I’m going slightly rogue this week for Baked Sunday Mornings. Our recipe is for Raspberry Crumb Breakfast Bars, but I swapped in blueberries because I had so many leftover from this Black & Blue Pie. It was an outstanding choice.

I have actually made these in the past (with raspberries) way back before I even had the first Baked book. Smitten Kitchen posted these in 2008 and I was really busy back then making everything she made.

These are a quick and easy bar to whip up. The crust and crumble is made in the food processor in about two minutes, plus the best thing about blueberries (or raspberries) is that they only need a quick rinse to prepare them for baking. No hulling, pitting, peeling or chopping required!

I dropped half of these off to my family, and took the other half to my pregnant (with twins!) friend Lusina, but not before I ate a few myself.

You can find the recipe here!

More Baked Sunday Mornings here!