Whole-Wheat Blueberry Bars

Whole-Wheat Blueberry Bars

7 Reviews
From: EatingWell Magazine, July/August 1995

These delicious blueberry treats feature moist fruit filling with a crunchy topping made with the same dough as the crust.

Ingredients 15 servings

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Original recipe yields 15 servings
Nutrition per serving may change if servings are adjusted.
  • Crust
  • 1⅓ cups plus about 3 tablespoons whole-wheat pastry flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup packed light brown sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Blueberry Filling
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon freshly grated lemon zest
  • 2 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • Confectioners' sugar for dusting (optional)


  • Active

  • Ready In

  1. To make crust: Preheat oven to 350°F. Coat an 8-by-12-inch baking dish with nonstick cooking spray.
  2. Whisk together 1⅓ cups whole-wheat pastry flour, baking powder, baking soda and salt in a large bowl. Beat together brown sugar, butter, oil, egg and vanilla in another large bowl with an electric mixer on high speed until smooth, making sure no lumps of brown sugar remain, about 1 minute. Add the dry ingredients and stir with a wooden spoon until well blended. (The dough will be quite firm.)
  3. Transfer two-thirds of the dough to the prepared baking dish; cover the dough with a piece of plastic wrap and use it to press the dough into the bottom of the dish in an even layer. Remove the plastic wrap. Bake until puffed and golden, about 15 minutes.
  4. To make the topping: Gradually work enough of the remaining 3 tablespoons whole-wheat pastry flour into the remaining dough using your fingertips, until it resembles coarse crumbs.
  5. To make filling: Stir together sugar, all-purpose flour and lemon zest in a small bowl.
  6. Combine blueberries and lemon juice in a medium saucepan; cook, stirring, over medium heat until the berries begin to exude juice. Add the sugar mixture and stir until the filling reaches a simmer and thickens.
  7. Push down the higher outside edges of the baked crust with a wooden spoon; pour the hot filling over it and spread all the way to the sides of the dish. Sprinkle the crumb topping over the top. Bake until the topping is golden, 15 to 20 minutes longer.
  8. Transfer the baking dish to a rack and let cool, covered with a kitchen towel to soften the crumbs slightly. Cut into 15 bars. Dust lightly with confectioners' sugar if using. Store at room temperature in an airtight container.

Nutrition information

  • Per serving: 170 calories; 4 g fat(1 g sat); 2 g fiber; 32 g carbohydrates; 2 g protein; 3 mcg folate; 16 mg cholesterol; 22 g sugars; 76 IU vitamin A; 2 mg vitamin C; 7 mg calcium; 0 mg iron; 104 mg sodium; 23 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate, 1 fat

Reviews 7

February 09, 2013
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By: EatingWell User
Just awful The blueberry filling was tasty but the crust/crumbs were awful.
August 23, 2010
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By: EatingWell User
Made these for a family function and everyone really liked them. I had a few issues though that were my own fault. I decided to cut back on the amount of sugar as suggested by other readers, but I think that made the crust a little less firm. I think that might have been due to the reduced amount of dry ingredients. Next time I might add a little more flour and/or bake the crust a few minutes longer to help the crust stand up better. Also, I wasn't paying attention and ended up using about 1 tablespoon of lemon juice extra. The bars still were great, just very lemony.
July 28, 2010
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By: EatingWell User
Do you have a gluten free version?
April 12, 2010
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By: EatingWell User
I heeded the advice of the people who have made this prior to myself and cut the sugar down to a half cup as advised and I substituted agave syrup for the sugar in the filling. My 2 young children love them. They are quite tasty.
April 01, 2010
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By: EatingWell User
I too thought they were very sweet. Also the taste of lemon almost overpowered the berries. But still very good!
March 02, 2010
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By: EatingWell User
I would up the blueberries to 3 cups and add an extra 1T of flour to the Sugar/Flour/Zest mixture that is added to the blueberries to sweeten and thicken them. This would give complete blueberry coverage to the bar and add more blueberry taste as well.
October 12, 2009
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By: EatingWell User
This is what we found. Far too sweet. So the next time it was made we halved the sugar in the crust. 1/2 cup is more than sufficient. We also substituted honey when we cooked the blueberry mixture. But it offered a wonderful starting point.
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