Small-batch blueberry cobbler bars are a delicious treat. The sweet, juicy blueberry filling is surrounded by a streusel-like crust and topping, such a delicious combination.
I feel like I am making up for lost time whenever I come up with a different way to bake with blueberries. Hubby has been a fan forever, but I only started eating blueberries a few years ago. In my defense, blueberries can be sweet and wonderful, but they can also be tart. Fortunately, I finally gave them an honest chance. These days, I eat them all the time. They make wonderful muffins and cobblers.
Flour: Flour is used in the crust and topping as well as in the blueberry filling. A bit of flour in the filling helps thicken it so the bars set when cooled.
Sugar: Sweetens both the berries and the crust.
Baking Powder: Helps the crust and topping rise and come together.
Salt: Brings out the flavor.
Butter: Makes the crust and topping moist and delicious.
Egg Yolk: Helps bind the crust together. You can save the egg white in an airtight container in the refrigerator for a few days for later use.
Blueberries: A heaping cup of fresh berries assures these bars are packed with blueberry goodness.
Lemon Juice: Adds brightness and acidity to offset the sweetness for a more complex, pleasing flavor.
Cinnamon: Cinnamon is one of my favorite spices and compliments the blueberries beautifully.
Vanilla Extract: Adds depth of flavor.
These bars are baked in a loaf pan. Make things easy for yourself by lining the loaf pan with parchment paper after you preheat your oven. This will make it easy to remove the bars from the pan when you are ready to serve and eat.
Start by combining the ingredients for the crust and cobbler. You will mix the cold butter with the dry ingredients until the butter is mostly incorporated. A few small chunks of butter will remain. Then add the egg yolk and water and stir until the mixture is moistened and loosely sticking together.
Divide the mixture in half and gently press half into the base of the loaf pan to create the crust. Reserve the remaining half to use as the cobbler on top of the berries.
Prep the blueberry filling and spoon over the crust then sprinkle with the remaining cobbler. The cobbler wouldn’t completely cover the filling, allowing the blueberries to peek through.
Bake until the cobbler is golden brown and the bars are set. Serve bars warm or at room temperature. Store leftovers in an airtight container. These bars are best consumed within a day or so as the topping got a bit soggy after two days.
Whether dessert or a mid-afternoon treat, small-batch blueberry cobbler bars will be a hit. Enjoy!
Small Batch Blueberry Cobbler Bars
Cobbler and Crust
- ¾ cup flour
- ¾ cup sugar
- ¼ tsp baking powder
- salt a pinch
- 5 Tbsp cold butter cut into cubes
- 1 egg yolk
- 2 tsp cold water
- 1 cup fresh blueberries heaping
- 1 Tbsp lemon juice
- 1 Tbsp flour
- ¼ cup sugar
- ¼ tsp ground cinnamon
- ½ tsp vanilla extract
- Combine the flour, sugar, baking powder, and salt in a medium bowl.
- Mix the cold butter into the dry ingredients using a pastry cutter, a fork, or your fingers until only small chunks of butter remain. Add egg yolk and cold water and stir until the mixture is wet and loosely sticking together. It will be crumbly.
- Take half of the cobble mixture and press into the prepared pan to form the crust. The rest should be saved for the top of the bars.
- Prepare the filling by adding the blueberries, lemon juice, flour, sugar, cinnamon and vanilla to a bowl. Stir until well combined.
- Spoon the blueberry filling evenly over the crust. Then sprinkle the remaining crumble over the top of the blueberry filling.
- Bake for 30-35 minutes or until golden brown and set.
- Cool bars to room temperature then cut and serve.