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
BLUEBERRY CRUMBLE BARS
Fresh blueberries on a buttery cookie base and topped with a sweet crumble will be your new go-to summer bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
- In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 15 minutes.
- In medium bowl, mix Filling ingredients. Spread mixture on partially baked crust. Sprinkle reserved cookie mixture over filling.
- Bake 32 to 36 minutes or until light golden brown and bubbling along edges. Cool 4 hours. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.
Nutrition Facts : Calories 230, Carbohydrate 38 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 24 g, TransFat 0 g
BERRY-BERRY STREUSEL BARS
Provided by Devora Disner
Categories Dessert Bake Kid-Friendly Blueberry Raspberry Oat Bon Appétit Michigan Small Plates
Yield Makes about 24
Number Of Ingredients 11
Steps:
- For crust:
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine first 4 ingredients in medium bowl. Add butter; rub with fingertips until mixture resembles coarse meal. Press half of crumb mixture onto bottom of prepared pan. Bake crust until light brown, about 15 minutes. Cool slightly.
- For filling:
- Mix blueberries, jam, flour and lemon peel in bowl.
- Spread filling over crust. Sprinkle remaining crumb mixture over. Bake until topping is golden, about 35 minutes. Cool in pan. Cut into squares and serve.
BLUEBERRY STREUSEL BARS WITH LEMON-CREAM FILLING
These will disappear! With blueberries so good for everyone, you could almost consider this health food!
Provided by KathyP53
Categories < 4 Hours
Time 1h20m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat oven to 350 degrees.
- Line a 9x13" metal baking pan with foil, leaving a 1" overhang on the ends. LIghtly butter the botton and sides of the foil.
- In a large bowl, combine flour, oats, sugar, salt and baking powder. Using your fingers, blend butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for topping. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. Tamp it down with the bottom of a measuring cup to even it out. Bake crust until starts to form a dry top, 10-12 minutes.
- Meanwhile, in a medium bowl, whisk the condensed milk, lemon juic, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will beginto thicken.
- Sprinkle the blueberries evenly over th hot crust and drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the blueberries. It's fine if lemon mixture isn't perfectly even. Bake until the lemon mixture just begins to form a shiny skin, 7-8 minutes.
- Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until filling is bubbling at the edges and top is brown, 25-30 minutes.
- Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.
Nutrition Facts : Calories 256.4, Fat 9.8, SaturatedFat 5.9, Cholesterol 34.8, Sodium 142.5, Carbohydrate 38.9, Fiber 1.3, Sugar 22.5, Protein 4.2
BLUEBERRY STREUSEL BARS
My 1 year old grand daughter is allergic to eggs so I wanted to make something that she could enjoy that wasn't just fruit. This works perfectly as it combines the sweetness I wanted and the fruit. As a grandma spoiling the kids is my inclination and any berry can be used and most fruits. The sugar can be reduced too if the...
Provided by Jennifer S
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Place rack in middle of oven and preheat to 375. Make a aluminum foil sling in a 13 x 9 inch pan so removing the bars is easy. Cut enough foil to hang over the sides of the pan in both directions, horizonal and vertical. Tuck the excess foil under the pan, make sure to push the foil up the side and into the corners. Grease the foil and set aside.
- 2. Using a mixer or a food processor mix the flour, granulated sugar and salt together. Add 16 tablespoons of soft butter one piece at a time. (Save the remaining 2 Tablespoons for the topping.) Will look like wet sand.
- 3. Take out 1 1/4 cups of this flour mixer and set aside. Place the rest into the 13x9 pan and press firmly to make it even. You can use the back of a measuring cup to make sure it is level. Bake 15 to 18 minutes until edges are browning.
- 4. While crust is baking add brown sugar oats and pecans to the saved flour mixture. Work in with your fingers the 2 tablespoons of soft butter. Should create some lumps, set aside
- 5. In another bowl combine the blueberries preserves and lemon juice. Mash the berries but leave some whole, if the berries are tart use less lemon juice.
- 6. Spread the filling on the hot crust and sprinkle the topping all over the filling. Return to oven and bake until the topping is a golden brown and filling bubbles. Cool at room temperature. Once cool loosen the foil and remove. Easy to cut on a board, store at room temperature.
BLUEBERRY OATMEAL STREUSEL BARS
Here is one of the easiest and most delicous recipes that you will ever find. Just fantastic to serve for any of your dinners, inside or out!!
Provided by Chef mariajane
Categories Pie
Time 45m
Yield 24 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- CRUST: Cream together the margarine and brown sugar, then slowly mix in the flour. Press the dough into a 13x9-inch greased baking pan, patting the dough evenly across the bottom and up the sides of the pan. Bake the crust for 15 minutes. Let cool.
- FILLING: Mix together the pie filling and lemon zest. Set aside.
- TOPPING: Cream together the margarine and the brown sugar. Slowly add in the flour, oats and cinnamon until the mixture is uniform with a crumbly consistency.
- Spread the blueberry mixture over the baked crust.
- Sprinkle the Streusel mixture over the blueberry mixture.
- Bake at 350F for 30 minutes or until topping is crunchy and golden brown. Cool for 15 minutes. Cut into 24 Bars.
BLUEBERRY STREUSEL COFFEE CAKE
This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 476 calories, Fat 26g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.
BLUEBERRY STREUSEL CAKE
We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.
Provided by Gina Marie Miraglia Eriquez
Categories Cake Mixer Brunch Dessert Bake Kid-Friendly Mother's Day Lunch Blueberry Summer Sour Cream Butter Gourmet Small Plates
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
- Make streusel topping:
- Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
- Make cake:
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Stir together sour cream and vanilla in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
- At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
- Gently fold in blueberries.
- Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
- Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.
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