I am so sick of winter.
So very sick and tired of winter, are you?
Normally, I try very hard to appreciate all of the seasons without wishing them away. Not this year, I am over it. There has been a little bubble around my home. We have received zero (ZERO) snow! Instead it has been muddy, and rainy, and dark and gross. The number of muddy paw prints I have cleaned up this winter is up in the millions, I feel sure.
So, instead of just wishing winter would go away I am changing my approach. Maybe if I cook springtime food, and wear spring clothes it will just come. You know, a “if you build it they will come” mentality.
In the spirit of bending seasons to our will I have Blueberry Bars for you today. This is a light, flavorful, slightly sweet snack cake. The addition of oats gives it a great texture, and balances the soft berries nicely. I cut these into bars for easy, healthy snacking this week and it worked out great. I thought they were perfect with a cup of coffee for a quick breakfast.
So just in case your battling the winter blues like me, whip up a batch and wish for sunshine. Spring is bound to show up eventually!
- 1 cup all purpose flour + 1 tablespoon (I used Gluten Free Pantry AP flour)
- 1/2 cup oats (I used Bob's Red Mill GF oats)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup brown sugar + 1 tablespoon
- 2/3 cup milk
- 1 egg, beaten
- 1 cup blueberries
- 2 teaspoons vanilla extract
- Preheat oven to 350
- Combine first five ingredients (your dry ingredients) leaving out the extra tablespoon of flour and sugar.
- In a small bowl or measuring cup combine your milk, egg, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until well incorporated.
- In a small bowl mix the blueberries with the extra tablespoon of flour and sugar. This will help the blueberries from sinking to the bottom of your batter.
- Add blueberries to batter and stir lightly.
- Pour mixture into a greased 8x8 baking pan or round cake pan.
- Bake 20-25 minutes or until bars are set and a toothpick comes out clean.
*I normally use Old Fashioned oats for this recipe, however quick cooking oats will also work!