In the meantime, I had to share these bars with you. While I haven't been spending much time reading other blogs this week, I did come across this recipe over at Smitten Kitchen while I was hunting for something new to make for a small group shared meal. They are a snap to make and every bit as good as they look. (Note: I used half fresh and half frozen blueberries and they turned out just fine. I wouldn't be afraid to use all frozen, either.) Here are my pictures and here is the recipe.
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They're beautiful to boot! Simple...that is my kind of baking...
ReplyDeleteGood photos---the blue dish is perfect with the blue in the bars.
ReplyDeleteI'm off to make these with some of the mountain blueberries we picked over the weekend.
ReplyDeleteAunt V.
I did make these yesterday. Used 2c whole wheat pastry flour (cranked it through my hand grinder right before baking) and 1 c unbleached white flour. They are absolutely delicious! Oh, I also omited the lemon zest as I am not a fan of lemon zest with blueberry.
ReplyDeleteDon't get confused if you happen to notice my name as a contributer of the Blueberry Coffee Cake in Simply in Season. I was the tester of that recipe, not the contributer. Don't know why I had to say all that except that that is where I discovered my dislike for lemon zest with blueberries.
Aunt V