Blueberry Streusel Bars

These crumbly, sweet, and moist blueberry crumble bars can be made any time of year thanks to frozen berries!

In this recipe, the buttery almond base combines well with a layer of juicy, sweet Sujon blueberries, and the additional sprinkles and almonds on top add a nice crunch. It looks pretty impressive and is pretty easy to make, which is always a bonus!

Frozen berries are a staple in my house. They're so versatile – I add them to yoghurt, porridge and smoothies and also use them in baking. For this recipe I used Sujon blueberries. Their blueberries come from British Columbia, Canada and are large, juicy and sweet.

Blueberries get their beautiful deep blue color from a group of compounds called anthocyanins. These plant substances also have an antioxidant effect and are intended to protect the body from damage caused by free radicals. Blueberries also provide fiber and vitamin C.

These bars are delicious served alone. They are also delicious warmed up with yogurt or ice cream and served with additional berries for a special dessert.

Here is the recipe – sponsored by Sujon Berries.

Blueberry Streusel Bars

Ingredients

For the base and the sprinkles

• 100
  G
  Butter or margarine
• 3
  EL
  Almond butter
• 2
  TL
  Vanilla
• 2/3
  cups
  ground almond
• 1/3
  cup
  white flour
• 1
  cup
  Whole wheat flour
• ½
  cup
  Coconut or brown sugar

Berry layer

• 2
  cups
  Sujon blueberries
• 2
  tablespoon
  Flour
• Juice of ½ lemon
• 1
  tablespoon
  Chia seeds
• 1/4
  cup
  Sugar

For sprinkling, powdered sugar and flaked almonds

Instructions

1. Preheat oven to 180 degrees Celsius

2. Cut the butter into small cubes. Place in a food processor or blender along with the almond butter and dry ingredients. Pulse until mixture comes together.

3. Line a cutting pan with baking paper. Do you press? Pour the mixture firmly into the can. Bake in the oven for 10 minutes, then set aside.

4. While the slice is in the oven, heat the blueberries, chia seeds, flour and sugar in a small saucepan, stirring regularly, until the berries are thawed.

5. Place the berries on the soil and sprinkle the remaining soil mixture over them.

6. Bake for 20-25 minutes until golden brown.

7. Allow to cool completely in the tin, then cut into slices. Dust with powdered sugar and sprinkle with chopped almonds.

8. Store the bars in an airtight container in the refrigerator.