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Blueberry Breakfast Bars
Food Management Staff
June 10, 2005
1 Min Read
FM Staff
YIELD: 117 bars
1 lb. all purpose flour
1 Tbsp. baking powder
1 /2 tsp. salt
8 oz. stick margarine or butter, softened
1 lb. granulated sugar
4 eggs 2 tsps. pure vanilla extract
8 oz. low fat milk
10 oz. quick cooking oats
1 lb. frozen, unsweetened blueberries
12 oz. corn/rice cereal squares, coarsely crushed
Have all ingredients at room temperature
In a bowl combine flour, baking powder and salt.
Place margarine and sugar in mixer, with the paddle attachment, mix at low speed until light and fluffy.
Add eggs and vanilla; beat until smooth.
Add milk, flour mixture, and oats; beat until blended, scraping down sides of the bowl as necessary.
Stir in blueberries (batter will be stiff).
Spread evenly in a greased 18 x 26 inch pan.
Sprinkle cereal over top.
Bake at 350° F until golden brown and tester comes out clean, about 40 minutes. Cool in pan. Cut in pan in 2-inch squares or 1-1/2 x 3-inch bars.
Recipe and photo from the U.S. Highbush Blueberry Council.
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