I made these for a vegan friend using coconut oil instead of butter and it worked really well. Thanks! All I have are dehydrated blueblerries… do you think they will work? Made this with raspberries over the weekend. Great recipe! Received so many compliments that I have made them several times for the home, women’s brunch and to gift. You are the best. Because, let’s be honest – there are very few things in life that can’t be improved upon with a little cream cheese! I’ve been wanting to do a blueberry version of your raspberry breakfast bars. Will definitely be making them again. Totally making this tonight. Thanks. My question is how easy are these to remove from the pan? I HAVE made these with Tart Cherries and they are Phenomenal. I was amused by how much a 2/3-1/3 peach-blueberry ratio baked up to taste almost entirely like a blueberry dessert, with some peaches thrown in for balance. Made this last night using all strawberries, the cornmeal biscuit topping stole the show!! I’ll have to give these a whirl – look mighty tasty! Remove vanilla bean pod. I also had a cheat in my little jar of Penzeys lemon zest and a little bit of lemon juice from a bottle, since lemons are hit or miss around here. Made these tonight for NYE tomorrow. The combo was GREAT and received rave reviews. I’ve made this recipe many times now. This looks awesome, no, I don’t think they mind having thier end this way : P. Oh so delicious! Thank you for this simple and delicious recipe. :) Oh, and I found out that the 4 tsp of cornstarch worked perfectly to firm my juicy, previously frozen berries. The bars came out beautifully. I made the cranberry bars from your book. Um, they got a little soft. The cobbler was so good. Wow! :). The great thing about this recipe is the simple ingredients and instructions – so easy and quick! You have a cult following upstate. It was delicious. I am pretending you are my Julia Child and I am going to cook my way through your website! I served this more than 24 h after I baked it and it was a hit! This was a brilliantly straightforward recipe that delivered an amazing product. simple recipes….so good. Thoughts? I’m making a springtime version of these- strawberry rhubarb- yum! Mmmmmm… I’ve been making the Martha Stewart version of this (http://www.marthastewart.com/recipe/peach-blueberry-cobbler) for a while — the bit of freshly-grated ginger really makes it for me. Lots of thumbs up and compliments. For some reason I thought I needed dried blueberries instead of fresh. Any other fruit that would substitute well for the peaches (though I’m sure nothing else would taste as good :( )? Dough will be crumbly. I will be sure to try them soon…. Many other recipes i can t wait to try! Crumble remaining dough over the berry layer. Delish! And blueberries and crumbs and ice-cream and comfy couch and a good movie and a summer night and an open door. My nectarines were rock hard going in, and some of them remained crunchy, but a most of them softened. So, you can use frozen blueberries? Super good cold. thanks! It is too early for fresh peaches (that taste like peaches and not rocks), but I want to make this. They are fabulous! I have both fresh and frozen. I made this last year on my yearly visit to South Carolina and now im back again, they are the best thing you will ever taste…. I just gasped at that first picture. I wouldn’t do strawberries again since they’re of a higher water content. These are DEFINITELY going on my camping trip list for next time! Thank you so much for an easy recipe like this! i only had frozen lemon juice from my tree but no zest so i missed the zip the lemon zest would provide. thanks! I want to try with strawberries, raspberries, blackberries, boysenberries…and so forth…. I can’t wait to try them again in the fall with cranberries. I’m already planning to make this again for the Fourth of July… it’s a total winner! Just wanted to tell you that I made these, loved them, and blogged them. I’m kinda meh-ish on blueberries, but there were some gorgeous raspberries going ‘neener neener’ at me when I went to the store yesterday. But I don’t have 4 cups, so I’ll have to combine them with another fruit like peaches or something. I didn’t peel the peaches – my husband actually said the skin of peaches is one of his favorite parts. The bars were awesome! amazing! These look so yummy! Do you think you could give a tutorial on how to adjust recipe sizes to larger pans or double batches? At least one person asked for the recipe. You are an inspiration. i really like the bars and will be making them again. Just in time! I found this and it turned out wonderfully! My first time making them (with blueberries straight from Maine) and I forgot to put in the egg (found it whenI started to clean up). I wonder if they’d do ok in cobbler? I want to horde them all for myself. Instead of cornstarch, I used 2 Tablespoons of arrowroot powder, and it worked just fine as a thickener. Baked bottom layer 10 minutes at 350 I prefer the colour of the blueberries but both were deelicious! The marriage between lemon and blueberry is definitely a happy union! I’ve already made these twice since you posted (well the second batch is in the oven right now). I came across this recipe this morning as I was looking for things to make with the huge box of blueberries we picked yesterday. I adapted the recipe to use some new season rhubarb. Peaches, blueberries and cornmeal biscuits sound like a match made in heaven! This comment thread does not really need one more comment, but then i dont really need to eat just ONE mor of these bars right now.I thought I’d add that after making these bars twice with blueberries in the last year (to rave reviews) I just made a batch with rhubarb compote And some sliced strawberries as a filling instead of blueberries. Thanks for making me the office hero, Deb!! Made those today for my goodbye-party at work. :D. Yet another comment on your blueberry crumb bars…YUM! Nice texture, good balance between sweet & tart. Somehow the peaches and blueberries bring out the best in each other. Let this slab pie cool completely, then freeze it for up to 2 months. I bought peaches to make your peach butter recipe (which we loooovvved last year) but due to having house guests this weekend and ‘having’ to go pick more blueberries today since it’s too cold for swimming, decided to bag that idea….. but we have peaches to use and blueberries too! 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