Blueberry Bars

Happy Easter!  I hope everyone is enjoying this weekend with family and friends.  This post will be very quick as I am home for Easter and there is much visiting to do:)

We arrived on Thursday night and my father in law had these Blueberry Bars in the fridge.  I was actually thinking about these exact Blueberry Bars on the drive out and was so happy to see them in the refrigerator!!!  I’ve had his Blueberry Bars a few times now, with different fillings, and they are all amazing.  I wanted to share with you today his recipe!

The batter is so good and the beauty of these bars is that you can add whatever jam you have on hand….blueberries, apple, cranberry, partridgeberry even strawberry rhubarb!! Also a great recipe for a lemon or lime pie filling….endless possibilities! A very quick and easy recipe to make, especially if you already have your jam jarred and ready to use.  A keeper recipe for the family cookbook.

Blueberry Bars (makes 4 dozen bars)


  • 1 cup butter, softened
  • 1 3/4 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 cups blueberry jam (or whatever filling you choose to use) (RECIPE BELOW)
  • 1/8 tsp ground nutmeg


  • 1 1/4 cups icing sugar
  • 2 TBSP lemon juice
  • 1 TBSP milk


Preheat oven to 350 degrees and grease a 9 x 13 pan.

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after ever addition.  Beat in vanilla. Combine the flour, baking powder, and salt; add to the creamed mixture and mix just until combined.

Spread half of the batter in prepared pan. Gently spread filling over batter, sprinkle with nutmeg.  Drop remaining batter by teaspoonfuls over the top. Spread to cover filling.

Bake 40 – 45 minutes until golden brown.

In a small bowl, combine the icing sugar, lemon juice and milk until smooth.  Drizzle over warm bars. Cool completely before cutting and serving.


Blueberry Preserves

  • 5 cups fresh blueberries (cleaned and destemmed)
  • 2 Cups granulated sugar
  • 1 TBSP lemon juice


In a large saucepan combine blueberries, sugar, lemon juice.

Bring to a boil and squish/press the blueberries with a potato masher.

Continue to boil, stirring frequently until preserves thicken, about 15 to 20 minutes.

Pour preserves into a sealed container and store in the refrigerator until ready to use.

NOTE:  If you don’t have blueberry jam, you can always use canned blueberry filling in a pinch!  



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Mix in the Pan Chocolate Snack Cake

Okay Spring! I’m patiently waiting and I’m good and ready for warmer days, sunny days, greener grass, anything associated with spring! Here in Newfoundland today it is -10 degrees Celcius with 100 km wind gusts!  It snowed last night but thankfully, then it rained and washed it all away but it is gloomy and blah with occasional flurries!  It’s just bringing me down and my mojo in non-existent! I know that expecting spring on the island early is unlikely but it would be nice to have a couple of nice, calm sunny days…a girl can hope!  So while the weather outside is nasty, I have started my spring cleaning with hopes of spring arriving soon! Let’s say tomorrow 🙂

We all know that once you start spring cleaning, you need some sustenance (and by sustenance I mean something sweet!) to keep you going so I wanted something quick and easy and this Mix in the Pan Chocolate Snack Cake fit the bill perfectly.  Only takes a couple of minutes to stir together in the baking dish, pop in the oven for 20 minutes and it’s ready.  While it’s cooling, take a break from your cleaning, put on a spot of tea, cut a nice warm piece of cake and take your well deserved break!

Mix in the Pan Chocolate Snack Cake (makes 12 squares)

Printable Recipe

  • 2 ounces bittersweet / dark chocolate
  • 1/3 cup coconut oil
  • 1 1/3 cup flour
  • 1/2 cup sugar
  • 3/4 cup water
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 pkg (300g) semi sweet chocolate chips or chocolate chunks


Heat oven to 375 degrees.

Heat bittersweet chocolate and coconut oil in a 9 inch pan in the oven for about 4 minutes until the chocolate is soft and melted.  Stir to combine oil and chocolate.

Add the next six ingredients; beat with a fork for about 2 – 4 minutes until the batter is nice and smooth.  Add in half the chocolate chips or chunks and stir to combine.  Sprinkle remaining chips / chunks on top of batter.

Bake 20 – 25 minutes or until a toothpick inserted into cake comes out clean.

Enjoy! 🙂


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Recipe slightly adapted from Kraft Canada What’s Cooking Magazine