This reminds me of one of my all-time favorites – blueberry buckle. I enjoy it every year on the Fourth of July, and this is bringing back warm, summer memories. Can’t wait to try this out. Thanks!
I made your Cranberry Vanilla coffee cake for my christmas eve party, and served it with my great-grandpa’s eggnog recipe, and it was AMAZING. Thank you.
This is making my mouth water…as do most everything you post about. I thoroughly enjoy your site. I think you should have placed much higher in the vote count for the Homies award at AT and I made a post to that regard on my own site today if you are interested you can stop by and check it out.
I just stumbled upon your site and was thrilled to find an egg-free cookie (sorry, I mean breakfast!) recipe — my son is egg-allergic and baking for him can be challenging. I’ll be trying this over the weekend and coming back here regularly — your other recipes and photos are lovely. Thanks!
The original calls for 12 tbs. of butter in the crust. Did you make this with half the butter (as you listed in the recipe)? Or is this just a misprint on the blog? Just wondering if it comes out well even with half the butter.
My eight year-old daughter and I made this last week and had a ball. This is one of those recipes that really keeps little hands busy (measuring, pouring, mixing, patting down the crust, etc.) without being completely over their heads.
Absolutely delicious. As a bonus this also makes a FANTASTIC dessert served with vanilla ice cream.
The recipe was DELICIOUS! I had to bring them over to a friend’s house for fear of eating them all myself in one sitting. I used mixed berries, which worked well. Only thing is that the lemon flavor was a bit overwhelming – I would use about half the amount. Thanks for the recipe!
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Hayley says:
January 6th, 2009 at 9:26 pm
This reminds me of one of my all-time favorites – blueberry buckle. I enjoy it every year on the Fourth of July, and this is bringing back warm, summer memories. Can’t wait to try this out. Thanks!
sarahkeith says:
January 7th, 2009 at 7:46 am
This looks fantastic! I can’t wait to try it….
I made your Cranberry Vanilla coffee cake for my christmas eve party, and served it with my great-grandpa’s eggnog recipe, and it was AMAZING. Thank you.
Rochelle says:
January 7th, 2009 at 9:04 am
This is making my mouth water…as do most everything you post about. I thoroughly enjoy your site. I think you should have placed much higher in the vote count for the Homies award at AT and I made a post to that regard on my own site today if you are interested you can stop by and check it out.
my best,
Rochelle
Margaret says:
January 7th, 2009 at 7:45 pm
I just stumbled upon your site and was thrilled to find an egg-free cookie (sorry, I mean breakfast!) recipe — my son is egg-allergic and baking for him can be challenging. I’ll be trying this over the weekend and coming back here regularly — your other recipes and photos are lovely. Thanks!
Ciaochowlinda says:
January 7th, 2009 at 10:45 pm
This looks yummy and fairly nutritious too – not too much sugar in there for a breakfast. It will be a delicious change from my usual oatmeal.
Tim says:
January 8th, 2009 at 4:20 pm
Rochelle- Thanks so much! And thanks for the nice mention on Studio G!
Sarahkeith- So glad you liked it, seems like a really good choice for Christmas.
Margaret- Shortbread would also be a good choice for your son, there are few good recipes on the site for shortbread cookies.
Toni Thompson says:
January 8th, 2009 at 8:53 pm
Yummmmm!!!This looks soooo good and also looks sooo easy. I can’t wait to make this with my Granddaughter this weekend. Thanks!
Kevin says:
January 8th, 2009 at 10:20 pm
Those breakfast bars look good!
olivia says:
January 10th, 2009 at 12:18 pm
I want Sarahkeith’s great grandpa’s egg nog recipe! (oh, and i am going to try these very soon!)
Rachel says:
January 11th, 2009 at 12:00 pm
These look great! I tried them myself — got into a bit of a mishap — but I think I’ll do better next time. Thanks for the inspiration!
http://foodiesocialworker.blogspot.com/2009/01/raspberry-breakfast-bars.html
Melanie says:
January 11th, 2009 at 10:13 pm
I made these this evening, and they turned out fantastically.
Thanks so much for sharing the recipe!
meg says:
March 9th, 2009 at 7:24 pm
The original calls for 12 tbs. of butter in the crust. Did you make this with half the butter (as you listed in the recipe)? Or is this just a misprint on the blog? Just wondering if it comes out well even with half the butter.
Tim says:
March 9th, 2009 at 7:35 pm
Meg- No, you caught a major typo (and my worst blog nightmare)! So sorry about that, updated above.
heather says:
March 31st, 2009 at 8:39 am
My eight year-old daughter and I made this last week and had a ball. This is one of those recipes that really keeps little hands busy (measuring, pouring, mixing, patting down the crust, etc.) without being completely over their heads.
Absolutely delicious. As a bonus this also makes a FANTASTIC dessert served with vanilla ice cream.
Annie says:
May 4th, 2009 at 8:48 am
The recipe was DELICIOUS! I had to bring them over to a friend’s house for fear of eating them all myself in one sitting. I used mixed berries, which worked well. Only thing is that the lemon flavor was a bit overwhelming – I would use about half the amount. Thanks for the recipe!
Tim says:
May 4th, 2009 at 10:43 am
Glad you enjoyed it, Annie! I really love these bars too.
Tracy says:
September 22nd, 2009 at 7:33 am
I am a little confused by someone’s comment about an original error in the amount of butter used in the crust. Is 12 tbsp. the correct amount? Thanks!
Tim says:
September 22nd, 2009 at 9:53 am
Hi Tracy: 12 tbsps is the correct amount. The recipe is correct.
Tracy says:
September 22nd, 2009 at 10:55 am
Thanks for responding so quickly, Tim! I’m making these bars for a co-worker’s birthday breakfast tomorrow.
Debbie says:
July 13th, 2013 at 3:43 pm
if I use frozen berries should They be thawed and drained or just throw them in frozen?