Bluey Berry Pie Squares

BlueberryPieBars4Okay, let me admit it right from the start.

I eat these for breakfast.

I mean, blueberries are a proper breakfast fruit right?

So, just because they are surrounded by some sugar and flour, should that make them a dessert? I mean they have YOGURT in them, and EVERYONE knows that’s a breakfast food.

I mean really.

But you COULD eat them as a dessert.

If you were, you know, uptight or something.

Anyway, I got this recipe from My Baking Heart, and didn’t change much, except to use real sugar and not Splenda , which I don’t use.


For the Crust:

  • 1  1/2 c flour
  • a generous 1/4 c sugar (mounded)
  • pinch of salt
  • 12 tbsp of cold butter, cubed

For the Filling:

  • 2 lg eggs
  • 1/2 c sugar
  • 1/2 c plain Greek yogurt
  • 1/2 tsp almond extract
  • 1/2 c + 2 tbsp flour
  • 2 c blueberries


  1. Preheat oven to 350° and grease a 8 x 8 baking dish.
  2. Whisk together the dry ingredients for the crust, then cut in the butter until a crumbly consistency.
  3. Reserve 1  1/2 c of the resultant mixture for the topping.
  4. Press the remaining into the bottom of your baking dish evenly.
  5. Whisk the eggs until mixed, then add the sugar and yogurt and extract. Mix well.
  6. Add the flour and stir until incorporated.
  7. Fold in the blueberries carefully.
  8. Pour into the crust, smoothing it evenly.
  9. Sprinkle the topping over that.
  10. Bake for 45-50 minutes. Top should be a golden brown.
  11. Cool, and cut out in squares.

SERVES: 9-12 depending on how much of a glutton you are.

NOTES: I think this recipe would work well with other fruit. I’m thinking bananas, peaches for sure. Strawberries and other berries in general should be fine as well. Let me know if you try something else and how it turned out.


Caramel Apple Cheesecake Bars

This is a truly wonderful fall-type dessert. Have this with coffee or better yet, some hard cider. While we don’t have anything you could really call fall here in Las Cruces, I can almost hear the crunch of the leaves underfoot and the smell of the wood smoke as the stove is cranked up for the first time when I take a bite.

Simple to make, they are easy to transport too, so they make a nice treat to take when visiting.

There are several recipes for this and they are all pretty much the same. I got this one from  Cookies and Cups.



The Crust

  • 1 c flour
  • 1/4 c brown sugar
  • 1/2 c butter, softened

The Cream Cheese Filling

  • 1 8oz pkg. cream cheese
  • 1 tsp vanilla
  • 1/4 c granulated sugar
  • 1 egg
  • 3 Granny Smith apples, peeled, cored and diced or sliced
  • 1/4 tsp pumpkin spice

The Streusel Topping

  • 1/2 c packed brown sugar
  • 1/2 c flour
  • 1/4 c old-fashioned oats
  • 1/4 c butter
  • 1/2 c or more, caramel sauce (bottled Smuckers)


  1. Preheat the oven to 350°
  2. Line a 9 x 9 inch pan with foil.
  3. Mix the crust ingredients with a fork or cutter until blended and then press into the baking pan.
  4. Bake for 12-14 minutes or until lightly browned.
  5. In a mixing bowl, combine the cream cheese, vanilla, egg, and the sugar. Beat until smooth.
  6. Prepare the apples, and sprinkle with a tbsp of sugar and the pumpkin spice.
  7. Make the streusel topping by combining all the ingredients and cutting with fork or cutter until crumbly.
  8. When crust is done, cool it, placing in fridge for a few minutes.
  9. Then spread the cream cheese mixture on top followed by the apples.
  10. Then spread the streusel topping.
  11. Bake in the oven for 25-30 minutes or until the topping is just lightly browned.
  12. Remove and cool. Drizzle with as much or little caramel sauce as you desire. Place in fridge to chill for 2 hours.

Serves: 12

I see no reason why you couldn’t substitute other fruit. Especially pears. But I can see blueberries or raspberries as well. Perhaps you might want to alter the sauce to butterscotch or chocolate for some fruits. It’s versatile!