BLUEBERRY-LEMON CRUMB BARS
Fresh berries snuggled under a crumb top.
Provided by KIRKFAMILY
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
- Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
- Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
- Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 21.6 g, Cholesterol 24.3 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 48.9 mg, Sugar 10.1 g
BLUEBERRY LEMON CRUMB BARS
Make and share this Blueberry Lemon Crumb Bars recipe from Food.com.
Provided by Mysterygirl
Categories Bar Cookie
Time 50m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400°.
- Grease 13 x 9-inch baking pan.
- Combine flour, granulated sugar, lemon peel and salt in food processor and pulse.
- With machine on, add butter through feed tube.
- Whisk egg with vanilla in bowl; with machine on, add through feed tube until combined.
- (Mixture will be crumbly) Press evenly into prepared pan.
- Bake 12 to 15 minutes until golden.
- (Crust will crack but that's okay) Cool.
- For the crumb topping: Stir butter and brown sugar in medium bowl until smooth.
- Stir in flour.
- Sprinkle blueberries over baked crust.
- Combine sugar and nutmeg in cup and sprinkle over berries.
- Crumble on topping.
- Bake 20 to 25 minutes, until browned.
- Cool.
- Sprinkle with powdered sugar.
- Cut into bars.
Nutrition Facts : Calories 147.3, Fat 6.6, SaturatedFat 4, Cholesterol 25.3, Sodium 55.9, Carbohydrate 20.4, Fiber 0.7, Sugar 8.8, Protein 1.9
LEMON-BLUEBERRY CRUMB BARS
From Food and Family magazine. These were an absolute hit with the family, they were so light and buttery. I substitued blackberries, but I think any fresh fruit would be great. NOTE: I add a little extra lemon zest and lemon juice to crust and cream cheese filling. Also added a little extra sugar to the cream cheese filling.
Provided by Chef clb83
Categories Dessert
Time 1h5m
Yield 1 bar, 24 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350/.
- Line 13 x 9 pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on High 1 to 1.5 minute or until melted. Add cake mix, 1 egg and 1 T lemon juice; beat with mixer until well blended. Press 2/3 mixture onto bottom of prepared pan.
- Beat cream cheese and sugar with mixer until well blended. Add remaining egg, lemon juice, and zest; mix well. Pour over crust, top with berries. Pinch small pieces of remaining cake mix between with your fingers; press lightly into cream cheese layer.
- Bake 45-50 minutes or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.
Nutrition Facts : Calories 222, Fat 13.2, SaturatedFat 6.6, Cholesterol 46.9, Sodium 240.6, Carbohydrate 24, Fiber 0.6, Sugar 15.6, Protein 2.8
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 CRUMB BARS
Provided by Lisa Zwirn
Categories Dessert Bake Fourth of July Picnic Backyard BBQ Blueberry Almond Oat Summer Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 13
Steps:
- For crust:
- Preheat oven to 375°F. Butter bottom of 13x9x2-inch metal baking pan. Whisk flour, oats, sugar, salt, and cinnamon in large bowl. Add 1 cup butter; rub in with fingertips until mixture sticks together in small clumps.
- Transfer 2 cups to medium bowl; mix in almonds and reserve for topping.
- Press remaining crumb mixture evenly onto bottom of prepared pan. Bake crust until golden and just firm to touch, about 22 minutes. Cool 10 minutes.
- For filling:
- Mix all ingredients in medium bowl. Spread evenly over crust in pan, then sprinkle reserved topping over.
- Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes; cool in pan on rack. Cut lengthwise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.
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
LEMON-BLUEBERRY BARS
Bake up Lemon-Blueberry Bars for a moist, fruity treat. Our Lemon-Blueberry Bars join yellow cake and cream cheese with lemon zest and fresh blueberries.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h20m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
- Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.
- Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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- In a large bowl, whisk together the sugar, baking powder, flour, salt and lemon zest. Cut the butter and egg into the flour mixture with a pastry cutter. Or you can use your hands to crumble the mixture. Dough will be very crumbly. Pat more than half of the crumble mixture into the prepared pan. Set aside about 1 cup or more for the crumble topping.
- Toss together the lemon juice, sugar, cornstarch and blueberries until well combined. Pour the blueberries mixture on top the crumbled crust in an even layer. And spoon any remaining lemon juice in the bowl on top as well. Then, sprinkle the remaining crumbs mixture over the blueberries.
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