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I made these today using blackberries instead of blueberries and they were delicious! It looks like I printed the recipe just before the parbake reference was changed, so I did parbake the crust for about 12 minutes. I also used a larger pan–12×9″, I think, and added a few more berries to make up for the larger surface area. They cut perfectly and tasted great! Thanks for providing me with a fun way to use up some of our blackberries!
Can you please specify how long to par bake the crust for?
Hi, Chani! Sorry for the oversight. The original version of this recipe called for parbaking the crust, but readers said the crust was too hard. We tested it without parbaking and the crust was still firm, but not hard. We eliminated the parbake step in this recipe, but missed a reference to it. I’ve since updated the recipe and its ready for you to to bake. No need to parbake! Sorry about the oversight! Thanks for letting us know!
Everyone loved them. They were delicious and beautiful! The pan was empty …
This is my third time making this dessert. My wife and I love it, maybe too much. Rich buttery and tart, a great combination. Thanks so much for this recipe. My only request would be to have the nutritional value since i am logging food in a fitness profile. On the other hand maybe I don’t really want to know. : -)
So glad you liked the recipe, Arturo, but yes, I’m thinking you probably DON’T want to know the nutritional value! Ha! Unfortunately, we aren’t calculating the nutritional content of our recipes right now, so I’d suggest using an online nutrition calculator, like this one. Enjoy!
I used frozen blueberries, cooked an extra 15 minutes (as per the instructions) and it was so delicious!! Will definitely be making again.
Thanks for the feedback, Shawntell!
Loved them. I tried to put them in an 8×8 pan. Looked like there was too much of the crust. So used a 9×13 pan. Worked well for me. Why did you choose the smaller pan? What about a glaze? Will definitely make again. Loved the amounts of blueberries.
Hi, DD! So glad you liked them! We liked these as a sturdy, thick bar, but they can certainly be made in a 9×13 pan, as you discovered! A glaze would also be delightful. I’d do a simple one with powdered sugar and a few tablespoons of milk, and drizzle it over top. Enjoy!
Hi, DD! As you can see, we ended up adjusting this recipe to be made in a 9×9 pan instead of an 8×8. Thanks for the suggestion!
Delicious! They were a big hit with my family. I’m going to try this recipe with cherries next.
Thanks for your explanation, Cindy. I’ll make this recipe too and see which base I prefer. Both will taste yummy I know.
So, this recipe can totally be a breakfast thing…I know because I not only ate it for a snack…and dessert…but, also for breakfast the day after I made it.
Thoughts on leaving the egg yolk out? I’m vegan. I hate when people ask questions that really take the recipe away from the origins, but I have blueberries in house, and these look amazing! If egg is just for binding… water or fake egg. Tell me what to do please. :)
There is an egg replacer. If you’re vegan the butter needs to also be replaced. Both replacements work well in this recipe.
I think you could replace the egg, though I haven’t tried it. It just adds moisture and some binding.