Fresh Blueberry 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.

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 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:

• Place an oven rack on the center shelf and preheat the oven to 375 degrees F. Grease a nonstick 8x8 inch pan with butter or baking spray.
• In a medium-sized bowl, whisk together the flour and lemon zest, breaking up any clumps. Whisk in the sugar, baking powder, and salt until evenly combined. Use a fork or pastry blender to cut in the butter and egg. The dough will be crumbly. Press half the dough into the prepared pan.
• In a separate medium-sized bowl, stir together the sugar, cornstarch, lemon juice and vanilla until smooth. Add the blueberries and gently toss with a spatula to combine. Pour the blueberry mixture evenly over the crust. Crumble the remaining dough over the blueberry layer.
• Bake for 38-42 minutes, until the top is golden brown and the sides are slightly bubbly. Cool to room temperature before cutting into squares. Depending on the desired portions, these can be cut to 9 larger squares, 16 smaller squares, or 12 medium rectangles.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

FRESH BLUEBERRY BARS

Steps:

• In a mixing bowl, add the flour and brown sugar; stir to mix.
• With a pastry blender, cut in the butter until mixture resembles coarse meal.
• Press 1 1/3 cup of mixture onto the bottom of an ungreased 8-inch square baking pan.
• In another bowl, mix together the cinnamon, baking soda, and salt.
• Add the remaining crumb mixture, sour cream, egg, and vanilla; stir to blend.
• Add blueberries; stir to combine.
• Spoon filling mixture evenly over the crust.
• Bake at 350 degrees for 35 minutes.
• Cool in the pan.
• Sprinkle with powdered sugar.
• Cut into bars and serve.

FRESH BLUEBERRY & CHERRY CAKE BARS RECIPE (SIP BITE GO)

Steps:

• Preheat the oven to 350°F. Line an 8" metal square pan with parchment paper coming up the sides, so it can be used to remove the dessert after it bakes. Grease the parchment paper with a stick of butter or butter spray.
• Melt the butter and sugar together on the stove in a pan on medium heat. Stir regularly with a whisk until the mixture is smooth, about 5 minutes. Add the vanilla and give the mixture a final stir. Turn off the heat, letting the mixture cool down for a few minutes while you work on the next step. If the mixture cools completely, you'll need to heat it up to lukewarm so it's easy to pour and work with in the next step.
• Pour the butter/sugar/vanilla mixture In a large bowl. Slowly mix in the eggs, while stirring the mixture with a whisk. Add in the flour, baking powder, salt and cinnamon. Mix the batter until combined. Then gently fold in the fresh blueberries and cherries to make the cake bar batter.
• Using a spatula, transfer the batter into the pan. Bake for 40-50 minutes, until the top of the berry cake bars are golden brown. The edges will cook faster than the center, which is perfectly fine and adds to the chewy texture of the bars. If the center of the batter looks very wet, keep the cake bars in the oven for a few more minutes. The texture should be similar to a brownie.
• Once the cake bars are done, let them cool for 15 minutes. Remove the dessert from the tray, let it cool for another 15 minutes. Then slice into bars. Two cuts in each direction will yield 9 bars. Store the fresh blueberry and cherry cake bars in the refrigerator for up to 3 days. (They taste great cold, too!)

BLUEBERRY LEMON BARS

Steps:

• Preheat the oven to 300 F.
• In a medium bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. It should be a sandy consistency.
• Line a 9x9 dish with parchment paper. It helps to leave excess parchment paper hanging over the edges - these act as a handle to pull the dessert out later. It also helps to add a bit of fat to the dish before adding the parchment paper (butter or oil) - it holds the parchment paper in place. Add the graham cracker crust mixture to the dish and firmly press into an even layer.
• Bake the crust for 10 minutes, then allow to cool while you make the filling.
• After removing the crust from the oven, turn the temperature up to 350 F.
• In a medium bowl, combine the lemon juice and cornstarch. Mix until the cornstarch is fully dissolved.
• Add the sweetened condensed milk and egg yolk, stir until fully incorporated and the mixture is starting to thicken.
• Gently fold in the lemon zest and blueberries.
• Spread the mixture evenly over the crust, making sure to spread the blueberries out across the crust.
• Bake for 15 minutes, or until the center is just set.
• Remove from the oven and allow to cool to room temperature before chilling in the refrigerator. Chill for a minimum of one hour, but 2-3 hours is best.

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.