BLUEBERRY BARS
Our three sons like these bars so much that after they were married, each of my daughters-in-law asked for the recipe.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until combined. , Spread half of the batter into a greased 15x10x1-in. baking pan. Spread with pie filling; sprinkle with nutmeg. Drop remaining batter by teaspoonfuls over the top. , Bake at 350° for 40-45 minutes or until golden brown. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm bars. Cool completely on a wire rack.
Nutrition Facts : Calories 124 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
BLUEBERRY CRUMB BARS
Think of this as a blueberry crisp turned into a hand-held treat. Oats and fresh blueberries combine for a sweet, uncomplicated dish. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, oats and butter until crumbly. Press 3 cups into a greased 9-in. square baking pan. Bake 15 minutes. Cool on a wire rack 5 minutes., Meanwhile, in a small bowl, combine preserves, blueberries and lemon juice. Spread over crust. Stir pecans and cinnamon into remaining crumb mixture. Sprinkle over top., Bake until lightly browned, 18-20 minutes. Cool on a wire rack before cutting into bars.
Nutrition Facts : Calories 429 calories, Fat 18g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 362mg sodium, Carbohydrate 66g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.
BLUEBERRY PIE BARS
At first glance, these bars may look like every other fruit crumble bar you've had, but they have a secret. Between the jammy fruit and buttery shortbread is a bonus layer of sweetened cream cheese you never knew you needed until now. Wild blueberries are less watery than conventional blueberries and have a more concentrated blueberry flavor that works beautifully in this recipe. They are available frozen and need not be thawed before using, but you can use whichever variety you find. These bars will be delicious no matter what.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 1h10m
Yield 16 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine shortbread cookies, sugar, flour and salt and pulse until you have fine crumbs. Add butter and pulse until crumbs are evenly moistened. Transfer mixture into the prepared pan and press down into an even layer. Bake until fragrant and a shade darker, 15 to 20 minutes.
- Meanwhile, prepare filling: In a medium bowl, add cream cheese, 1/4 cup of sugar and 1 egg and mix until smooth. In a separate medium bowl, add blueberries, remaining 1/3 cup sugar, cornstarch and salt, and toss to combine.
- Prepare topping: In a food processor, combine shortbread, flour, salt, baking powder and sugar and pulse to combine. Add butter and egg yolk, and pulse until the mixture is evenly moistened.
- Remove crust from oven and top it evenly with cream cheese mixture and then blueberry mixture. Sprinkle topping over blueberry layer, squeezing to make some larger clumps. Bake until filling is set and no longer jiggly, 35 to 40 minutes. Transfer to a rack to cool completely then chill in the refrigerator for at least 1 hour.
- To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 16 squares.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 198 milligrams, Sugar 17 grams, TransFat 0 grams
BLUEBERRY CRUMBLE BARS
These bars are always a big hit and are a great way to use those fresh summer berries--though frozen blueberries work just as well. They're especially great with a scoop of vanilla bean ice cream on top.
Provided by magicallydelicious
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.
- Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture.
- Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.
Nutrition Facts : Calories 156.7 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 67.7 mg, Sugar 13.8 g
LEMON-BLUEBERRY BARS
Fresh blueberries make these lemon bars a bit sweeter than usual, and very jammy, but without compromising their essential acidity. The grated lime zest gives the curd another note of citrus complexity. But if you'd rather leave out the lime, use more lemon zest. Or try playing with orange and grapefruit zests. The filling stays pretty soft in these tender bars, so it's best to keep them in the fridge until right before serving, then dust with powdered sugar at the last minute.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 16 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees and line a 9-inch square baking dish with parchment paper so it hangs over the edges on all sides by a few inches. (You may need to use two pieces of parchment.)
- Make the crust: In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, lemon zest and salt. Add butter and pulse until a crumbly dough forms, about 10 seconds. (Or mix dry ingredients in a bowl and use pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.) Press dough into prepared pan. Bake until light golden, 25 to 35 minutes.
- As crust bakes, make the curd: In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and fine sea salt until well combined. Place over medium heat and stir with a heatproof rubber spatula (or wooden spoon), making sure to scrape around the sides and edges of the pot, until mixture is simmering and thickened, 5 to 10 minutes.
- Bring mixture to a boil and let cook for about 30 seconds, but no longer than 1 minute. Immediately strain through a fine mesh sieve into a bowl. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries.
- Pour mixture over crust, then stir to evenly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 33 to 45 minutes. Transfer to a wire rack to cool to room temperature. Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with confectioners' sugar right before serving.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 67 milligrams, Sugar 22 grams, TransFat 1 gram
BLUEBERRY CRUMBLE BARS
Fresh blueberries on a buttery cookie base and topped with a sweet crumble will be your new go-to summer bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
- In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 15 minutes.
- In medium bowl, mix Filling ingredients. Spread mixture on partially baked crust. Sprinkle reserved cookie mixture over filling.
- Bake 32 to 36 minutes or until light golden brown and bubbling along edges. Cool 4 hours. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.
Nutrition Facts : Calories 230, Carbohydrate 38 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 24 g, TransFat 0 g
BLUEBERRY CRUMB BARS
Cheap and easy to make. Kids love them. Any berry can be used.
Provided by A. Beavers
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 45.3 g, Cholesterol 12.4 mg, Fat 14.4 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 76.9 mg, Sugar 23.9 g
BLUEBERRY PIE BARS
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
- For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
- For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
- Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
- Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.
BLUEBERRY BARS
These blueberry bars have delicate flaky layers of a shortbread-like dough that sandwich together a generous filling made from fresh blueberries. Fresh lemon juice and zest add brightness!
Provided by Jennifer Farley
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- Place an oven rack on the center shelf and preheat the oven to 375 degrees F. Grease a nonstick 8x8 inch pan with butter or baking spray.
- In a medium-sized bowl, whisk together the flour and lemon zest, breaking up any clumps. Whisk in the sugar, baking powder, and salt until evenly combined. Use a fork or pastry blender to cut in the butter and egg. The dough will be crumbly. Press half the dough into the prepared pan.
- In a separate medium-sized bowl, stir together the sugar, cornstarch, lemon juice and vanilla until smooth. Add the blueberries and gently toss with a spatula to combine. Pour the blueberry mixture evenly over the crust. Crumble the remaining dough over the blueberry layer.
- Bake for 38-42 minutes, until the top is golden brown and the sides are slightly bubbly. Cool to room temperature before cutting into squares. Depending on the desired portions, these can be cut to 9 larger squares, 16 smaller squares, or 12 medium rectangles.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts : Calories 197 kcal, Carbohydrate 29 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 35 mg, Sodium 51 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
BLUEBERRY COOKIE BARS
Make and share this Blueberry Cookie Bars recipe from Food.com.
Provided by CookingONTheSide
Categories Bar Cookie
Time 55m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees; line a 9-inch square baking pan with a 12-inch long sheet of foil.
- Using a food processor, mix the flour, almonds, sugar, baking soda and salt until the nuts are finely ground.
- Add the butter and pulse until coarse crumbs form.
- Beat together the egg and vanilla; drizzle over the dough mixture.
- Transfer the mixture to a large bowl and knead with your fingertips until clumpy.
- Transfer two-thirds of the dough to the pan and press into the bottom to form an even layer.
- Spread the preserves on top.
- Dot the top with the remaining dough in clumps.
- Bake until the edges are lightly golden, 35-40 minutes.
- Let cool completely.
- Turn out the pan, remove the foil and cut into squares.
Nutrition Facts : Calories 320.8, Fat 20.6, SaturatedFat 11.3, Cholesterol 57.4, Sodium 51.4, Carbohydrate 31.3, Fiber 1.3, Sugar 13.8, Protein 3.7
BLUEBERRY PICNIC BARS
Make and share this Blueberry Picnic Bars recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Bar Cookie
Time 55m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Oven to 350°.
- Line an 8" square baking pan with foil, letting ends extend above pan on 2 sides.
- In a large bowl, mix oats, flour, brown sugar, baking soda and salt.
- Add melted butter and stir with a fork until evenly moistened (mixture will be crumbly). Reserve 1/2 cup crumb mixture for topping.
- Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan. Bake 12 minute to set crust.
- Filling: In a small saucepan stir berries, sugar, cornstarch and lemon juice over med. heat until simmering.
- Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minute.
- Spoon over crust. Crumble reserved crumb mixture over top.
- Bake for 30 minute.
- Let cool completely in pan.
- Lift foil by ends onto a cutting board.
- Peel off foil; cut into 2" squares.
Nutrition Facts : Calories 153.8, Fat 5.4, SaturatedFat 2.9, Cholesterol 11.4, Sodium 40.9, Carbohydrate 24.1, Fiber 2, Sugar 10.4, Protein 3
BLUEBERRY PIE BARS
Made with a buttery shortbread cookie base, a creamy, sweet blueberry filling, and a delicious crumb topping, these Blueberry Bars are a perfect treat.
Provided by Kristen Chidsey
Categories Dessert
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 F. Grease an 8x8 baking dish or line with parchment paper and set aside.
- In a large mixing bowl or base of a food processor fitted with an s-blade, combine the flour, 1/4 cup sugar, and dash of salt. Using the food processor, pulse until the mixture is crumbly, and butter is distributed evenly. Alternatively use 2 forks or a pastry blender to mix the butter into the flour mixture. Reserve 1/2 cup of the mixture for later. With the remaining batter, press it evenly into the baking dish. Bake for 15 minutes.
- While crust is baking, mix together sour cream, remaining 1/4 cup sugar, vanilla and egg together in a large mixing bowl. Gently fold in the blueberries.
- When the crust comes out of the oven, pour the blueberry batter over the crust and sprinkle the reserved 1/2 cup crust batter over the berry mixture evenly. Return to the oven and bake for 45-50 minutes or until pie bars are set and crumble over top is slightly browned.
- Allow the bars to cool for at least an hour before slicing. The bars are BEST if enjoyed after refrigerating for 12 hours before slicing and enjoying.
Nutrition Facts : Calories 152 kcal, Carbohydrate 19 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 10 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
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