Blueberry Zucchini Cobbler Bars

This Blueberry Zucchini Cobbler Bars is a sweet, warm spice and perfect combinations of crunch and moist delight. This delicious blueberry dessert makes this a easy recipe and is a great addition to any pot luck or family gathering. Top this tasteful cobbler bars with a warm spices to your blueberry and zucchini and you have heaven on a plate.

I have been baking in the kitchen my whole life and these might be the best cobbler bars that is quick and easy dessert to make that will leave you wishing you made more.

Every time I make these I can not stop wishing I baked more. This cake can easily be made with only a few pantry staples that you may already have or can easily be found at your local market.

Blueberry Zucchini Filling

• zucchini shredded
• fresh blueberries
• lemon juice
• granulated sugar
• cornstarch
• cinnamon
• nutmeg

Cornstarch: We’re essentially making a jam as the filling, so cornstarch is necessary to keep the fruit combined.

Cobbler Mixture

• all-purpose flour
• granulated sugar
• baking powder
• salt
• unsalted butter 2 sticks, cold and cubed
• large egg
• vanilla extract
• buttermilk
• old-fashioned rolled oats

Baking Powder: Baking powder keeps the crust/crumble on the lighter side. Without it, the texture would be a little too hard and dense.

Cold Butter: Just like pie crust, biscuits, and scones, cold butter is necessary. We’re cutting the butter into the dry ingredients to create a deliciously flaky and crumbly texture. The texture would completely change if we used softened butter.

step by step instructions

Blueberry Filling

STEP ONE: Add the 2 cups blueberries, 2 cups zucchini, ½ cup sugar, ⅓ cup lemon juice, to a small sauce pan over medium heat, keep stirring. Blueberries will start to burst open and create a little sauce. Use your spoon to help squish them a bit. Bring to a slow boil.

STEP TWO: Stir the 1 tbsp. cornstarch until smooth. Let continue to cook until the jam has thickened enough to coat the back of a wooden spoon. Add ½ tsp cinnamon and ¼ tsp nutmeg. Transfer to small bowl to cool.

Cobbler Mixture

STEP ONE: Whisk flour, sugar, baking powder, and salt together in a medium bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. This takes at least 5 minutes of cutting in with a pastry cutter, 5 seconds with food processor.

STEP TWO: Whisk the egg, buttermilk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. The mixture comes together easier with your hands than with a spoon.

STEP THREE: You will have about 6 cups of the crumble mixture. Set 2 cups aside. Pour the remaining crust mixture into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Oats will be used in the topping in the next step.)

STEP FOUR: Preheat oven to 350°F. Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Spread the cooled blueberry zucchini filling over crust in prepared baking pan.

STEP FIVE: Time to use the oats sprinkle the ⅓ cup of oats on over top for crumble topping. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the blueberry mixture.

STEP SIX: Bake for about 45 minutes or until the top is golden brown and a toothpick comes out *mostly* clean.

how to store

Store leftover blueberry zucchini cobbler bars in an airtight container for up to 1 week at room temperature. If you store these in the fridge, the crumb topping will get mushy.

can i freeze these blueberry zucchini cobbler bars?

Baked or unbaked cookies freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Cookies won’t spread as much if dough balls were frozen, so about halfway through bake-time, gently press down on the baking cookies with a spoon to help get them to spread.

how do you get the water out of zucchini?

Zucchini needs to be drained after shredding it to use in baking. It has a lot of water in it, so if you don’t drain it a bit, you can end up with too much liquid in your baked goods. 

After grating the zucchini, put it in a bowl with paper towel or clean dish cloth and let the liquid drain while you’re prepping the rest of your recipe. Pressing on the shredded zucchini with a spoon will help to squeeze out some of the excess liquid.

faq

can you use frozen fruit: although fresh fruit is preferred. You can use frozen fruit should work in this recipe. I recommend thawing it first and draining off as much excess liquid as possible.

what makes cobbler soft and moist: Double Your Yolks: This recipe calls for 2 eggs but you can try leaving out the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. FYI egg yolks have more fat than egg whites, helping to keep your cookies moist and soft.

do you peel zucchini: Yes, it’s tempting to remove the zucchini’s skin, but DON’T. Zucchini melts into the cookies, so peeling is just won’t help. Do grate the zucchini – Zucchini in the cookies is great but I don’t want to see it.

bbq bakers tips and tricks

• Let these cool before cutting into them. The hot fruit filling will burn your mouth!
• These cobbler bars pair perfectly with a scoop of vanilla ice cream.
• You have to use old-fashioned oats in this recipe — quick or steel cut oats won’t work here.

First thing if you are looking for great recipes with fresh fruit and juicy blueberries, try this zucchini recipes. it’s a sweet way to beat that sweet tooth while eating a healthy vegetable and a terrific way to treat your family and friends to on Valentine’s Day, or Sunday afternoon snack!

more easy desserts to try

• Strawberry Donuts
• Apple Crisp Squares
• Strawberry Rhubarb Squares
• Blueberry Rhubarb Streusel Cookies
• Strawberry Rhubarb Coffee Cake
• Mint chocolate Cookies
• Cookies and Cream Bars