Blueberry Lemon Crunch Recipes

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

Blueberry-Lemon Crumb Bars image

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

Ingredients

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons lemon zest
1 pinch salt
½ cup butter, chilled and diced
1 egg
1 teaspoon vanilla extract
2 cups fresh blueberries
¼ cup white sugar
⅛ teaspoon ground nutmeg
5 tablespoons butter, softened
½ cup packed brown sugar
¾ cup all-purpose flour
¼ cup confectioners' sugar for dusting

BLUEBERRY CRUNCH

A family favorite that has my hubby coming back for seconds. Serve warm with ice cream or whipped cream.

Provided by CoOkInGnUt

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 50m

Yield 6

Number Of Ingredients 9

Blueberry Crunch image

Steps:

Combine blueberries, pineapple chunks with juice, and 1 1/2 teaspoons flour in a saucepan over medium heat; cook, stirring frequently, until mixture thickens, about 5 minutes. Spread mixture into an 8-inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
Combine 1 cup flour, oats, brown sugar, cinnamon, and sea salt together in a bowl; mix in butter until topping is crumbly. Sprinkle topping over blueberry mixture.
Bake in the preheated oven until topping is lightly browned, 30 to 35 minutes.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 64.7 g, Cholesterol 20.3 mg, Fat 8.8 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 5 g, Sodium 283.5 mg, Sugar 38.1 g

Ingredients

2 cups fresh blueberries
1 ½ cups pineapple chunks with juice
1 ½ teaspoons all-purpose flour
1 cup all-purpose flour
¾ cup quick-cooking oats
⅔ cup dark brown sugar
¾ teaspoon ground cinnamon
¾ teaspoon sea salt
¼ cup melted butter

LEMON CRUNCH BLUEBERRY MUFFINS

These muffins are different because the lemon flavor is a nice addition with the blueberry even though the lemon is just on the top of the muffin. These muffins are a great way to start of the day and are low in fat. If you are using frozen blueberries, DO NOT defrost them, just throw them in frozen!

Provided by BestTeenChef

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Lemon Crunch Blueberry Muffins image

Steps:

In bowl combine flour, wheat germ, sugar, baking powder and salt. Stir well.
Combine milk, oil and egg in a small bowl. Beat well.
Add liquid ingredients to dry ingredients. Stir just to moisten. Fold in blueberries.
Fill greased or paper lined muffin tins 2/3 full. Combine sugar and lemon zest. Sprinkle on muffins before baking. Bake at 425 F for 20-25 minutes.

Ingredients

1 3/4 cups flour
1/3 cup wheat germ
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup canola oil
1 egg
1 cup blueberries (fresh or frozen)
2 tablespoons sugar
2 tablespoons fresh lemon zest