A couple of weeks ago I had more than 7 cups of fresh blueberries in my refrigerator just waiting for me to make a decision on the outcome of their wonderful sweetness. There’s just so many muffins, pancakes, loaf breads and just toppings for yogurt and cereal plus additions to salads, smoothies and just popping a handful in your mouth. In other words, something new and exciting was needed. I found it! These bars are really good. They are not too sweet and don’t over power the fresh flavor of the blueberries. You can make them even more decadent by adding ice cream or some sweet whipped cream. I found them delectable just the way they were!
I will admit they have a few more steps than most bars, but you will find that they are entirely worth it. About thirty tennis players gave them the thumbs up. What else do you need before you try them?
Here is the crust and topping after cutting in the butter.
The crust will look like this after pressing into the pan with your fingertips.
You can make te crust and topping a day ahead if you like. I did find myself in the middle of my kitchen with soft butter and flour almost up to my wrist saying to myself, ” What in the world am I doing and this looks like it might be a big mistake.” But it really all worked out after I calmed down a bit. Working with butter with warm hands and when it is a 100 degrees outside can make for a little bit of a mess. I can totally tell you how to get it under control without throwing it all in the trash. You are going to love these!
Blueberry-Pecan Bars adapted from The Best of Fine Cooking
Yield 12 large or 48 bite-size bars
Crust and Topping
- 1 cup of toasted pecans, divided
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 2 teaspoons baking powder
- 1 cup unsalted butter, cut into large cubes
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Line a 9 x 13 inch pan with parchment paper, leaving a few inches of paper hanging over the edges of the two long sides to help remove the finished bars.
- Roughly chop 1/2 cup of toasted pecans. Quartered is about the right size. Set aside.
- Put the remaining 1/2 cup of toasted pecans in a food processor and process until finely ground. Put in a large bowl.
- Add flour, powdered sugar, and baking powder to the ground pecans and stir with a fork to blend.
- With a pastry blender, two knives, or a fork cut in the butter until the largest lumps are the size of fat peas.
- Place in the refrigerator for about 15 minutes.
- Lightly beat the egg and yolk. Take out 2 tablespoons of the egg mixture and save for the next step if needed.
- Add the egg mixture and the vanilla to the flour mixture gently tossing with your fingertips until the mixture clumps together. It should be uniformly blended, moist, and crumbly . If it looks to dry add the saved egg mixture a little bit at a time. I did not need the extra egg. ( Here’s where I wanted to pull my hair out! My hands were very warm and the mixture just stuck to my fingers. Try using a flour on your fingers to mix and make sure that the you placed the mixture in the refrigerator before adding the eggs. The original recipe did not include that step. I think that the butter is too soft to work with if you don’t put it in the refrigerator)
- DON’T HANDLE THE DOUGH TOO MUCH!
- Divide the dough in half.
- Using floured fingertips, pat half the dough into the bottom of the prepared pan, pressing firmly. ( I found it easier to cover the dough with plastic wrap then press the dough with my fingertips.)
- Place in the refrigerator for 15 to 20 minutes.
- Cover the remaining dough and place in the refrigerator. ( this will be the topping)
- Remove the pan from the refrigerator and prick the crust all over with a fork.
- Bake until the edges are golden and pastry is dry and light brown, 20 to 25 minutes at 350 degrees in the center of the oven.
- Let it cool completely or the bars will be soggy.
Filling
- 6 cups fresh blueberries, picked over
- 2/3 cup sugar
- 1/3 cup cornstarch
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- In a large bowl, combine berries, sugar, cornstarch, lemon juice, cinnamon, and 1/4 teaspoon salt.
- Toss gently to coat the berries.
- Scatter the berry filling over the cooled crust. Spread the berries in an even layer.
- Crumble the reserved dough over the berries. It will not cover the filling.
- Bake at 350 for 25 minutes and then sprinkle the remaining toasted pecans on top.
- Continue to bake until the topping is puffed and golden and the filling is bubbling not only near the edges but also close to the center of the pan for another 50 to 60 minutes.
- Put the pan on a wire rack and cool completely.
- Use the parchment paper and remove from the pan.
- Using a long serrated knife cut into 48 bite sized bars.
- Enjoy!
Happy Cooking,
The Teacher Cooks
The Teacher Cooks 
How did you know my neighbor just dropped off some csa blueberries? I’ll just have to get a few more pints of berries and I’ll be in business! These look marvelous!
Community Supported Agriculture or a CSA box is a popular way for consumers to buy local, seasonal food directly from a farmer.
CSA- Community Supported Agriculture
A system of producing high quality foods. It consist of individuals who promote the operation of growers and consumers risk and benefit food production. The boxes are used to transport the food.
Community supported agriculture ; Means that you are part of the solution, the solution to create healthy food in a way that allows the animal to enjoy a healthy lifestyle.
Beautiful! Thanks for sending us the link and congrats on your blog’s 3rd year!
Best,
Michaela @finecooking
I learned that you can make the crust a day before preparing the actual bars.
By reading this recipe I learned that if you are spreading out dough and it is sticky, you can either place plasic wrap over it and flatten it out, or you can put flour on your fingers to help the dough not stick to them so bad.
I learned that you shouldn’t handle the dough too much when making these blueberry-pecan bars.
Noelle 1st period: I learned that you can make the crust a day before if you want.
Kaley 1st period – I learned that you should leave about one inch of parchment paper hanging over the long sides of the pan to help remove the finished bars.
one thing i learned is…
to scatter the berry filling over the cooled crust. Spread the berries in an even layer.
I learnedd that you dont handle the dough to much. but i love the look of these. YUMMY:)
I learned that it takes about an hour and a half to cook. But i dont really like blueberries.
i learned not to handle to handle the dough too much.
I learned that you dont handle the dough to much. but i love the look of these. YUMMY:)
i learned that you should cover your fingertips with flour to handle the dough or cover the dough with plastic wrap and then press down with your fingertips.
It takes a lot of time and preparation to make blueberry pecan bars. They look really good.
I learned that you have to let the mixture clump together so it will be crumbly. And that it takes about an hour and a half to cook. They look yummy!
This seems extremely tasty. There are always tons of blueberries at my house but we can never think of a pastry to make out of them. Now that I have seen the “Blueberry Pecan Bars”, I will be sure to try this at home.
I learned to let the dough crumble over the berries.
I learned there is more to do with blueberries than your everyday pancakes, also that making dough is a tedious process that takes time.
I learned if you do not let the bars cool completely then they will be soggy
I learned that if you leave the dough out it will get too soft to work with.
Blueberry and Pecans actually sound good together! who would have thought…
I learned that if your dough looks dry you can add the extra egg mixture a little bit at a time. If the dough sticks to your hands while mixing apply flour to your finger tips.
I leaned that you toss gently to coat the berries , and spread the berries in an even layer.
I learned that you toss gently to coat the berries , and spread the berries in an even layer.
I learned that when making the blueberry pecan bars do not handle the dough to much.
i learned that you should not handle the dough to much
I am glad that you told me to leave a little bit extra parchment paper so it will be easier to get out of the pan. I usually just put enough to cover it and it is a pain to get out!
I learned that if you put flour on your hands it will help you mix better.
i learned that you should not handle the dough to much, and you must spread the blueblerries gently in an even layer.
ive learned that adding flour to your hands will stop any sticking to your hands
From this recipe i learned that dough can be very hard to handle and cook with.When flatten the dough out if to stcky then you can place plastic wrap on it or you can use flour on your hands.Also by handling the dough to much it will be to hard and break away.
I Learned that it is good to or you can make the crust a day ahead of time(:
These look good! I learned that adding ice cream or whipped cream makes it even more delicious and a whole new dessert.
I learned to spread the berries evenly for the sake of those you are serving, so that everyone gets an even amount. I also learned that the bars will be soggy if you don’t wait for them to cool.
I learned that you have to make the blueberries into an even layer.
I learned that you can cover your fingertips with flour before handling the dough, and not to handle it too much.
I learned that if you don’t let the bars cool completely before eating, they will be soggy, and probably not taste is good as if they were cooled.
i never knew that pecans and blueberrries would mix so well together and sound sooooooo good(: i am definately going to have to try this when i get home!
I have learned that you should coat your hands with flour, and the area you are working to reduce stickiness and mess by alot, and also not to handle it so much. I would also try this in cooler temperatures. Also, i am allergic to nuts, so i would have to try this without pecans.
I learned that one must use corn starch in the filling.
i learnd it takes about an hour and a half to cook but it looks like an all day project. i cant wait till we start cooking!
-chelly
i learned that you should let the bars cool completely or they will be soggy.
I learned that you shouldn’t mess with the dough to much.
ilearned make the crust and topping a day ahead of time.
From this blog I learned that If you handle the dough too much then it will flatten.
I learned while reading the blog on blueberry-pecan bars that there are many different ways to use blueberries in food and not to handle the dough too much. I also learned not to over use the blueberries or else they will be to sweet.
i really didnt know i would have to let it cool completely or the bars will be soggy.
i learned that you were not supposed to handle the dough to much. and letting the bars cool completely willl not make them soggy.
I like the mixture of ingredients you used in this recipe. It seems to flow well together. Has a lot of different textures. I like the way you carefully handle the blueberries so they stay in good shape and you get the full flavor of them.
By reading this recipe, I learned to coat your fingertips with flour so the dough won’t stick to you, I also learned to let the bars cool completely or they will come out soggy.
Im not a fan of blue berries but this looks super yummy. I learned you can make your crst ahead of time and you spread out the blueberries evenly. I learned that the bars will be soggy if you don’t let them cool completely.
i learned to flour your hands to handle the mixture.
I learned that you need to let the dough cool completely, or it will become soggy.
i learned you need to put the pan on a wire rack and cool completely.
I learned that when mixing with your hands, you can put flour on your fingers to prevent whatever you are mixing from sticking to your hand.
I learned that if you line the pan with parchment paper it will be easier to get off after cooking
I learned to not handle the dough very much and to not let it sit out for long because it will get to soft to work with.
I learned that you aren’t to handle the dough to much or to let it cool to completely.
I learned that you shouldnt handle the dough to much && if you let them sit to long that they will begin to get soggy ,!
I learned that you have to let them cool completely or the bars will be soggy, and that’s not too yummy (:
I learned that you should not handle the dough too much.
Reading about Bluberry-Pecan Bars I learned that it is a BIG mess working with the dough it is sticky, but not worth giving up on it. Also you shouldn’t handle the dough too much while making them.
I learned that you can start the crust and topping a day ahead if you would like to and that you can use parchment paper for this as well.
After reading on how to make the Blueberry-Pecan Bars, I learned that you should not handle the dough of the Pecan Bars too much, because you don’t want to “over work” the dough.
i learned to let them cool completely or they will be soggy
I learned that if you handle the dough to much it might be a little runny.
And if you put flour on your hands it wont mix unwanted mixtures.
i learned that if you do not let it cool completly that the bars will become soggy and gross.
I learned that it takes 6 cups of fresh blueberries and that you shouldn’t handle the dough to much.
I learned from reading about the Pecan bars that you have to chop about a cup of 1/2 toasted pecans. It is also important to make them about a quatered size. After this you need to put the rest of them in a food processor to be finely ground for the best outcome of your bars!
I like the fact that you used blueberries and pecans for this recipe, blueberries are my favorite of all berries and pecans just blend in with the blueberries. :p
I learn that you should not handle the dough to much
These Blueberry-Pecan bars look tremendously scrumptious! I would really like to make these in class :). One thing I didn’t know is that you don’t want to handle the dough too much. Also I like the lemon juice idea, I would never think of that.
I learned to leave a few inches when cutting the parchment papers so that you can remove it from the bars.
It was a great article! I learned that you can make the crust a day ahead and basically to NEVER make the Blueberry-Pecan Bars in warm weather.
I learned that you should not handle the dough to much. 3rd
i learned that you should not handle the dough too much and lay the blueberries evenly over it.
i learned not to handle the dough too much when i was thinking the opposite.
I learned not to handle the dough too much, because it will become to thin, I guess.
i learned you need to Let it cool completely or the bars will be soggy.
if you try to handle with the dough for to long it will be hard to work with.
If you don’t have a lot of time, i learned that you can make the crust a day ahead instead of the whole thing in only one day. Also, for all of us impatient people who can’t wait to eat the food, if you touch the bars too soon they’ll become soggy.
I learned that you should not handle the dough to much and allow them to cool completely or else they will get soggy
Dont handle the dough too much, and you should let them cool completely or the bars will be soggy.
i learned that if the bars arent completly cooled down they will be soggy
I didn’t know that you could use lemon juice for the desert……..;)
I learned that you should leave a few inches of parchment paper hanging off the sides to help remove the finished bars.
I learned u should use flour on your fingers to mix and make sure that you place the mixture in the refrigerator before adding eggs.
I learned that cinnamon in blueberry bars, I also learned that you are not supossed to handle the dough to much. I also learned that you should bake until the egdes are golden brown.
I learned not to handle the dough too much, and you have to let them sit on a wire rack after you pull them out of the oven.
you have to put the right amount of blueberries and pecans or it willl not taste right
i learned that you should add flour, powdered sugar, and baking powder to the ground pecans and stir with a fork for the best outcome
I learned that you can make the crust a day ahead to save time. I also learned that using butter with warm hands or on a hot day can make a mess, so put it in the refrigerator to make it more firm and easier to work with. I also learned you can use blueberries in many different recipes.
I learned that dont want to handle the dough too much.
I learned that when you’re making the crust you need to make sure you have flour on your hands so it won’t get sticky and dont over handle or play with the dough too much.
i learned you can make the crust and topping a day ahead.
i learned that you can mix things like eggs and vanilla together with your fingers.
learned that i need to have the parchment paper hanging off a bit
YOU CAN LEAVE THE SKINS ON THE PEACANS AND LET THEM COOL SO THEY DONT BECOME SOGGY.
I learned that when you’re making the crust at one point your fingers should have flour on them so it wont stick and that you shouldn’t over handle the dough too much.
I learned that you have to cool it or it will get soggy, and I also learned that you shouldn’t handle the dough too much.
Using a long serrated knife cut into 48 bite sized bars.
9.DON’T HANDLE THE DOUGH TOO MUCH!
I thought you could handle the dough as much as you want but now I know that’s not good
I really am not a fan of blueberries or pecanbs but I would like to try these to say I did. I foud it strange you put cinnamon into the recipe and also i found it odd you stirred the flour, powdered sugar, and baking powder to ground the pecans and you used a fork to do this. usually when mixing you use a spoon.
First off I just want to say that those look so good i definitely need to print out this recipe. What I learned from this is how to not handle the dough too much.
I learned that if you leave the dough out it will get too soft to work with.
I learned that you can make the crust a day before preparing the actual bars.
I learned that if you won’t have time or you want to make the dough a day before it’s okay.
I learned that you can make the crust a day before you need it!
i learned that you should cover your fingertips with flour to handle the dough and i also learned that youshouldnt handle the dough to much .