Blueberry Cobbler Bars

Blueberry Cobbler Bars

AuthorJulie

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)

1

Preheat 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.

2

In 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.

3

Spread 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.

4

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

Ingredients

 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)

Directions

1

Preheat 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.

2

In 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.

3

Spread 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.

4

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

Blueberry Cobbler Bars
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