Blueberry Picnic Bars Recipes

BLUEBERRY PIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
• For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
• For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
• Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
• Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.

PICNIC BARS

Steps:

• In a large bowl, combine flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Set aside 1-1/2 cups for topping. , Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6-8 minutes or until set. , Meanwhile, in a saucepan, combine milk and 1 cup of chocolate chips; cook and stir over low heat until melted. Carefully spread over crust. Combine reserved crumb mixture with nuts and remaining chips. Sprinkle over chocolate layer. , Bake for 15-20 minutes or until top is set (chips will not look melted). Cool before cutting.

BLUEBERRY CRUMB BARS

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.

BLUEBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries.
• To make the topping: In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered sugar and almond extract. Spread over blueberries.
• Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting.

BLUEBERRY PICNIC BARS

Steps:

• Oven to 350°.
• Line an 8" square baking pan with foil, letting ends extend above pan on 2 sides.
• In a large bowl, mix oats, flour, brown sugar, baking soda and salt.
• Add melted butter and stir with a fork until evenly moistened (mixture will be crumbly). Reserve 1/2 cup crumb mixture for topping.
• Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan. Bake 12 minute to set crust.
• Filling: In a small saucepan stir berries, sugar, cornstarch and lemon juice over med. heat until simmering.
• Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minute.
• Spoon over crust. Crumble reserved crumb mixture over top.
• Bake for 30 minute.
• Let cool completely in pan.
• Lift foil by ends onto a cutting board.
• Peel off foil; cut into 2" squares.