I found blueberries leftover from our Labor Day picnic shoved back into the recesses of my refrigerator.
I couldn’t let them go to waste.
So I dug out my recipe box.
Yep, that’s the bear firecrackers you see in the basket on the table. We’re ready if Mr. Bear 2013 comes again.
The overstuffed recipe notebook and file box hold some very old recipes. I leafed through cobblers, pies, and coffee cakes among the vintage recipes. Some handwritten from family and friends that are now in Heaven. Nothing appealed to me until I found a recipe that called Lemony Raisin Bars and wondered what it would taste like with blueberries. I thought why not!
I mixed the base/crust. Yummy oats and walnuts.
Then mashed the mixture into a 9×12 pan.
Next, I prepared the sauce—heated condensed milk and lemon juice. Also yummy but less healthy, I realize.
I stirred the sauce over the blueberries.
Then poured the blueberry sauce over the crust, topped with remaining oats and walnut mixture, and baked for thirty minutes at 375 degrees. Je l’ai!
A lovely blueberry dessert that is somewhat healthy and tastes delicious topped with homemade ice cream.
Here’s the full original recipe if you want to try it:
Lemony Raisin Bars
2 cups raisins (I use Craisins or the blueberries did turn out good)
1 can (14-oz.) sweetened condensed milk (NOT evaporated milk)
1 tablespoon lemon juice
1 tablespoon grated lemon zest
1 cup butter or margarine
1-1/3 cups firmly packed brown sugar
1/1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups oats
1 cup chopped walnuts
HEAT oven to 375 F
1. In saucepan, COMBINE raisins/Craisins [do not combine blueberries they’ll cook up soft], sweetened condensed milk, lemon juice and lemon rind.
COOK and stir over medium heat just until bubbly. Cool slightly.
2. In bowl, COMBINE butter, brown sugar, and vanilla; beat well. ADD flour, baking soda, and salt; mix well. Stir in oats and walnuts.
3. RESERVE 3/4 cups of the combined oat mixture for topping.
4. PRESS remaining mixture into 13×9-inch greased pan.
5. SPREAD raisin/Craisins/blueberry mixture to within 1/2 inch of edges.
6. SPRINKLE with reserved oat mixture; press lightly.
Now, if you find fresh blueberries hiding in your refrigerator, you have options!
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