Visit our Shop, Molly Lou Gifts

Make 2011 the year for small gift boutiques! Please visit to see all we have to offer!

Tuesday, August 17, 2010

Tuesday's Tidbit-Blueberry Bonanza

This week's Tuesday Tidbit= YUMMY!!! You all know that blueberries are my favorite and as I feel summer slipping away (even though it is still 113 degrees outside), I need to get all of the blueberries I can get. I found this recipe from the domestic goddess, Martha Stewart. It really is pretty easy. I am not a fan of coconut, so I eliminated it from the almond granola topping.
Don't forget to enter the Hot Holiday Giveaway. Ends today! Happy Tuesday!
Blueberry Bonanza Bars
Vegetable-oil cooking spray
1/2 cup slivered almonds, toasted
2 cups all-purpose flour
3/4 cup confectioners' sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter , cold, cut into pieces
1 large egg
1 large egg yolk
3/4 teaspoon pure vanilla extract
1 1/2 cups blueberry jam
Almond Granola (see below)
{Almond Granola
2 tablespoons unsalted butter
2 tablespoons honey
1/4 cup packed light-brown sugar
1 1/2 cups old-fashioned rolled oats
1/3 cup slivered almonds
1/4 cup sweetened shredded coconut

Melt together butter and honey in a small saucepan over low heat. Add sugar; stir until sugar has dissolved, about 2 minutes. Remove from heat. Stir in 2 tablespoons water. Stir together oats, almonds, and coconut in a large bowl. Pour butter mixture over oat mixture; stir until combined. }
Blueberry Bonanza Bar Directions
1. Line a 9-by-13-inch baking dish with foil, allowing a 2-inch overhang. Coat with cooking spray. Set aside.
2. Process almonds in a food processor until finely ground.
3.Add flour, sugar, baking powder, and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.
4. Lightly beat egg, egg yolk, and vanilla in a small bowl. With processor running, add egg mixture; process just until clumps form. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.
5.Preheat oven to 350 degrees. Prick dough all over with a fork. Bake until edges are golden, about 25 minutes. Let cool on a wire rack.
6. Spread jam over crust; top with granola. Bake until jam is bubbling and granola topping is browned, about 30 minutes.
7. Let cool on wire rack. Lift out, and cut into squares.


  1. I love blueberries. My batch are going in the mail on Thursday, right? Cause I'll be home on friday & that would be perfect timing!

  2. These look delicious. I might make these at the B&B!! Thanks for sharing.

  3. L can't eat these because of his allergies but holy cow do they look good!

  4. I love blueberries too! I bet you could also add fresh blueberries to the recipe!


How I love comments...thanks for stopping by and sharing what you are thinking. Cheers!

Related Posts with Thumbnails