Blueberries are available in stores all year round. If you can’t get fresh ones, there are always frozen blueberries in the aisle with the frozen products. Depending on what you want to do with them, you have to choose between fresh or frozen. In most cases, you can use frozen berries without any problems, because the small berries kind of disappear in the bakes anyway. The blueberries in these Blueberry Streusel Bars merge into one thick blueberry layer, so frozen berries work perfectly here ;)
For many bakes, it is actually fine to use frozen berries. If you don’t use them for decorations it does not matter if they get a bit mushy during the defrosting process. The quality of frozen fruits is also not bad. So if you get a lot of fresh fruit or berries from your garden in summer, it’s absolutely ok to put that into the freezer and use it later. A good example of a bake that works well with frozen berries as well: Blueberry Streusel Muffins. Those berries disappear in the bake and who cares if they were harvested the day before or some weeks ago. As long as you create something delicious with it… nobody cares ;P
I personally like the small wild blueberries better than the big ones you find in most German supermarkets. I have the feeling the small ones are sweeter and have more flavor. Unfortunately, those small wild berries are hard to find here. The small wild ones are just too difficult to cultivate and harvest here… unlike in Canada, for example. I have seen wild blueberries from Germany only on rare occasions on a farmers’ market with organic products. Not cheap I have to add ;P Well… I guess that’s the price you have to pay if you want something special. Literally ;P
Anyway. It doesn’t matter if you use the smaller wild berries or the big cultivated berries – these streusel bars work with both and will turn out delicious either way. In order to make the streusel bars a little bit “healthier”, used less sugar than other recipes would suggest and also incorporated some oats. If you want the streusel bars to be free of added sugar, you can easily replace the sugar with xylitol or erythritol. No biggie. Other than that, there’s not much to say about the streusel bars. Get the blueberries cooking and the streusel crumbling and you’re good to go! Streusel bars like these here are really super easy to prepare because the base and topping are made with the same streusels. Could not be more convenient ;P
INGREDIENTS / ZUTATEN
16 oz. (450g) wild blueberries (frozen or fresh)
2 tbsp. cornstarch
2 tbsp. maple syrup
1/2 tsp. vanilla extract
For the streusel:
1 1/2 cups (200g) spelt flour
1/2 cup (100g) brown sugar
3.5 oz. (100g) rolled oats
1.8 oz. (50g) sliced almonds
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup (120g) butter, melted
1 tsp. vanilla extract
450g wilde Blaubeeren (frisch oder TK-Ware)
2 EL Speisestärke
2 EL Ahornsirup
1/2 TL Vanille Extrakt
Für die Streusel:
200g Dinkelmehl (Type 630)
100g brauner Zucker
100g Haferflocken
50g Mandeln, gehobelt
1/2 TL Backpulver
1/2 TL Zimt
1/4 TL Salz
120g Butter, geschmolzen
1 TL Vanille Extrakt
DIRECTIONS / ZUBEREITUNG
2. Add the (fresh or frozen) blueberries to a pot, add the cornstarch, maple syrup, and vanilla extract, stir and bring to a boil. Remove the heat and let cook for several minutes until the liquids thicken up and you get a very thick blueberry sauce. Take off the heat and let cool down a bit.
3. For the streusel add the flour, sugar, rolled oats, sliced almonds, baking powder, cinnamon, and salt to a large bowl and mix to combine. Melt the butter and add together with the vanilla extract to the bowl – mix with a fork until streusel form. Add about 2/3 of the streusel to the springform tin and press to the bottom to get one even layer. Pour the slightly cooled blueberry filling on top of the streusel base and sprinkle the remaining streusel on top. Bake for about 30-35 minutes or until the streusel got a nice golden color and the blueberry filling is bubbly. Take out of the oven and let cool down completely on a wire rack. When cooled, place in the fridge for at least 2 hours in the fridge. Cut into slices or bars before serving.
2. Die Blaubeeren (frisch oder gefroren) in einen Topf geben, Stärke, Ahornsirup und Vanille Extrakt dazugeben, verrühren und dann aufkochen. Sobald die Flüssigkeit der Blaubeeren anfängt zu blubbern, die Hitzezufuhr reduzieren und alles für ein paar Minuten köcheln lassen – die Flüssigkeit der Blaubeeren sollte schön angedickt haben. Vom Herd ziehen und etwas abkühlen lassen.
3. Für die Streusel das Mehl mit dem Zucker, Haferflocken, gehobelten Mandeln, Backpulver, Zimt und Salz in einer großen Schüssel vermischen. Die Butter schmelzen und dann zusammen mit dem Vanille Extrakt zur Schüssel dazugeben und alles mit einer Gabel zu Streuseln verarbeiten. Etwa 2/3 der Streusel in die vorbereitete Form schütten und zu einer glatten Schicht zusammenpressen. Die leicht abgekühlte Blaubeerfüllung auf dem Boden verteilen und mit den restlichen Streuseln bestreuen. Für 30-35 Minuten backen bis die Streusel eine schöne goldene Farbe bekommen haben. Aus dem Ofen holen und auf einem Kuchengitter komplett abkühlen lassen, dann für mindestens 2 Stunden in den Kühlschrank stellen. Vor dem Servieren in Stücke schneiden.
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Here is a version of the recipe you can print easily.
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Blueberry Streusel Bars
- Prep Time: 00:20
- Cook Time: 00:35
- Total Time: 04:00
- Yield: 8 1x
- Category: Cakes
- Cuisine: America
Description
Delicious and easy to prepare: Blueberry Streusel Bars. Delicious blueberry filling meets crunchy streusel topping.
Ingredients
For the filling:
16 oz. (450g) wild blueberries (frozen or fresh)
2 tbsp. cornstarch
2 tbsp. maple syrup
1/2 tsp. vanilla extract
For the streusel:
1 1/2 cups (200g) spelt flour
1/2 cup (100g) brown sugar
3.5 oz. (100g) rolled oats
1.8 oz. (50g) sliced almonds
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup (120g) butter, melted
1 tsp. vanilla extract
Instructions
1. Preheat the oven to 350°F (180°C). Grease an 8 inches (20cm) springform tin lightly and line with some baking parchment. Set aside.
2. Add the (fresh or frozen) blueberries to a pot, add the cornstarch, maple syrup, and vanilla extract, stir and bring to a boil. Remove the heat and let cook for several minutes until the liquids thicken up and you get a very thick blueberry sauce. Take off the heat and let cool down a bit.
3. For the streusel add the flour, sugar, rolled oats, sliced almonds, baking powder, cinnamon, and salt to a large bowl and mix to combine. Melt the butter and add together with the vanilla extract to the bowl – mix with a fork until streusel form. Add about 2/3 of the streusel to the springform tin and press to the bottom to get one even layer. Pour the slightly cooled blueberry filling on top of the streusel base and sprinkle the remaining streusel on top. Bake for about 30-35 minutes or until the streusel got a nice golden color and the blueberry filling is bubbly. Take out of the oven and let cool down completely on a wire rack. When cooled, place in the fridge for at least 2 hours in the fridge. Cut into slices or bars before serving.
Notes
Enjoy baking!
Lovely, simple , and delish. Made these for a little afternoon snack with tea and they came out perfect. A trick I learned from another recipe is that cardamom and blueberries are a heavenly combination. So I added a pinch to the streusel and it came out Devine.