Blueberry almond bars – Buttery cookie almond base topped with a layer of sweet and juicy blueberries and crumbled topping. A great way to enjoy both fruit and nuts in one bite.
I’m a bad, bad organizer. I’m always doing everything the last-minute, and by that I mean editing photos and writing my post. Last night, after I finally put Tiffany to bed I sat down to edit the photos and maybe, maybe write a few ideas on how this post should be.
But since planning and me are not exactly in good terms all went out of the window when I realized I have written Blueberry Oatmeal Bars on all the photos. I’ve been on an oatmeal kick lately, already shared with you therecipes for dulce de leche oatmeal bars, hazelnut chocolate chip oatmeal cookies and have an oatmeal cheesecake bites recipe coming soon.
With no oats in these delicious blueberry almond bars, there was just one thing left to do, either cross oatmeal of the photos or start the edit process again. I picked the latter.
Messing up with the photos was not the only story behind these blueberry almond bars. I’ve baked them last minute, just before our trip to Disney, Orlando few weeks ago. Why last minute? Well because I promised Lauren, this month’s leftover match, I bring the bars personally instead of mailing them.
And since we’re talking leftovers, Lauren indeed received our leftovers. During our 15 hours drive from Virginia to Florida we kept munching on them. I sort of wanted to hide and pretend I forgot to bring the bars when I met Lauren just so I can eat the rest of them.
The bars start with a mixture of brown sugar, butter, flour and almonds, blend together in the food processor and baked for 30 minutes. The half baked crust is then topped with 3 cups of thawed and drained blueberries and grated lemon zest and a handful of crumbles. Bake until golden brown and leave to cool completely in the pan. Once cooled, cut into bars, top with a big scoop of ice-cream and dig in!
These nutty bars with plum juicy blueberries and just a hint of lemon to bring out the sweetness and the flavor make these bars the perfect snack or after dinner treat. They are so easy to make, it takes less than 1o minutes to put everything together. They are great for taking to picnics, beach parties, potlucks and, in all honestly, you don’t need a solid reason to make them. Just do it!
Yields one 11X7 baking pan
Blueberry almond bars – Buttery cookie almond base topped with a layer of sweet and juicy blueberries and crumbled topping. A great way to enjoy both fruit and nuts in one bite.
10 minPrep Time
1 hr, 15 Cook Time
2 hr, 30 Total Time
Save RecipeIngredients
- 2 cups (240 grams) all purpose flour
- 2 cups (260 grams) whole almonds
- 3/4 cup (150 grams) brown sugar
- 1 cup (226 grams) butter
- 3 cups unsweetened thawed and drained blueberries (fresh can be used also) mixed with grated zest from 2 lemons
Instructions
- Heat the oven to 350F. Line an 11X7" baking pan with parchment paper and set aside.
- In a food processor add the flour, almonds, butter and sugar and pulse until it resembles coarse crumbs.
- Reserve 1 packed cup of the almond mixture.
- The remaining almond mixture press it evenly on the bottom of the prepared pan. Bake in preheated oven for 30 minutes.
- Take the pan out, without turning off the oven, top with the blueberries and crumble the reserved almond mixture.
- Return the pan to the oven and bake for for further 40 minutes or until golden brown.
- Cool completely in the pan before cutting into bars.
Would you like to join our leftover’s club? Check out all the details on my friend Jennifer’s blog.
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