Rye Blueberry Bars

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

Filling

3 cups (420g) blueberries, fresh preferred*

⅓ cup (104g) maple syrup

½ teaspoon table salt

2 tablespoons (28g) lemon juice

3 tablespoons (21g) cornstarch

1 teaspoon King Arthur Pure Vanilla Extract

note: ee “tips,” below.

Crust and topping

1 cup (120g) King Arthur Unbleached All-Purpose Flour

½ cup (53g) King Arthur Organic Medium Rye Flour

½ cup (45g) rolled oats, old-fashioned or quick-cooking

½ cup (107g) light brown sugar or dark brown sugar, packed

¼ cup (28g) confectioners' sugar, sifted if lumpy

½ teaspoon table salt

½ teaspoon cardamom

¼ teaspoon baking powder

¼ teaspoon baking soda

10 tablespoons (142g) butter, cold; cut into ½" cubes

2 teaspoons King Arthur Pure Vanilla Extract

Directions at kingarthurbaking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer