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Crust, custard, blueberries, and a crumb topping make these Blueberry Custard Bars your next favorite summer treat! THM S, low carb
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!
I’d say these Blueberry Custard 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….
Blueberries and Trim Healthy Mama
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. That would be a little extreme anyway.
If you’re going by numbers and not just separating ingredients by fuel type, cut these bars into 8 servings to stay under 10g net carbs.
You may also enjoy:
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STARTING THM
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MY RECIPE INDEX
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RECIPE INDEX BY FUEL TYPE/ALLERGY/THEME
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Coconut Cream Pie Delight
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Basic Custard (Pudding)
Rhubarb Custard Bars
You can find this recipe on page 334 of my first cookbook, Necessary Food.
Blueberry Custard Bars
- Total Time: 47 minutes
- Yield: 8 servings
Description
Crust, custard, blueberries, and a crumb topping make these Blueberry Custard Bars your next favorite summer treat! THM S, low carb
Ingredients
Crust:
- 3/4 cup Briana’s Baking Mix
- 1 tablespoon THM Super Sweet Blend
- 1/4 teaspoon baking powder
- 4 tablespoons salted butter (room temperature)
- 2 tablespoons sour cream or Greek yogurt
Custard:
- 1/2 cup heavy whipping cream
- 2 eggs
- 2 tablespoons oat fiber
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon THM Pure Stevia Extract Powder
- 1/8 teaspoon salt
3 cups blueberries (I used fresh, but frozen would work as well. Thaw and drain them and expect your custard to be purple.)
Instructions
- 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 tablespoons of crumbs for topping the custard and press the remainder into the bottom of a greased 9-inch pie plate. Bake at 350*F for 7 minutes.
- Meanwhile, mix the cream, eggs, oat fiber, vanilla, stevia, and salt together with a whisk or hand mixer. Fold in the blueberries gently with a spatula. 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* for 23-25 minutes or until set. Serve warm with ice cream or whipped cream, or refrigerate and serve cold.
Notes
Briana’s Baking Mix: You can try substituting Briana’s Baking Mix with 1 cup of THM Baking Blend, then add more if necessary. You should end up with coarse crumbs, not a dough.
Oat fiber: This versatile low carb flour can usually only be found online. Not all brands are created equal, but I like LifeSource oat fiber. Use gluten free oat fiber for a gluten free option. Oat fiber and oat flour are different and are not interchangeable.
Sweetener: Feel free to use your favorite low glycemic sweetener to taste in place of the sweeteners I used. This is an older recipe, and nowadays I would probably use 1.5 – 2 tablespoons of THM Super Sweet Blend in place of the stevia in the custard. Sweeten to taste; many people enjoy more sweetener than I do.
Allergy info: Gluten free (use gluten free oat fiber). Nut free. Most people with tree nut allergies can have coconut products, but confirm with your doctor first.
You can find this recipe on page 334 of my first cookbook, Necessary Food.
- Prep Time: 15 mins
- Cook Time: 32 mins
- Category: Dessert
- Method: Baking
- Cuisine: THM S, low carb, sugar free, gluten free
Keywords: trim healthy mama, thm, low carb, sugar free, gluten free, nut free, low carb blueberry recipes, blueberry custard recipes, thm blueberry recipes
We love this recipe! . My mom likes it so much that each year she specifically requests this for her birthday instead of a cake. 😊 Our favorite way of preparing it is to use half blueberries and half rhubarb.
Thank you Briana!
★★★★★
Hi Brianna, I’ve enjoyed all your recipes that I’ve tried so far. These sound amazing. I noticed this post says you live in upstate SC. I live in Gray Court SC.
I grew up in Pickens. 🙂 I haven’t lived there since getting married in 2018, though. We moved to Louisiana, and now Ohio for different stages of my husband’s medical training.
Do I simply mix the wet ingredients or beat it with a mixer? I’ve never made custard before but really want to make this the right way! Thank you for your guidance. Love your recipes and follow a lot of your work which is why I’m thinking mix since you didn’t specify beating with a hand mixer. You’d usually state that. I think I’m overthinking this!
I’m sorry for the confusion! You can use a whisk or hand mixer – just make sure it’s mixed well with no egg globs. 🙂 I’ve updated the recipe to be more clear. Thanks for pointing that out!
Hello Briana, I so enjoy seeing pictures of your little one, she is growing fast! So adorable!
Must be your home you posted? Looks big! Room for a big family! (smile!)
I have a question: By chance, do you know the expiration dates on the THM products, like the Baking Blend and all the other (flour type) items for baking. I’m sure yours never expire because you cook and bake alot, but I seem to go through bad health stages where I just don’t do anything. I can’t seem to find the dates on the packages.
I will need to try out your blueberry Custard bars once I know my mixes are still safe.
I thank you very much in advance.
Hi Ursula! I’m afraid I don’t know about expiration dates on the THM products, but if you email [email protected] they can probably help you! Maybe make a small test batch of something, like a muffin in a mug? If the mixes smell fine and the muffin tastes ok, you’re in business! I have never personally had any flours spoil, even after months in the pantry.
Hi Briana,
Is the crust up the sides or just enough on the bottom of the pie dish?
Thanks,
Kelli
Just in the bottom. 🙂
Made this today. It is delish! I’ve had a difficult time taming my sweet tooth lately. This satisfies that craving. Even my boyfriend liked it and he’s not into THM on any level. Thank you for sharing!
★★★★★
Yay! Glad it was a hit!
do you have a calorie count for this?
I’m afraid I don’t have nutrition info calculated for my older recipes at this point, but I’ve been adding it to my newer recipes. Maybe sometime in the future I’ll be able to go back and calculate it for all the older recipes as well. 🙂
Oh my goodness, Briana. These are so good. I made it yesterday and ate one warm. I enjoyed it. But today I ate a piece cold, and it was delicious. I really like it cold. The crust tastes like a cookie. I’m curious if there is a way to make a lemon version of it. What do you think?
I’m so glad you enjoyed them! I’ve never thought about making a lemon version. Something similar would be the Lemon Cheesecake Delight on page 414 of Convenient Food (my second cookbook). 🙂
So good I make it and hide it in the back of the fridge!
★★★★★
Hi Briana,
I see your note about substituting thm baking blend. Have you or anyone else tried it with the thm ? I just don”t want to mess it up trying to get it right and I’m missing some ingredients to make your baking blend. Although I will remedy that very soon. lol
Thank-you,
Donna R. Burbage
I haven’t tried it with the THM Baking Blend, but a few people have. It doesn’t soak up as much liquid as my baking mix, so a problem that sometimes occurs is that the custard doesn’t set up right. Be sure to use enough Baking Blend to make course crumbs for the crust, not a dough, so it’s dry enough to soak up some of the liquid from the custard. 🙂
Would frozen marionberries work in this recipe?
I’ve never had them so I’m afraid I don’t know what they’re like! Worth a try!
Oh my goodness, I am literally drooling!! I just put it in the oven to finish baking, and can’t wait to surprise my husband when he gets home from work! (We don’t have many deserts, so to be able to find mouth-watering deserts that won’t harm our health is such a joy) 🙂
Blessings from a snowed in house on a hill <3
-keep these recipes coming!
Michaela
PS. I substituted raspberries and think they will be a wonderful hit. 🙂
★★★★★
Oooh…I love the raspberry idea!
How long do you think these would last in the refrigerator? Do you think they could, in theory, last a week?
Well, I’ve never kept them that long (not a chance! haha), but probably?
Could I use raspberries or strawberries instead? my boyfriend isn’t a fan of blueberries… but i guess that would mean more for me!
Raspberries would probably be a good option! Strawberries might be more watery.
I used raw milk cream instead of heavy cream and the custard is not setting. Any ideas? I’ve been trying gluccie.
I’m not sure if raw milk cream is a thick as heavy cream or not. That would be my first thing to check. Also, if you’re substituting for my baking mix, be sure that you’re using enough baking mix/blend to get course crumbs for the crust, not a dough.
I live in Upstate SC too! Do you sell any of your items? Farmers Market or similar?
Thanks!
Cool! No, I’m afraid I don’t have time for that at this point in my life. 😛
Hi neighbor!! I also live in upstate sc, close to Greenville. Have you tried this dessert yet?!
I made the Blueberry Custard Bars this evening with berries I picked earlier in the. Day. They are SO good, Briana! Your recipes never disappoint! Thank you!
Aw, I’m so happy to hear that!
My husband does most of the cooking in our home. Whenever he is stumped for ideas, he goes to your posts first. We have not had anything that the whole family doesn’t like! Thank you for taking the time to work at these recipes & for sharing your work with us!
Aw, thank you so much for the encouragement! I’m so glad you all enjoy the recipes!
I just realized I don’t have oat fibre…what could I substitute for it?
You could just try leaving it out (your custard won’t set up quite as firmly) or replacing it with another finely-ground low carb flour. I don’t recommend coconut flour as that might give you a gritty texture.
What measurement of blackberries would you use and what would be the serving size?
I would use the same as the blueberries (but you’ll likely need to add more sweetener). The serving size would basically stay the same. Blackberries aren’t limited like blueberries, but eating more than 1/6th of the batch would be a little excessive anyway. 😉
Looks delicious!
When you say stevia powder in your recipes, can I just use more sweet blend? I don’t buy the stevia powder.
Sure! Just use this conversion chart to find out how much to add (but always rely on your taste buds to make the final call): http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
Salivating here! I see a mention of blueberry frozen yogurt and I’m suddenly needing some. Do you have a recipe for that? Or did you just throw blueberries and sweetener into Greek yogurt, blend it, and freezer it? Thanks!
Recipe coming next Monday!
Awesome! Thank you.
These bars look amazing! I love that they are also filled with custard in addition to the blueberries! YUM!
Hi Briana. I love your blog! and because of that I want to buy products thru you from THM. For instance THM peanut flour. So how would I do that so you get credit?
Thank
Thank you so much for thinking of me! If you click through this link to order, that will work: https://store.trimhealthymama.com/#_l_4i
You can find this link at any time in my site’s sidebar. 🙂