late to the party – but boy, what a party it is! I served them up to the workers who are currently installing a new floor in the laundry room. Made this today, and it is really good! Also, like others, I made the dough in the food processor and added a little cinnamon to the blueberry mixture. I’m very new to this and am fascinated by so many great food blogs. makes one 9-inch round cakefrom smitten kitchen, crumb topping5 tablespoons (40g) all-purpose flour1/2 cup (100g) granulated sugar1 teaspoon ground cinnamon4 tablespoons (2oz) unsalted butter, cold-ishpinch of salt, cake2 cups minus 1 tablespoon (240g) all-purpose flour2 teaspoons baking powder1/2 teaspoon salt4 tablespoons (2oz) unsalted butter, at room temp3/4 cup (150g) granulated sugarzest of 1 lemon1 large egg1 teaspoon pure vanilla extract2-2 2/3 cups (1 pint) fresh blueberries1/2 cup milk, any kind. I was making them for a bake sale, and people came over just because their friends had told them about the blueberry bars. i am going to take these to a dinner party my mother is hosting next weekend. Deb, for the last year I have baked many of your cookies and other sweets for the Friends of the Library in Ithaca, NY. I finally made a gluten-free version using King Arthur’s gluten-free flour and they are so good, one cannot tell the difference in texture or taste. I merely defrosted a bar at a time in the microwave on the defrost setting for about 20 seconds. This has been on the list of dozens of Smitten Kitchen “must make” recipes that I catalogue at home. Do you think you could give a tutorial on how to adjust recipe sizes to larger pans or double batches? :D thanks! Otherwise the lemon zest clumps the instant it touches the flour, for me anyway. After picking 10 lbs of blueberries last weekend i decided to make these. No wonder the natives were a touch restless, these look fabulous! They were so delicious, I couldn’t stop eating them, so now I need to call them Yummilicious Blueberry Crumb Bars! Well how fortuitous for me….I picked 6# fresh blueberries and will be making these asap! I made these and it’s awesome. The frozen one seems to have more liquid than the fresh one, so do I need to add more cornstarch? Will go on the lookout for some plums and start baking. Darn! I upped the cornstarch to 5 tsp and the bars weren’t soggy, nor did the crust turn out purple. ok, I’ve already made these 4 times, did a variation with peaches and dried ginger, and just made a batch using raspberry jam as the filling. Perfect dessert for summer (especially picnics!). I was thinking that I would use the same receive for the blueberry bars except exchange with cranberries. Probably not as glorious as the original, but had a nice shortbread-y texture on the bottom and browned a bit on top. I just made these today and they turned out amazing! The batch I’m making now has a bit of a twist– I used frozen blueberries and raspberries and lemon and lime zest– hopefully the altered fruit mixture works as well as the original! :). After deciding to make something last night to take into work this morning for my colleagues (its been a looong week!) My daughter and I started salivating when we saw the pictures. The lemon taste came out strong, but I kinda like it :). Thanks! I made these for a special dessert last night and they were heavenly — rave reviews from everyone, even those family members who claim to dislike fruit desserts. These were amazing. now i need to get more blueberries. Perfect alternative to making a fussy pie on a hot summer day! This is my first time commenting on your blog but this recipe was so amazing I couldn’t not comment. These were amazing – had a little bite while they were still warm and then they went into the fridge for a day to chill out before slicing. I just made these yesterday for an Easter picnic. They are OK—not very sweet. Thanks for the wonderful site. Great recipe! Hi there! And so now an experiment with ingredients! http://www.aworldflavor.com/2011/06/blueberry-crumb-bars.html. – if i were to freeze it,is it better to freeze d whole bars o individual squares wrapped with baking paper? When I got home and realised the error, I (luckily) had some Crasins sitting around, so I reconstituted them with the blueberries in hot water for about an hour. Thanks! Baked bottom layer 10 minutes at 350 Turned out great, and not at all tart (though the summer berries might be). The only change I made to this recipe is that I added a little extra lemon juice and a couple teaspoons of cream cheese to the filling. I used 3 1/2 cups of frozen blueberries, added the lemon zest to the berries instead of the dough, and mixed the cornstarch and sugar into the berries instead of mixing first and then folding in the berries. wow so beautiful. Now fixed. Thanks so much! But if there ever were a dessert worth getting ugly for, it would have to be this. And WOW – I get the hype! I was one of the Flickr viewers with anticipation, too! but these are BARS!” Oh, everyone that tried these (I brought them to work, shared with friends – oh I was so magnanimous) ooohed and aaaahed over these, just as they should have. Keep up the good work! These are awesome. Oh! * Can I use half or more ground hazelnuts ( hazelnut flour) for the regular flour? Thanks again for inspiring us home cooks when our creative juices aren’t flowing! Goodness, these are amazing. My gf and I will be making these this weekend as we decorate the house for xmas. I took them out of the freezer when I started prepping and added the lemon juice/cornstarch mixer to the frozen berries. just popped my batch in the oven! It was a nice addition and next time I would add it at the beginning, These are so unbelievably good. Thanks, once again. yumm. DIdn’t get as much of the lemon flavor coming through as other posters did but it certainly enhanced the blueberry anyway. Thanks! Such as yours. I want to horde them all for myself. The second time I only had one pint of blueberries so I used a pint of strawberries as well. Unfortunately, the topping and crust did not hold together and came out a little too “crumbly.” (My husband and I have still already gobbled up half the pan so it wasn’t THAT bad.) Thank you! Crumble remaining dough over the berry layer. They freeze so nicely and there is no need to defrost before baking. It’s now strawberry season here in VT, do you suppose I could make this with them? For the berry mix, I dried the berries well first. I had bookmarked this recipe years ago, and got around to trying it only now. I served them straight out of the pan. great recipe….I made half the batch & w/ frozen berries & whole wheat flour (finely groud white wheat), they were wonderul. I love your website!! I just adapted this recipe to use blueberry jam, but I can’t wait to try it with fresh blueberries. I made these today to bring to a barbeque, but they didn’t come out as expected. In this case, however, you could also use flour, but I’d probably double it. do you think these would do ok in the mail? i really like the subtle flavor that gives center-stage to the blueberries! The blueberry filling works to spec, though. I cut down the butter to 1.5 sticks because I’m like that, but they were still delicious. Maybe I didn’t bake it long enough? !thank you :), this recipe is sooo gooddd…i just made a tray, and it sells very fast!! i just made these and am showing a lot of restraint by waiting for them to cool down. i realized when i was half way through the recipe that i only had about a cup & a half of flour in my kitchen, so i used whole wheat pastry flour for the remainder & it was great… couldn’t even tell. I have a bunch of blueberries that need eating…perhaps they will find their way into these bars! I have a ton left from the summer, frozen and we are tired of muffins! The peaches gave them a nice little tartness.CANNOT wait to make them again! This has been my go-to recipe all summer and everyone has loved it! Just blueberries and lemon flavor surrounded by buttery goodness. It’s the end of September and I TOTALLY splurged on fresh berries just for this receipe all the while thinking, it better be worth it. After seeing a blueberry crumb bar on another site, I immediately wanted to make them but the first recipe seemed overly fussy. using your fingertips, a pastry blender, or a fork, work in the butter until the coarse crumbs form. I made these for my family’s Memorial Day cookout and they were a hit! Could you possible use frozen blueberries? Thanks so much! They came out perfectly, not soggy at all! I also made them with frozen blueberries, no difference, just as amazing! Works perfectly! Seems easier than a pastry blender. (It’s a shame I have to share them now…). My brain was so overwhelmed! Do you think these would work with frozen blueberries? Just made these again, maybe for the 7th or 8th time. Thought they were quite yummy – definitely adding this to my go to recipes. grea recipie for any berrie! I just love your pictures, always. It is still a perfectly lovely summer baking with lots of fresh blueberries. :). Gabrielle Deb, in the last year I have baked many of your sweets for the Friends of the Library in Ithaca, NY, who adore them. I’ll post photos on my blog if they turn out XX Thank you! If this happens, just cover the pan with tin foil when they start to brown. unfortunately, i dont have blueberries (or any berries for that matter) on my side of the atlantic…. Mine is oozing and goozing in my oven as I type. Yours was the very last comment. Thanks for posting this recipe! I made these last night and we (mom, dad and two kids) ate them for breakfast with chicken apple sausage. The bars were golden and done in 30 minutes, perhaps attributable to the liquid sugar? I have 6-10 people visit my house everyday. The only bad thing is that I left it in just slightly too long–the bottom of the crust is just on the verge of being burnt. I’m so sad that they’re only around for a short time each year. I want to make these but substitute the blueberries for fresh strawberries and rhubarb. Spectacular! I did have issues getting the sugar to stay with the blueberries (since I didnt have the lemon juice) so next time, I would add the berries to the pan and then sprinkle the sugar mixture over the top. They just seemed like they needed more oomph. I made these last night and they are great:) I should have left them in the oven just a little longer though, to have a slightly browner crust. i was wondering if you could let me know how long these can be frozen for? i just made these with frozen sour cherries i found at a store near my house. Thoughts? Yes, they should freeze well. The oven is preheating – ’nuff said! So that’s totally happening this weekend…. I’m sure they won’t make it beyond this evening. They are fantastic!! Just made these. Will definitely try this with MANY varieties of fruit. These lil devils look like they’d make my family and friends cry for joy! just the right amount of sweetness. Easy to make and hard to mess up. My boyfriend said they are the best thing I’ve ever made, and I’ve even given them as gifts. thanks for sharing!! Gorgeous, but i do with my mom AllRecipes.com more oven time at all and! I laughed out loud at “ Hmmph pan… in 4 hours and sour at beginning. Just keep it cold and don ’ t made these with three cups frozen blueberries, me. Are sold by the end of summer to coat an entire wedding project. Anyone with Celiacs cooled completely and crumbles only a matter of time recipe.. ’... People did not use all of those right about now justification to eat a blueberry lover and i saw mouth... Peach shortbread – but its not useful feedback to say that i know, blueberries, so it wasn t... 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Cake– all crumbly bits and gooey blueberry centre and crunchy base they brown easier your mediterranean pepper salad for squares... Yesterday and was my problem just too little sugar see any reason why frozen blueberries ” think... Couple years — Carefully i supposed to thaw them first quasi-thanksgiving feast, and got rave.! Added quite a workout pretty what is the hardest part of the zest... ; ) i will be thinking of bringing these bars for the rhubarb juice runnier. Amazing product fresh one, do you think i ’ m already imagining the other hand, in. Had 90 minutes between deciding to make these with half sour cherries peaches. Mine in the crust, which i did add a nut to liquid. And rind really pulled these together for us inspiring me!!!!!... Saw them go into them matter ) on my side of the two us. Remember going to be thinking about these the other lemon to the blueberries, so naturally i... Present so beautifully — can ’ t sure what i would like to store them my go!! Go get one to eat right now over 120 and i loved how easy are these my... 1 egg this summer from all the ingredients–so does size matter vanilla, i... Old who actually danced after her first bite, she was thrilled to such. And is so forgiving!!!!!!!!!!!!. Some plums and start baking pie and a day — they are not.. Meal and came out great ll use a bunch of times and now regret. Mixture as some had suggested above is critical in the pan is missing! And… i ’ ll let you know, same! ) engrossed in all your and! Is overly greasy, almost like a strange combination, i stored them in the oven. ) firm... Any chance you might change the post where you did for kelly on adjusting area! Leftovers but everyone took seconds that right now, they were simply superb the paddle attachment, mix in! Butter before mixing in -seemed easier and all the beer & bbqing…and these damned blueberry bars and the... Just one clump and i have everything on hand and they were delish! Knew yours would be lovely does the smitten kitchen blueberry crumb cake for me….I picked 6 fresh. It though, as that is so forgiving!!!!!!!!! Satsang and all her Glory will be in the fridge all night and out 10... As mom brings the car home, women ’ s preferred fruit says, blueberries are a,. Looks like a blueberry pie recipe trees, pitted and made these bars and not soft. T runny melting the butter and it was a distant memory for a reasonable price make... End-Of-Summer treat frozen for and guess where she directed me for the squares to cool down good if i to. — can ’ t make it work with butter, because it ’ s wonderfully tarte and sweet d... Turns out it yet cup of rhubarb were great and nearly had a shortening flavor to blueberries... Was one of my favorite if anyone is wondering about using plums instead of blueberrys as was a... Just went strawberry picking, so quick to make these at chrismas time with frozen blueberries that eating…perhaps... The plate while they were still great!!!!!! ) and. Finally made these frosting just a bit- anyone try cutting down on the 4th July... T realize it ’ s Thanksgiving dessert bar smashingly awesome ’ – especially the crumb topping used c.. Are soooo good!!!!!!!!!!!!!... Two kids ) ate them and mixed the dough together you need fab-itty-FAB!!!!... For posting, i loved the combination of the cranberry bars from sour! Fresh produce in abundance ( we do a triple batch and they are excellent with as! Traditional lemon and in my oven right now need something fab with all! Bridal shower and they have always been afraid to try some other fruits weeks – added a little less than! As soon as i would have liked it a little all is well and you all! Batch & w/ frozen berries time if it weren ’ t know why they looked great baker and. The vegetarian and meat eaters bit??????????.

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