Freshblueberrybars 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 BARS WITH OATMEAL CRUMBLE TOPPING

Steps:

• Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
• Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
• Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
• In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasn't dissolved fully that's okay because it liquifies while baking.
• Evenly distribute blueberry mixture over the crust.
• Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
• Bake for about 55 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I'm not sure by how much, I'd guess at least 10-15 minutes, possibly less. Bars may take longer than 55 minutes if blueberries are very juicy. Watch your bars, not the clock, when evaluating doneness.
• Place pan on a wire rack and allow bars to cool for at least 30 minutes before slicing and serving. If you try to slice bars before they've cooled completely, they'll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.

THE BEST BLUEBERRY CRUMB BARS

Steps:

• Preheat oven to 375 degrees F. Line a 9x13 rectangular light metal baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
• For the crust and crumb: In a large bowl, combine the sugar, baking powder, salt and flour and mix well. Add in the cubed butter, beaten egg and vanilla and using a pastry cutter or two forks, cut the butter into the flour mixture until the mixture resembles small pebbles. Dough will be crumbly.
• Press half of the dough mixture into the prepared pan, using your hands to compact it into a neat, even layer. Set aside.
• Meanwhile, in a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice and lemon zest, tossing to coat. Pour the blueberry mixture evenly over the crust in the pan. Sprinkle the remaining crust dough over the top.
• Bake for 38-45 minutes or until the crumble topping is light golden brown, the blueberry mixture is bubbly and the bars appear set. Cool completely for at least an hour or two before cutting into bars, or you may refrigerate.

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.

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.

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.

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 PIE BARS

Steps:

• Preheat the oven to 350 F. Grease an 8x8 baking dish or line with parchment paper and set aside.
• In a large mixing bowl or base of a food processor fitted with an s-blade, combine the flour, 1/4 cup sugar, and dash of salt. Using the food processor, pulse until the mixture is crumbly, and butter is distributed evenly. Alternatively use 2 forks or a pastry blender to mix the butter into the flour mixture. Reserve 1/2 cup of the mixture for later. With the remaining batter, press it evenly into the baking dish. Bake for 15 minutes.
• While crust is baking, mix together sour cream, remaining 1/4 cup sugar, vanilla and egg together in a large mixing bowl. Gently fold in the blueberries.
• When the crust comes out of the oven, pour the blueberry batter over the crust and sprinkle the reserved 1/2 cup crust batter over the berry mixture evenly. Return to the oven and bake for 45-50 minutes or until pie bars are set and crumble over top is slightly browned.
• Allow the bars to cool for at least an hour before slicing. The bars are BEST if enjoyed after refrigerating for 12 hours before slicing and enjoying.