blueberry rye bars

These are seriously so good I can’t stop eating them! We still have some blueberries in the freezer from last summer when we went to a blueberry pick it yourself farm in Indiana so I was inspired to start using them and mixed some recipes together to make these and they have become my favorite! We also made a bunch of blueberry jam last summer so I used that and man, nothing like real blueberries that you picked yourself.

I used rye flour the first time because I ran out of regular but loved it so much that it is staying, it adds such a nice hearty flavor. You can also just use regular flour is you don’t have rye but maybe also try it with rye sometime!

Blueberry Jam Rye Bars

1 3/4 cups unbleached all purpose flour

1 cup rye flour

1 cup brown sugar

1/2 tsp salt

2 sticks (1 cup) softened butter

1 tsp baking powder

1 tsp cinnamon

1 egg

2 cups frozen blueberries

2 tsp lemon zest

1 tsp cornstarch

1/2 cup blueberry jam

Preheat the oven to 350 and spread a 8 x 8 pan with butter.

Mix the flours, salt, sugar, baking powder cinnamon and butter together in a mixer until starting to blend. Then add an egg. Mix well.

Take half of the dough and pack it into the pan.

Mix the blueberries with lemon zest and cornstarch. Dollop the jam over the dough. Add the blueberries over the jam. Crumble the rest of the dough over the blueberries.

Bake 45-50 minutes.

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