This info is definitely helpful but I haven't had any luck in finding info on a similar problem. I have what appears to be a delightful recipe for blueberry bars; they have a base batter, then layer of jam, then a crumb topping, then a layer of fresh blueberries. The "fresh" blueberries in Florida in January are both very expensive and not very impressive, so I was thinking of using frozen blueberries instead. I'm wondering how to adapt the recipe for blueberries that are simply baked on top of the dish and not incorporated into the main batter. Any advice would be greatly appreciated!

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