Simple Blueberry Bars

As mentioned in the soup post on Wednesday, we have been having gorgeous weather, and the July 4th weekend was particularly lovely. We had a bit of a staycation–we went to an island the one day, had a party another day, and went blueberry picking on a different day. Naturally we picked way too many (at $2 a pound, how can you resist?) and I had to come up with a few uses for them besides general snacking. The first recipe was for these bars. Dorie calls it a cake, but really it works well as breakfast blueberry bars….so that is how I am filing this.

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Half of the blueberries we picked...

Half of the blueberries we picked…

Awesome weather and cool clouds that day!

Awesome weather and cool clouds that day!

While scouting for blueberries....

While scouting for blueberries….

A ladybug!

A ladybug!

Directions for Simple Blueberry Bars

Adapted from Baking by Dorie Greenspan

  • 1 1/3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger (optional)
  • 1/8 teaspoon salt, plus a pinch
  • 2 eggs, separated
  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup milk
  • Zest from 1 orange (optional)
  • 1 teaspoon vanilla
  • 2 cups blueberries
  • Turbinado sugar (for the top, optional)
  • Confectioner’s sugar (optional for dusting)

Preheat the oven to 375 degrees and prepare a baking dish (11×7 or 10×14, or similar). Whisk together the flour, baking powder, cinnamon, ginger, and 1/8 teaspoon salt.

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Beat the egg whites with the pinch of salt until they form firm, glossy peaks.

With the paddle attachment on your mixer with the speed on medium, beat the butter and sugar until creamy.

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Add the egg yolks, and continue mixing for a couple more minutes.

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Turn the speed to low and add half the dry ingredients, then the milk, orange zest, and vanilla before adding the remainder of the dry.

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I zested the orange right into the milk.

I zested the orange right into the milk.

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Just before everything is fully incorporated, use a rubber spatula and stir in 1/4 of the whipped egg whites.

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Fold in the remaining whites, as gently as possible. Again, just before everything is fully incorporated, fold in the blueberries.

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Pour the batter into the prepared baking dish.

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Sprinkle the top with turbinado sugar, if using.

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Bake for about 35-40 minutes until the top is golden and a toothpick comes out clean.

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Allow to cool for at least 30 minutes. Before serving, sprinkle the top with some confectioner’s sugar.

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Directions for Simple Blueberry Bars (without pictures)

Adapted from Baking by Dorie Greenspan

  • 1 1/3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger (optional)
  • 1/8 teaspoon salt, plus a pinch
  • 2 eggs, separated
  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup milk
  • Zest from 1 orange (optional)
  • 1 teaspoon vanilla
  • 2 cups blueberries
  • Turbinado sugar (for the top, optional)
  • Confectioner’s sugar (optional for dusting)

Preheat the oven to 375 degrees and prepare a baking dish (11×7 or 10×14, or similar). Whisk together the flour, baking powder, cinnamon, ginger, and 1/8 teaspoon salt. Beat the egg whites with the pinch of salt until they form firm, glossy peaks.

With the paddle attachment on your mixer with the speed on medium, beat the butter and sugar until creamy. Add the egg yolks, and continue mixing for a couple more minutes. Turn the speed to low and add half the dry ingredients, then the milk, orange zest, and vanilla before adding the remainder of the dry. Just before everything is fully incorporated, use a rubber spatula and stir in 1/4 of the whipped egg whites. Fold in the remaining whites, as gently as possible. Again, just before everything is fully incorporated, fold in the blueberries. Pour the batter into the prepared baking dish. Sprinkle the top with turbinado sugar, if using.

Bake for about 35-40 minutes until the top is golden and a toothpick comes out clean. Allow to cool for at least 30 minutes. Before serving, sprinkle the top with some confectioner’s sugar.

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