Well, y’all, we’re over the weekend slump. It’s Thursday, which means it’s basically Friyay.
I’ve been baking up a storm since getting back from traveling and it feels so good. I just love being in the kitchen and creating.
One of the things I whipped up this week are these Whole Wheat Ginger Blueberry Crumble Bars. They’re perfect as an after dinner treat with a glass of milk. And the whole wheat brings in a nice subtle nuttiness.
Plus it’s whole wheat so I feel a teensy healthier baking with it.
In other news, I wanted to share a few things I’ve been loving lately! Here goes:
Farmer’s market season means
Farmer’s Market Goat Cheese Primavera.
I can’t stop laughing at this
compilation of Sean Spicer’s Greatist Hits as White House Press Secretary. “It’s still upside-down.”
The Handmaid’s Tale on Hulu. It’s riveting. I just love dystopian stories.
dog wedding photos. What a pair.
Pimm’s Punch would be perfect at a BBQ.
I just ordered
this book from Amazon. Hello, summer beach read.
On the hunt for a great midi dress?
Sesame garlic sweet potato fries. Y’OK.
I just bought two bras from True and Co and they feel like wearing a cloud. Seriously, ladies, no bra comes close to
this bra. And as a BONUS, use this link to get $15 off your first purchase.
Levi’s 501 shorts are hands down my favorite for summertime.
shaved asparagus salad is stunning.
Oh! Final words on today: I’m doing an Insta story q&a today where I’m answering common questions I get from readers. Do you have a question you’d like to ask me? Let me know in the comments below!
for the dough
1/2 cup salted butter, room temperature
1/2 cup white sugar
1/3 cup dark brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons powdered ginger
1 cup old-fashioned oats for the blueberry layer
3 cups blueberries (fresh or frozen)
1/4 cup granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
Preheat oven to 350°F and line an 8″x8″ glass pan with parchment paper. Set aside.
In a standing mixer fitted with paddle attachment, beat the butter and sugars for 1-2 minutes, until light and fluffy. Beat in the egg and vanilla extract for another minute.
In a separate bowl, combine flour, baking soda, salt, and ginger. Stir flour mixture, along with oats, into the wet ingredients.
In a third bowl, mix together blueberries, granulated sugar, lemon juice, and cornstarch.
Place half of the dough into prepared pan, spreading to the edges. Pour in blueberry mixture. Break remaining oatmeal batter into pieces and place over blueberries.
Bake for 30 mins, or until a knife inserted in the center of the bars comes out clean. Allow to cool slightly before serving!
Leave a comment and rate this recipe!
Look so good, warm and with milk sounds delicious!
Ohhh, these look so good! I’ve got some rhubarb in the freezer that is begging to be used for something like this. YUM! ALso, after hearing all about that bra I’m convinced I need one now.
I’ve had it now for about 2 weeks and still loving it!
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Hi Sarah! I don’t have access to whole wheat pastry flour; What can I use instead of it?
You can use all-purpose white!
Yum! made this today and had some as a snack while still warm…..sooooooo good! took 37 minutes, my 8 inch square must be a tad smaller that normal;) pretty sure this will be breakfast tomorrow with some heavy cream!
thanks for the recipe!