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
BLUEBERRY AND LEMON SHORTBREAD CRUMBLE BARS
Crisp lemon shortbread, topped with tart blueberry jam and an oaty crumble, then baked up to perfection! So many textures and flavours in one bite, these are bound to become an instant favourite!
Provided by anniesnomsblog
Categories Bar Cookie
Time 50m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan.
- Place the butter, flours, icing sugar, lemon zest and salt into a large bowl or the bowl of your stand mixer.
- Mix on med-high for 2-3 minutes until you have a crumbly mix, with no large lumps of butter. This dough will not come together like a normal dough, that's fine!
- Tip the shortbread into your greased pan. Spread and level with a spatula/the back of a wooden spoon.
- In a separate, medium sized bowl, place the 1/2 stick of butter, flour, sugar and oats.
- Mix together with your fingers, until the mix resemble bread crumbs. Some larger lumps are fine. Leave to one side.
- Place the blueberry jam into a small heatproof bowl and heat for 10-15 seconds. This just makes it easier to spread.
- Pour over the shortbread and spread until level. Leave a small 1/2 inch gap around the edges.
- Sprinkle the jam layer with the crumble mix, it's fine if there are a few gaps.
- Place in the oven for 35-40 mins until the top is lightly browned, the jam is bubbling and an inserted skewer into the middle comes out piping hot.
- Leave to cool completely in the pan.
- Once cooled, slice into 9-12 bars. Bars will keep in an airtight container, at room temperature for 3 days.
Nutrition Facts : Calories 394.6, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.7, Sodium 29.7, Carbohydrate 58.3, Fiber 1.9, Sugar 23.8, Protein 4.6
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
More about "blueberry lemon crumb bars recipes"
BLUEBERRY LEMON CRUMB BARS - RECIPE GIRL
From recipegirl.com
4/5 (3)Category DessertCuisine AmericanCalories 153 per serving
- In a medium bowl, stir together the flour, sugar, zest and salt. Cut in the butter until the mixture resembles coarse crumbs. In a separate bowl, beat the egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Bake 12 to 15 minutes until golden. Remove from the oven and set aside to cool slightly. (Keep the oven on)
- Sprinkle the blueberries over the crust. In a small bowl, combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries.
- In a medium bowl, use a rubber spatula to 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.
BLUEBERRY LEMON CRUMB BARS - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
4.8/5 (41)Total Time 1 hr 5 mins
- Preheat oven to 375° and right before adding crumb mixture, spray a 9 x 13 baking dish with a non stick spray.
- In a large mixing bowl, whisk flour, sugar, brown sugar, baking powder, salt and cinnamon together until combined.
LEMON BLUEBERRY CRUMBLE BARS - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
4.8/5 (5)Total Time 40 minsServings 15Calories 292 per serving
- 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.
- Bake for 30 to 35 minutes or until the top and sides are golden. Allow cooling at room temperature before cutting them into bars. Serve at room temperature, or chilled if you like.
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