| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Recipe Source: Driscoll Strawberry Associates.

Rich Blueberry Bars

12 ounces blueberries, divided use
1/2 cup blueberry OR seedless raspberry jam OR preserves
3 tablespoons granulated sugar, divided use
1 (18-ounce) package refrigerated sugar cookie dough
1/2 teaspoon ground cinnamon

1. Preheat oven to 350°F.
2. Rinse and drain berries. In a medium saucepan over medium-high heat, cook preserves, half the blueberries and 2 tablespoons sugar until boiling. Cook 2 to 3 minutes, stirring frequently, until blueberries are well broken up and some of the liquid has evaporated. Remove from heat. Stir in remaining blueberries.
3. Line a 9-inch square baking pan with foil. Cut off 1/4 of the cookie dough and set aside. Break remaining dough into small pieces into pan and pat evenly over bottom and about 1/2-inch up sides. Spoon blueberry filling over dough leaving a 1/2-inch border. In a small bowl, work remaining sugar and cinnamon into remaining dough. Tear off small pieces and scatter over filling. (Filling will not be completely covered.) Bake on center shelf of oven until dough at edges is lightly browned, about 25 minutes. Cool on rack. Serve warm or cold, plain or with vanilla ice cream, if desired.

Makes 24 bars.

Recipe provided courtesy of Driscoll Strawberry Associates.