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Happy summer, folks! What’s the heat index like in your area? Here in upstate South Carolina, we have hot and humid (as usual). Thankfully our blueberry bushes are flourishing! We have over 20 blueberry bushes that keep us well supplied with berries for a good portion of the summer, so I decided to use some of them in a blueberry version of my Rhubarb Custard Bars! In this recipe, I used my baking mix to make the crust instead of oat flour (so these are a solid S instead of a crossover, Trim Healthy Mamas). There are a few other tweaks as well.
I’d say these bars were a big success. My sister Katelyn single-handedly polished off half the pan. I didn’t mind, a) because she’s young and wiry and can use extra fuel, and b) the sooner the food is gone, the sooner I can make more (this is actually a crucial issue right now because I’m wrapping up cookbook testing!). My mom loved these bars as well! They’re great warm, especially with some ice cream or whipped cream, but they’re also good cold! Unfortunately, there weren’t very many left to eat cold….
Trim Healthy Mamas, since blueberries are higher in natural sugars than other berries, stick to 1/2 cup of blueberries in an S or FP setting (or you’ll end up with a crossover). That means that you shouldn’t exceed 1/6th of this pie plate in a serving. Of course, that would be a little extreme anyway….
I made some blueberry frozen yogurt along with the Blueberry Custard Bars (click here for the recipe) and ate some of it with my warm custard. Delicious! This vanilla ice cream would be amazing with them as well.
As always, check out the “Suggested products” section below the recipe to find links to the products I use and recommend. Check out the Notes section of the recipe for substitution FAQs.
Other posts/pages you might enjoy:
- Rhubarb Custard Bars
- Briana’s Baking Mix
- Starting THM
- my picture recipe index
- Peaches and Cream Bake
You can find this recipe in my cookbook, Necessary Food.
- ¾ cup Briana's Baking Mix*
- 1 T THM Super Sweet Blend
- ¼ tsp. baking powder
- 4 T salted butter, room temperature
- 2 T sour cream or Greek yogurt
- Whisk the dry ingredients for the crust together. Add the butter and sour cream and mix with a hand mixer until crumbs form. Set aside 3-4 T of crumbs for topping the custard and press the remainder into a greased 9-inch pie plate. Bake at 350 degrees for 7 minutes.
- Meanwhile, mix the cream, eggs, oat fiber, vanilla, stevia, and salt together. Fold in the blueberries. Pour this mixture onto the hot crust when it comes out of the oven and use a spatula to distribute the blueberries evenly. Top with the reserved crumbs. Return the custard to the oven at 350 degrees for 23-25 minutes or until set. Serve warm with ice cream or whipped cream, or refrigerate and serve cold. Yields 6-8 servings
Briana’s Baking Mix recipe
- Briana’s Baking Mix recipe
- THM Baking Blend
- THM Super Sweet Blend
- THM Pure Stevia Extract Powder
- Oat Fiber
- THM Oat Fiber (gluten-free)