Blackberry Bars Recipes

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
• Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
• In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
• Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Steps:

• For filling, in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat.
• In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon, and baking soda. Stir in melted margarine till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9x9x2" pan. Bake in a 350 oven for 20-25 minutes.
• Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling.
• Bake in the 350 oven for 20-25 minutes more or till topping browns.
• Cool in pan on a wire rack. Cut into bars.

Steps:

• Preheat oven to 375°. Let cookie dough stand at room temperature 5 minutes to soften. Press onto bottom and 1 in. up sides of a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a large bowl, beat ricotta cheese, mascarpone cheese and sugar until blended. Add eggs; beat on low speed just until combined. Stir in vanilla, lemon zest, citrus juices and, if desired, amaretto. Pour into crust., Bake 20-25 minutes or until center is almost set. Cool 1 hour on a wire rack., Place spreadable fruit in a small microwave-safe bowl; microwave on high for 30-45 seconds or until melted. Spread over cheesecake layer; top with blackberries. Refrigerate until serving.

Steps:

• Heat oven to 350 degrees. Butter an 8- or 9-inch square pan and line with parchment paper, leaving a 2-inch overhang on two of the sides.
• In a large bowl, stir together butter, peanut butter, brown sugar and 1/2 cup granulated sugar until smooth and creamy. Add egg and vanilla and beat to combine. Add flour, salt and baking powder and stir to combine.
• Press about two-thirds of the dough into the prepared pan. In a separate bowl, toss berries with remaining 1/4 cup granulated sugar. Scatter berry and sugar mixture over dough, then crumble remaining dough over top, pulling it apart into big crumbs.
• Bake on the middle rack until golden brown, 45 to 50 minutes. Sprinkle with flaky salt, if using. Let cool completely before slicing into squares. Store, covered in the refrigerator, for up to 3 days.

Steps:

• Preheat oven to 350°; grease a 13 x 9 inch baking dish with butter or cooking spray.
• Make the crust/topping: in the bowl of a food processor fitted with metal blade, combine the flour, sugar, and salt; process until combined, about 45 seconds.
• Cut the butter into ½ inch cubes; process the butter with the flour mixture for 30-60 seconds, until the butter is evenly distributed but the mixture is still crumbly.
• Reserve 1 ½ cups of the crust mixture to use as the topping.
• Press the remaining mixture into the bottom of the pan; bake for 12-15 minutes until it is golden brown; cool for at least 10 minutes.
• Make the filling: in a large bowl, whisk the eggs; then add in the sugar, sour cream, flour, and salt.
• Gently fold in the black berries; spoon mixture evenly over the crust.
• Sprinkle the reserved crust mixture evenly over the filling.
• Bake for 45-55 minutes, until the top is lightly browned.
• Cool at least 1 hour before cutting into bars.

Steps:

• For the crust:.
• Preheat oven to 350. Lightly grease a 9x13 glass baking dish.
• Place the butter, sugar, flour, and salt in the bowl of an electric mixer. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks. (This could also be done by hand with a pastry blender).
• Press the mixture evenly into the bottom of the prepared baking dish. You can set aside the bowl to use for the topping.
• Bake until the surface is dry and the edges are very lightly browned, about 20-22 minutes. Let cool at least 20 minutes before adding filling.
• For the filling:.
• Pop a berry into your mouth. If it's an early-season berry from the store, it might be a little tart. If so, and you want make the filling a bit sweeter, add the extra 2 Tablespoons of sugar to the bowl in the next step.
• In a mixing bowl, combine the 1/2 cup sugar (+ 2 T extra if needed), cornstarch, and salt. Stir in the berries and zest until combined. Set aside.
• For the topping:.
• In the bowl of the electric mixer, place the butter, sugar, cinnamon, salt, flour and vanilla. On low speed with the paddle attachment, mix until the butter is in small pea-sized chunks and the mixture begins to clump together. (This could also be done by hand with a pastry blender).
• To assemble:.
• Spread the filling on the cooled crust. Especially if the berries are large, the filling might not evenly cover the crust. That's OK.
• Spread the topping over the filling. The whole thing will look pretty lumpy. That's OK.
• Bake until the topping has browned lightly and the berry filling is bubbling, about 40 minutes.
• Cool completely on a wire rack before cutting into bars. They are best eaten with a fork because they're a little crumbly.

Steps:

• Beat butter in a bowl with an electric mixer until light and fluffy. Add egg yolks to butter one at a time, blending well after each addition.
• Mix flour, white sugar, baking powder, cardamom, and salt together in a bowl. Stir flour mixture into butter mixture until just combined. Divide dough in half and wrap each tightly in plastic wrap. Freeze for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Grate 1 ball of frozen dough evenly into the bottom of a 9x13-inch baking pan. Spread blackberry jam over grated dough, leaving 1/2-inch space around the edges. Grate the second ball of frozen dough over the jam.
• Bake in the preheated oven until golden brown, 30 to 40 minutes. After shortbread cools, sprinkle with confectioners' sugar and cut into bars.

Steps:

• Preheat oven to 350 degrees.
• Combine flour and brown sugar, cut in butter with a pastry blender until mixture resembles coarse meal.
• Press 1 1/3 cups of mixture in bottom of an ungreased 8x8 inch square pan.
• Combine remaining crumb mixture, sour cream, and next five ingredients.
• Blend well.
• Stir in blackberries.
• Spoon over crust, spreading evenly.
• Bake at 350 degrees for 35 minutes.
• Let cool; cut into bars.
• Sprinkle with powdered sugar.