Blueberry Date Bars Recipes

BLUEBERRY CRUMBLE BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.
• Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture.
• Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.

ALMOND, BLUEBERRY & DATE GRANOLA BARS

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Line a 9-by-13-in pan with aluminum foil, so that it hangs over the edges, and spray with nonstick cooking spray.
• Place the dates, melted butter, brown sugar, honey, almond butter and salt in a food processor fitted with the steel blade, or use a blender. Process until mixture is smooth and thick. Transfer to a large pot (or microwave-safe bowl) large enough to hold all of the ingredients; don't worry if the butter separates. Bring the mixture to a boil on the stovetop (or in the microwave), whisking to combine. Take off the heat.
• While the mixture is still hot, add the oats, rice cereal, coconut, almonds, and dried blueberries. Use a large rubber spatula to gently fold the mixture until the wet ingredients evenly coat the dry ingredients. The mixture will be thick. Be gentle so as not to crush the rice cereal.
• Transfer the mixture to the prepared pan and, using the bottom of a glass or dry measuring cup, press firmly into an even, compact layer. Bake for 15-18 minutes, until golden brown. Set the pan on a rack and let cool completely, a few hours. (Please do not attempt to cut the bars while still warm, as they will fall apart.)
• Use the foil overhang to lift the uncut bars out of the pan and onto a cutting board. Using a large chef's knife, cut the block into 16 bars. Wrap the bars individually with foil or parchment paper for easy on-the-go snacking, or place them in an airtight container. The bars will keep for up to a week at room temperature.
• Note: You'll need about 5 Medjool dates for this recipe but it's best to weigh them if possible, as sizes vary.
• Note: For best results, use a smooth and creamy commercial almond butter. (I do not recommend all-natural or chunky almond butter.)
• Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

BLUEBERRY BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until combined. , Spread half of the batter into a greased 15x10x1-in. baking pan. Spread with pie filling; sprinkle with nutmeg. Drop remaining batter by teaspoonfuls over the top. , Bake at 350° for 40-45 minutes or until golden brown. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm bars. Cool completely on a wire rack.

BLUEBERRY PIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
• For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
• For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
• Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
• Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.

BLUEBERRY DATE BARS

Steps:

• Place the dates in a bowl, cover with water, and soak for 1 hour. Drain, pat dry, and remove pits.
• Preheat the oven to 350 degrees F and grease an 8x8-inch square baking pan.
• Place the oats into the bowl of a food processor and grind into a coarse flour, like the texture of instant oats. Add the baking powder, salt, flaxseeds, sesame seeds, eggs, almond butter, vanilla, and dates. Process until smooth, about 15-30 seconds.
• Pour into the prepared pan and smooth with a spatula.
• Sprinkle the blueberries over the top and press gently into the batter.
• Bake for 32-35 minutes or until a cake tester inserted into the center of the pan comes out cleanly. Cover with foil for the last 10 minutes of baking to prevent the edges from browning too deeply.
• Remove from oven and let cool completely on a wire rack before slicing.

BLUEBERRY OAT SQUARES - STARBUCKS COPYCAT

Steps:

• Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
• Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
• Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
• Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).

BLUEBERRY OAT BARS

Steps:

• In a large bowl, combine the flour, oats, 1 cup sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan; set aside. , In a large saucepan, combine blueberries, cornstarch, lemon juice and remaining sugar. Bring to a boil; boil for 2 minutes, stirring constantly. , Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375° for 25 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

BLUEBERRY CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
• In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
• Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

BLUEBERRY OAT BREAKFAST BAR

Steps:

• Preheat the oven to 170c / 340f. Line a baking dish with greaseproof paper. I used an 8in x 8in dish.
• Melt the coconut oil, honey and nut butter in a large saucepan over a medium heat. Once melted and combined, stir in the oats and continue to mix until all the oats have been coated. Fold in the blueberries.
• Transfer the mixture into the baking dish and firmly with the back of a spoon press down and into the sides to make it as compact as possible. Bake in the oven for 15-18 minutes or until the sides are just beginning to brown.
• Leave to cool in the dish and then transfer to the fridge for at least 1 hour or preferably overnight. This is essential to stop the bars from crumbling and falling apart.
• Once the mixture has completely cooled mix the yogurt (or coconut cream) and orange juice together and drizzle over the top and finally, cut into eight bars.

LEMON BLUEBERRY BARS (EASY CRUMB BARS!)

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides of the pan (this will make it easy to lift the bars out of the pan). Set aside.
• Prepare the filling: In a small saucepan, combine 3 cups of the blueberries, sugar, cornstarch, lemon juice and 1/8 teaspoon kosher salt. Place pan over medium-low heat. Cook, stirring frequently, for about 6-8 minutes, or until the berries start to soften and release their juices.
• Increase heat to medium-high and bring to a boil while stirring constantly. Reduce heat to maintain a gentle boil and cook, stirring constantly, for 2 minutes, or until the mixture is thickened. Remove from heat.
• Add in the remaining 2 cups blueberries, lemon zest and vanilla. Stir until everything is incorporated. Set aside and allow filling to cool completely.
• Prepare crumble mixture: In the bowl of a food processor, add the oats, flour, sugar, baking powder, cinnamon and 1/8 teaspoon of salt. Pulse until the oats are mostly ground and ingredients are combined. Sprinkle the butter cubes evenly over the ingredients in the food processor. Pulse until the mixture resembles coarse crumbs. Add the vanilla extract and 2 tablespoons of water. Pulse until the mixture just begins to cling together and resemble a crumbly dough. Add another tablespoon of water if dough seems dry. (To test: Pick up a tablespoon of crumble dough. Squeeze the dough gently together - it should hold and cling together.)
• Form crust: Transfer half of the crumble dough (about 3 heaping cups) to the prepared baking dish. Use your hands or the back of a measuring cup to press it evenly and firmly into the bottom of the pan to form an even, smooth crust. (Tip: Dampen your hands or the back of the measuring cup with water to prevent sticking.)
• Bake crust: Transfer to the oven and bake the crust for 10 minutes, or until lightly golden in color. Remove from oven.
• Add blueberry filling: Evenly pour or spoon the cooled blueberry filling over the pre-baked crust.
• Top with remaining crumble: Use your hands to sprinkle the remaining crumble dough evenly over the top of the filling.
• Bake again: Return to the oven and bake for 35-40 minutes, or until the top of the blueberry bars are light golden brown in color.
• Cool: Remove from oven and place the pan on a wire rack. Allow the bars to cool completely (at least 2-3 hours - SEE NOTES). Lift the cooled bars out of the pan using the parchment paper overhang on the sides. Slice into squares or bars.
• Serve drizzled with lemon glaze (recipe below) or sprinkled with powdered sugar and enjoy!OR Store: Store completely cooled bars in an airtight container at room temperature for up to 5 days. Or, store in the fridge for up to 10 days, or freezer for up to 3 months.

HOMEMADE BLUEBERRY PROTEIN BARS

Steps:

• Preheat oven to 350°F.
• Chop oats in food processor or blender
• In large bowl, add all ingredients, except oil; mix well.
• Use oil to grease a 9x9-inch baking dish and line the bottom with foil (to prevent sticking).
• Pour mixture into pan and bake for 25 minutes.
• Let cool completely before cutting into 6 bars.

BLUEBERRY BARS

Steps:

• Place an oven rack on the center shelf and preheat the oven to 375 degrees F. Grease a nonstick 8x8 inch pan with butter or baking spray.
• In a medium-sized bowl, whisk together the flour and lemon zest, breaking up any clumps. Whisk in the sugar, baking powder, and salt until evenly combined. Use a fork or pastry blender to cut in the butter and egg. The dough will be crumbly. Press half the dough into the prepared pan.
• In a separate medium-sized bowl, stir together the sugar, cornstarch, lemon juice and vanilla until smooth. Add the blueberries and gently toss with a spatula to combine. Pour the blueberry mixture evenly over the crust. Crumble the remaining dough over the blueberry layer.
• Bake for 38-42 minutes, until the top is golden brown and the sides are slightly bubbly. Cool to room temperature before cutting into squares. Depending on the desired portions, these can be cut to 9 larger squares, 16 smaller squares, or 12 medium rectangles.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

BLUEBERRY DATE MUFFINS

Steps:

• Preheat the oven to 350 degrees. Line a 12-cup muffin tin with muffin liners.
• In a bowl, stir together the flour, oats, baking powder, baking soda, salt and cinnamon until combined.
• In a separate bowl, whisk together the oil and brown sugar until fluffy. Whisk in the eggs, one at a time, until well beaten. Whisk in the vanilla extract and milk or yogurt until combined.
• Add the flour mixture to the wet ingredients and stir until just combined, then gently fold in the blueberries and dates.
• Evenly spoon the batter into each muffin line, filling almost all the way to the top. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Let slightly cool before removing from the muffin tin.

BLUEBERRY DATE SNACK CAKE WITH OATS

Steps:

• Place the dates in a bowl, cover with water, and soak for 1 hour. Drain, pat dry, and remove pits.
• Preheat the oven to 350 degrees F and grease an 8x8-inch square baking pan.
• Place the oats into the bowl of a food processor and grind into a coarse flour, like the texture of instant oats. Add the baking powder, salt, flaxseeds, sesame seeds, eggs, almond butter, vanilla, and dates. Process until smooth, about 15-30 seconds. Pour into the prepared pan and smooth with a spatula.
• Sprinkle the blueberries over the top and press gently into the batter. Bake for 32-35 minutes or until a cake tester inserted into the center of the pan comes out cleanly. Cover with foil for the last 10 minutes of baking to prevent the edges from browning too deeply. Place the pan onto a wire rack and let cool completely before slicing.
• Slice into bars, place into an air tight container or a zip top bag, and store in the fridge for up to 5 days or in the freezer for up to 3 months. Makes 16-20 bars.