Friday, July 31, 2015

Blueberry Streusel Bars

I know its been a month or two, but dont worry my absence will be worth it. These bars are so moist, so fresh, and so soft. They are perfect for a breakfast treat, a dessert, or have them as a mid day snack with a steaming latte or tall glass of milk. They are sort of like coffee cake because of the cinnamon crumb mixture on top, but not quite. They're like a streusel cake bar delight. Yes please. Anyway, try these out and let me know what you think!


Blueberry Streusel Bars

  • 1/2 Cup all purpose flour 
  • 1/3 Cup coconut sugar
  • 2 TBS raw sugar
  • 4 TBS unsalted butter, softened cut into 6 pieces 
  • 1/4 TSP cinnamon
  • Pinch of salt

  • 1 1/2 Cups all purpose flour
  • 1 1/2 TSP baking powder
  • 2/3 Cup raw sugar
  • 10 TBS unsalted butter, softened
  • 1/2 TSP salt
  • 3/4 TSP grated fresh lemon zest
  • 2 Eggs
  • 1 TSP pure almond extract
  • 1/2 TSP pure vanilla extract
  • 2 Cups fresh or frozen organic blueberries


For Streusel: 

1. Using Kitchen Aid or mixer with paddle attachment, combine flour, coconut sugar, raw sugar, salt, and cinnamon on low until well combined and no big clumps remain.
2. Add butter; beat on low until mixture is like wet sand; about 2 minutes. Transfer to different bowl; set aside.

For the bars:

1. Preheat oven to 350°F and grease a glass square pan with butter or shortening.
2. Whisk flour and baking powder together in bowl; set aside.
3. Using mixer with paddle attachment, beat together butter, salt, sugar, and lemon zest on medium until light & fluffy, scraping bowl as necessary with rubber spatula. 
4. Beat in vanilla and almond extract until mixed.
5. Add eggs slowly 1 at a time; beat until well mixed.
6. With mixer on low, gradually add flour mixture; beat until flour is almost fully incorporated. Batter will be very thick.
7. Gently fold in blueberries.
8. Transfer batter to pan. Spread batter evenly to pan edges. Sprinkle streusel evenly over batter. 
9. Bake until bars are golden brown and toothpick comes out clean, 45-55 minutes depending on your oven. Transfer to wire rack and cool.
10. Eat and enjooyyy! Great served with vanilla ice-cream.