Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Blueberry Pie Bars

Whether or not you want that extra touch of cinnamon sweetness from the glaze, these bars truly are reminiscent of a slab of blueberry pie, but adapted as a finger food, Great crunch and creamy, homemade blueberry filling make this easy dessert perfect for all family gatherings. 


For 9 Serving(s)


  • 1 (10-ounce)bag frozen blueberries
  • 1/4 cup corn syrup
  • 1/2 teaspoon cinnamon
  • Pinch dried ginger or allspice
  • 2 1/2 tablespoons cornstarch
  • 2 tablespoons water
  • Nonstick cooking spray
  • 1/2 cup(1 stick)butter or margarine, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • Glaze:(optional)
  • 1/2 cup powdered sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon milk

Blueberry Pie Bars Directions

    Make blueberry filling by combining frozen blueberries, corn syrup and spices in a medium saucepan over medium heat. Bring to boil until blueberries are thawed. In the meantime, whisk together cornstarch and water until smooth; set aside. 
    Once boiling, and with a potato masher or sturdy fork, mash the blueberries just a couple times, leaving them very chunky. Continue cooking, and stirring frequently, for 1 minute. Add cornstarch slurry, stirring and continuing to cook 1 additional minute. Remove from heat and transfer to bowl to chill, uncovered, for 30 minutes.
    When ready, grease an 8-inch square pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F. 
    Cream together butter and sugar until very smooth. Add eggs and vanilla, continuing to beat until everything is well incorporated. It will be thick.
    Place half the dough into prepared pan, spreading out and lightly pressing until the bottom of pan is covered completely. Add half the cooled(doesn't have to be completely chilled)blueberry mixture over the top, evenly spreading out. Dollop, by the teaspoonful, remaining dough to cover the top as much as possible. There will be open spaces.
    Bake 34-36 minutes, or until the dough is firm to the touch.
    Remove from oven to cool completely before making glaze and drizzling over the top. Cut to serve. 
    Make glaze simply by whisking  powdered sugar, cinnamon and milk together until smooth.