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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.
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You can find this recipe on page 334 of my first cookbook, Necessary Food.