If we’re being honest, I totally cheated on y’all and watched two more episodes of PLL when I should have written a blog post, and then went out and got food and judged people in public and it’s 10 PM on Friday night and I can’t think of anything else.
Someone please sell me stories.
^ on that note, Jessie and I went out for dinner and dessert at a nearby outdoor mall known for its ritzy shops and Barbie-esque women. I used to work at a yogurt shop in there and fondly remembered the days when froyo was a main food group of mine and reminisced at the large selection of toppings until some kid spilled his yogurt on the floor and I reflected on the time I found a BLOODY TOOTH in the bathroom sink. Then I didn’t like it so much anymore.
Yes. I found a bleeding tooth in the bathroom sink of that yogurt shop. Yogurt, if you didn’t know, is like the softest food ever. Baby food is harder than yogurt and babies don’t even have teeth, just those really weird & strong gums. How someone A) lost a tooth and B) decided to leave said tooth abandoned in the sink of a public restaurant, was beyond me.
Anyway, let’s just get to the real reason we’re here, mmkay? I am awesome and you all collectively joined to tell me so.
Only kidding. Marginally.
But these bars. Oh man, these bars! Blueberry Streusel Bars if you wanna be technical. Or better known as The Most Awesomest Bars in the World.
10am, 10pm, doesn’t matter–they taste awesome any time of day (I would know) and even taste good warmed up with a light dusting of powdered sugar. I’d imagine that a huge scoop of vanilla bean ice cream on top would be just heavenly… but you’ll have to try that one for yourself and let me know 🙂
1 box yellow cake mix
1/2 cup (1 stick) butter, melted plus 2 Tbsp butter, cut into chunks (cold)
1 tsp lemon juice
2 cups fresh blueberries (or use frozen, but thaw them first)
1/2 cup plus 1 Tbsp flour
1 Tbsp cinnamon sugar
2 Tbsp brown sugar
1/3 cup quick oats
1. Preheat oven to 350 degrees F. Liberally grease an 8×8 inch baking pan with cooking spray and set aside.
2. In a large bowl, combine the cake mix, eggs, the stick of melted butter, and the lemon juice until a thick yet soft dough forms. Spread the entire mixture evenly into the bottom of the pan.
3. Meanwhile, in a small bowl, toss together the blueberries, the Tablespoon of flour, and the Tablespoon of cinnamon sugar together lightly. Spread the blueberry mixture evenly on top of the dough in the pan.
4. In another small bowl, lightly mix the remaining flour, brown sugar and oats together; cut the remaining 2 Tablespoons of cold butter into the flour mixture with a fork or pastry blender until it resembles coarse crumbs. Sprinkle chunks of the crumbs on top of the blueberry layer evenly.
5. Bake for approx. 15-18 minutes (mine took about 18) until the top is golden and the center is just about set. Do not overbake. Cool completely in the pan before cutting into squares to serve. Store leftovers airtight at room temperature for a day.
This bar is versatile because it reminds me both of a blueberry coffee cake for breakfast and as a refreshing summer dessert for a picnic or BBQ. The brown sugar mixed with the blueberries is unexpected and delicious and anything with ‘streusel’ or ‘crumble’ in the title has me hook, line & sinker.
And it makes for a great late night blogging snack!
Have a wonderful weekend!!