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Blueberry Breakfast Bars

Megan Gordon
  • minutes
  • Serves 12 to 16

INGREDIENTS

3 cups

fresh blueberries or 1 (12-ounce / 350 g) package frozen blueberries, unthawed

1/4 cup

natural cane sugar

3 tbsp

unbleached all-purpose flour

2 tbsp

freshly squeezed lemon juice

1 tbsp

grated lemon zest

1 tsp

water

1/2 cup

rolled oats

1 cup

rye flakes

3/4 cup

sliced raw almonds

1/4 cup

raw sesame seeds

1 cup

whole wheat flour

1/2 cup

packed light brown sugar

1/2 tsp

ground cinnamon

1 tsp

kosher salt

3/4 tsp

baking powder

1

large egg, beaten

8 tbsp

cold unsalted butter, cut into 1⁄4-inch cubes, plus more for greasing the pan

3

to 4 tablespoons ice water