Collagen Blueberry Bars



Blueberry Filling

1 cup collagen hydrolysate

1/4 cup sugar

1/4 cup all purpose flour

2 1/2 Tbsp. cornstarch

1 lemon: squeezed lemon juice plus grated lemon rind

5 cups fresh blueberries


Crumble Mixture


1 cup rolled oats

1 cup all purpose flour

1/3 cup sugar

1/2 tsp. cinnamon

Pinch of salt

1/2 cup cold butter




Butter a 8 inch square Pyrex baking dish.

Preheat the oven to 350°.


Grate lemon rind; then juice the lemon.

Mix sugar, flour and cornstarch in a food processor;

Transfer mixture to a large bowl.


Add the blueberries, lemon juice and grated lemon rind and stir gently by hand until mixed.

Let stand for 15 minutes.


Mix the rolled oats, flour, sugar, cinnamon and pinch of salt in the food processor.

Add in the cold butter, 1-2 Tbsp. at a time, and mix until evenly crumbly.


Spread half the crumble mixture on the bottom of the greased baking dish.

Spread the entire blueberry mixture evenly on top of the crumble layer.

Then spread the other half of the crumble mixture over the blueberry filling.


Bake in 350° oven for 40 minutes until top is golden and crispy.


Remove and let cool before serving.

Makes about 20 Servings

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