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Blueberry Pie Bars

 

Ingredients

Crust and Crumble Topping

  • 1 stick of Challenge Butter

  • 1 ½ cup of flour

  • ½  teaspoon of cinnamon

  • ½ teaspoon of salt

Blueberry Filling

  • 1 egg

  • ½ cup of vanilla flavored Greek yogurt

  • 1/3 cup of sugar

  • 1 tablespoon of lemon juice

  • 1 tablespoon of flour

  • 4 teaspoons of corn starch

  • 1 tablespoon of vanilla

  • 2 cups of fresh blueberries

Directions

  1. Preheat oven to 350 degrees

  2. Spray an 8x8 baking pan with nonstick cooking spray. Line pan with parchment paper for easy removal.

  3. In a food processor, add butter, sugar, flour, cinnamon and salt. Pulse until well combined and mixture begins to clump.

  4. Remove ¾ of crumb mixture and pat into the bottom of prepared pan. The remaining will be used for the crumble topping.

  5. To make the filling, whisk together egg, yogurt, sugar, lemon juice, flour, cornstarch and vanilla extract. Stir in blueberries.

  6. Pour filling over crust.

  7. To make crumble top, squeeze together the remaining crust mixture in your hands. Gently break apart and sprinkle on top to make crumble topping.

  8. Bake for one hour. Let cool completely, at least 2 hours before slicing.

Creates 9 generous pieces.

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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