Blueberry Cobbler Bars

Blueberry Cobbler Bars


July 20, 2010

Adapted from the third place recipe submission (Saskatoon Bars) by Sharlene from Regina, Saskatchewan. Thanks to the folks at Canola Info for the recipe! If you like, whisk together a cup of icing sugar with a capful of vanilla or almond extract and a tablespoon or two of milk until you have a drizzling consistency, and drizzle the icing over the bars.


1/2 cup canola oil

1/4 cup butter, softened

2 cups granulated sugar

4 large eggs

2 tsp vanilla

1 1/2 cups all purpose flour

1 1/2 cups whole wheat flour

1/4 tsp baking soda

3 cups blueberries, raspberries, blackberries, Saskatoon berries or sliced strawberries, fresh or frozen (don't thaw them)


1Preheat oven to 350ºF and spray large 10.5 x 15” jelly roll pan or rimmed cookie sheet (I used a half bun pan) with nonstick spray.

2In a large bowl, cream together canola oil, butter and sugar. Add eggs and vanilla and beat well. Add the flours and baking soda and stir just until the batter comes together.

3Spread 2/3 of the batter in the bottom of the pan. Sprinkle with berries or sliced fruit, then drop the remaining dough in spoonfuls over the fruit - it will spread as it bakes, and you don't need to cover it all.

4Bake for 30-40 minutes, until golden and springy to the touch.


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