Fresh Blueberry Bars Food

BLUEBERRY CRUMB BARS

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.

BLUEBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries.
• To make the topping: In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered sugar and almond extract. Spread over blueberries.
• Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting.

BLUEBERRY BARS

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.

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.

FRESH BLUEBERRY BARS

Steps:

• In a mixing bowl, add the flour and brown sugar; stir to mix.
• With a pastry blender, cut in the butter until mixture resembles coarse meal.
• Press 1 1/3 cup of mixture onto the bottom of an ungreased 8-inch square baking pan.
• In another bowl, mix together the cinnamon, baking soda, and salt.
• Add the remaining crumb mixture, sour cream, egg, and vanilla; stir to blend.
• Add blueberries; stir to combine.
• Spoon filling mixture evenly over the crust.
• Bake at 350 degrees for 35 minutes.
• Cool in the pan.
• Sprinkle with powdered sugar.
• Cut into bars and serve.

BLUEBERRY PICNIC BARS

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.

BLUEBERRY GRANOLA BARS

Steps:

• Preheat oven to 350 degrees.
• lightly grease a 9x9 inch square baking pan.
• In a medium sized saucepan combine honey, brown sugar, oil, and cinnamon and bring to a boil. Continue boiling for 2 minutes with out stirring.
• In a large mixing bowl, combine oats and blueberries. Stir in honey mixture until thoroughly blended.
• Spread into the prepared baking pan, gently pressing mixture flat. Bake until lightly browned, about 40 minutes.
• Cool completely in a pan on a wire rack. Cut into 1 1/2 by 3 inch bars.