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"Our local peat bogs are known around the world for their beautiful blueberries," reports Anne Krueger from Richmond, British Columbia. "I can prepare this dessert quick as a wink. It's always a crowd-pleaser at church suppers."
Nutritional Facts 1 serving (1 piece) equals 269 calories, 9 g fat (5 g saturated fat), 40 mg cholesterol, 206 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Blueberry Kuchen in Quick Cooking May/June 1998, p10
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Reviewed on Aug. 21, 2011 by 2carleen
Awesome recipe! Everyone loves it when I make it.
Reviewed on Aug. 14, 2011 by shopanana
Excellent! Guests loved it and requested recipe. Served it warm with vanilla ice cream and blueberry sauce.
Reviewed on Aug. 24, 2010 by vt_pure_angel
Love it! Perfect blend of taste in each bite! :) We substituted orange peel as we were all out of lemon peel, but will make this again using lemon! Thank you for sharing! This is going in the "Grand finale recipe box" :)
Reviewed on Mar. 22, 2010 by Katriana84
I don't know how my rating showed us as three stars, because I am positive that I clicked 5 stars. I just wanted to let you know that this is a 5 star recipe!
I have never particulary cared for blueberries, but my husband loves them so I decided to fix this recipe. I was surprised at how much I loved them! I was a little skeptical when I read nutmeg as an ingredient because it is often overpowering, but these bars had such an incredible flavor, I would not change the recipe one bit! I loved it and will definitely fix this recipe again, maybe next time for company.
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