Blueberry Crumb Bars Recipe

Wendy Hazen made these blueberry bars as a dessert over Father’s Day weekend and they were a huge hit. Yummy stuff. This is our second week of U-Pick and the berries look fantastic. I don’t know what kind of winter pruning magic Wendy and Wally have done this time, but the berries are larger, more abundant and scrumptious than I have yet seen. You gotta get out here and pick some of these berries. It’s quick and easy to fill several buckets and the berries are huge! Come on out! We also have pre-picked fresh raspberries in flats ready to take home and have fun with in the kitchen!


Prep time: 20 minutes | Total Time: 1 hour 30 minutes

1 lemon

2 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 tsp ground cinnamon

1/2 tsp salt

1 cup [ 2 sticks ] butter, cut up and cold

2 tsp vanilla extract

4 cups fresh picked Hazen’s blueberries [ of course! ]

1/2 cup brown sugar

2 tbsp cornstarch

1: Preheat oven to 375 degrees. Line a 9 x 13″ baking pan with foil; grease the foil. From your lemon grate 1tsp of zest; squeeze 2 tbsp of lemon juice

2: In food processor, pulse flour, the granulated sugar, cinnamon, zest, and salt until combined.  ADD butter and vanilla. Pulse again until dough just resembles crumbs. Transfer 1/2 of the prepared dough to prepared pan. Place remaining dough in the fridge. Firmly press dough in your pan into a nice even layer.

3: In large bowl: toss your fresh blueberries, brown sugar, cornstarch and lemon juice. Spread berry mixture over crust in pan. Firmly squeeze chilled dough into small clumps and scatter over all the berries.

4: Bake 50 minutes to 1 hour or until topping is golden brown. Cool completely on a wire rack. Cut into squares. Makes about 18-24 bars, depending on size.

Calories: 235 calories per bar: 2 grams protein, 34 grams carbs, 11 grams fat, 1 gram fiber, 140 mg of sodium.


Recipe: Homemade Blueberry Turnovers by Laura Vitale

Also ….

Tags: cooking with blueberries, blueberry recipes, baking with blueberries, homemade blueberry turnovers, blueberries, Hazens Riverside Blueberries, Coquille Oregon blueberry farm, U-Pick blueberries south coast oregon

Recipe: Sassy Lemon Blueberry Bread

This wonderful recipe is re-posted from the Joy of Baking website. It sounded delicious so I just had to post it!

Tags: blueberry recipes, cooking with blueberries, baking with blueberries, lemon blueberry bread, fruit breads, spiced fruit bread, joy of baking, Hazens Riverside Blueberries Coquille Oregon

ARCHIVE: Be Sure To Bring Your Own Containers To Carry Your Blueberries Home!

July 2012 U-Pick Blueberry Season Update:

This year our U-Pick blueberry season begins on Monday July 16th at 9:00 am.

U-Pick blueberries will be $1.65 per pound.

Be sure to bring your own containers to take your berries home after they are picked & paid for. We have containers for picking.

Yes we have picnic tables. Get all the U-Pick facts on our FAQ page  right here.

A map and driving directions is right here.

Our Blueberry  Tips and Trivia page is right here.

We’ll look forward to seeing you for 2012 U-Pick on Monday July 16th!