Oh my gosh, if you haven't tried the Blueberry Crumb bars in T&T yet, you must!!

S

sandi-in-hawaii

Well-known member
Wow, what a keeper! I used the whole box of blueberries from Costco (2 lbs?), and everyone just loved it!

I made a second pan with frozen berries. The frozen berries had a lot of frost on it, so I rinsed it off. I mixed it with the sugar and lemon juice, and let it sit while I made the batter. As it sat, it let off a LOT of liquid. I had to drain off all the liquid, otherwise it woulda made the crust all soggy, I was sure.

I thought the fresh pan would have been sweeter than the frozen pan, since I drained off some of the sugar with the liquid, but it was quite the opposite. The fresh berries had a tartness that the frozen ones didn't.

Loved both of them, though smileys/smile.gif

You gotta make this one!

http://eat.at/swap/forum/index.php?action=display&forumid=9&msgid=63

 
Just bought 5 pounds local blueberries. I use a 9x9 pan for this & reduce the pastry but not the

filling.

Has anyone ever frozen it? I like it so much, I'm ready to go out and buy more blueberries but even I can't eat 6 of these on my own.

 
Thanks all - I just popped in to look for some blueberry recipes. I just picked

3 quarts of them at a local grove. They're soooo much better than the ones in the stores year-round!

 
Anyone frozen one of these? I'm making another today and going back for more blueberries.

This time, I put 2 pounds of berries in with all the same other measures of ingredients, and baked in a 9x9. Yowzers, it's good.

I might try reducing the sugar in the next one, though.

Yowzers, it's good.

We've been eating it for breakfast and H has offered to pick through and clean the berries as long as I'll make more.

Yowzers, it's good.

 
You sure would have to adjust the cornstarch level. I'd say "no", but would like to know if

you try it as our blackberries will be out soon.

The lower crust is not dense before it cooks (in fact not even after) and I suspect it would soak up all that excessive juice characteristic of blackberries.

 
Traca, I just made blackberry pie and used tapioca flour to thicken. Worked fine.

But it does get gelatinous if it goes into the frig.

 
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