Whole Wheat Blueberry Bars
These Whole Wheat Blueberry Bars are made almost entirely with whole wheat flour, which is enough to make them almost good for you. They are simple and totally scrumptious. They make a great after school snack, a nice after dinner treat or a nice addition to a brunch menu.
The crust will be very thick and sturdy. The best way I’ve found to smooth it into the casserole pan (affiliate links follow – see disclaimer for details) is using the back of a metal measuring cups. I spray the measuring cup with cooking spray first. Add about 2/3 of the total to the pan – it will be pretty thin before cooking.
Combine all the filling ingredients in a small sauce pan and cook slowly over low to medium heat while the base is cooking.
It will get thick and pretty goopy, but should be easily spreadable. If it’s a bit too thick, add a tablespoon more of orange juice.
Add the additional whole wheat flour to the remaining 1/3 of the crust and crumble in using your very clean fingers or a fork. Spread the hot filling over crust and spread all the way to the sides of the pan.
Top with crumble mixture and return the Whole Wheat Blueberry Bars to the oven for about 20 more minutes, until golden brown and bubbly.
Whole Wheat Blueberry Bars
Ingredients
Crust & Topping
- 1 cup Whole Wheat Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Dark Brown Sugar, packed
- 4 tbsp Melted Butter
- 1 Egg
- 3 tbsp Additional Whole Wheat Flour (for crumb topping)
Blueberry Filling
- 2 cups Blueberries, fresh or frozen
- 1/3 cup White Sugar
- 2 tbsp All Purpose (White) Flour
- 1/4 cup Orange Juice
- 1/4 tsp Salt
Instructions
- Preheat Oven to 350 degrees. Spray a 9×12 baking dish with cooking spray.
- Combine flour, baking powder, baking soda and salt in a small bowl.
- In a medium bowl, beat brown sugar, butter and egg until well combined and smooth using a spoon (no need for the mixer). Add dry ingredients to bowl and mix well. Mixture will be very thick.
- Place 2/3 of crust in baking dish, and smooth to edges. Place in oven and bake for 15 minutes.
- As crust is cooking, combine all filling ingredients in pan. Bring to a boil over medium to low heat and let bubble until thickened, about 5 minutes.
- Add 3 tablespoons of whole wheat flour to remaining crust and mix in well using your fingers or a fork until mixture is coarse and crumbly.
- When crust has cooked for 15 minutes, remove from oven and spread blueberry filling all the way to the sides of the baking dish. Sprinkle crumb topping across top of filling and return pan to oven.
- Cook bars for another 20 minutes or so until the topping is brown and the berries are bubbling through. Allow to cool completely before cutting into 16 bars.
Yum.
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