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
LEMON-BLUEBERRY BARS
Provided by Hedy Goldsmith
Categories dessert
Time 1h40m
Yield 12 to 14 squares
Number Of Ingredients 14
Steps:
- For the blueberry crust: Heat the oven to 350 degrees F. Butter a 9x12-inch baking dish.
- In the bowl of a food processor, combine the flour, confectioners' sugar, blueberry powder, lemon zest, salt and cold butter cubes. Pulse several times until a ball starts to form. Place the dough in the buttered dish and press down firmly to form and even bottom crust. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly. Set aside.
- For the lemon filling: In a mixing bowl, whisk together the eggs, sugar, lemon juice and lemon zest. Sift the flour and baking powder together and add to the eggs. Mix well. Pour the lemon filling over the crust. Scatter the fresh blueberries over the filling. Return to the oven and bake until the filling is set when the pan is jiggled, 20 to 25 minutes. Remove from the oven and let cool completely before cutting into squares.
- Dust with confectioners' sugar. The bars will keep for 4 to 5 days in the refrigerator. Try freezing the bars with wooden popsicle sticks inserted in them for a cooling summertime treat!
LEMON BLUEBERRY BARS
My "go to" summer recipe. Found this on https://www.twopeasandtheirpod.com/lemon-blueberry-bars.
Provided by Splash035
Categories Dessert
Time 35m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray. Set aside.
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
- To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.
- Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
- Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.
Nutrition Facts : Calories 177.1, Fat 7.9, SaturatedFat 4.4, Cholesterol 42.9, Sodium 108.3, Carbohydrate 24.6, Fiber 0.5, Sugar 20.2, Protein 3
LEMON-BLUEBERRY BLONDIE BARS
Summer is a time to simply take it easy, and that's so much of what I love about this buttery blondie recipe. Not only does it capitalize on one of the most iconically refreshing summer flavor romances of all (lemon + blueberry forever), but it couldn't be simpler to whip up at a moment's notice. You may very well have every ingredient called for in your kitchen right now, and all you need is 25 hands-on minutes to pull these scrumptious lemon-blueberry bars together. P.S. If you happen to be a real citrus fanatic, consider doubling the glaze recipe for a more generous drizzle.
Provided by Darcy Lenz
Time 1h20m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 9-inch square baking pan with parchment paper, allowing a 1-inch overhang.
- Melt butter in a small saucepan over medium heat. Add white chocolate and stir until chocolate is melted and incorporated with the butter. Scrape mixture into a large mixing bowl and whisk in the brown sugar until smooth. Whisk in the lemon juice, zest, and salt until all is combined. Whisk in egg, egg yolk, and vanilla extract.
- Stir in flour. Using a rubber spatula, fold in blueberries. Scrape batter into the prepared pan and smooth into an even layer; it will be a bit thick.
- Bake in the preheated oven until golden brown, 35 to 40 minutes. Transfer to a wire rack and allow blondies to cool for at least 15 minutes in the pan. When ready to serve, lift the blondies out of the pan using the parchment paper overhang and place on a cutting board.
- To make the glaze: Whisk powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the blondies. Slice and serve.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 61.2 g, Cholesterol 85.4 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 11.3 g, Sodium 130.8 mg, Sugar 38.4 g
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