Lemon Blueberry Bars Recipes

LEMON-BLUEBERRY BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
• Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

LEMON BLUEBERRY BARS (EASY CRUMB BARS!)

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides of the pan (this will make it easy to lift the bars out of the pan). Set aside.
• Prepare the filling: In a small saucepan, combine 3 cups of the blueberries, sugar, cornstarch, lemon juice and 1/8 teaspoon kosher salt. Place pan over medium-low heat. Cook, stirring frequently, for about 6-8 minutes, or until the berries start to soften and release their juices.
• Increase heat to medium-high and bring to a boil while stirring constantly. Reduce heat to maintain a gentle boil and cook, stirring constantly, for 2 minutes, or until the mixture is thickened. Remove from heat.
• Add in the remaining 2 cups blueberries, lemon zest and vanilla. Stir until everything is incorporated. Set aside and allow filling to cool completely.
• Prepare crumble mixture: In the bowl of a food processor, add the oats, flour, sugar, baking powder, cinnamon and 1/8 teaspoon of salt. Pulse until the oats are mostly ground and ingredients are combined. Sprinkle the butter cubes evenly over the ingredients in the food processor. Pulse until the mixture resembles coarse crumbs. Add the vanilla extract and 2 tablespoons of water. Pulse until the mixture just begins to cling together and resemble a crumbly dough. Add another tablespoon of water if dough seems dry. (To test: Pick up a tablespoon of crumble dough. Squeeze the dough gently together - it should hold and cling together.)
• Form crust: Transfer half of the crumble dough (about 3 heaping cups) to the prepared baking dish. Use your hands or the back of a measuring cup to press it evenly and firmly into the bottom of the pan to form an even, smooth crust. (Tip: Dampen your hands or the back of the measuring cup with water to prevent sticking.)
• Bake crust: Transfer to the oven and bake the crust for 10 minutes, or until lightly golden in color. Remove from oven.
• Add blueberry filling: Evenly pour or spoon the cooled blueberry filling over the pre-baked crust.
• Top with remaining crumble: Use your hands to sprinkle the remaining crumble dough evenly over the top of the filling.
• Bake again: Return to the oven and bake for 35-40 minutes, or until the top of the blueberry bars are light golden brown in color.
• Cool: Remove from oven and place the pan on a wire rack. Allow the bars to cool completely (at least 2-3 hours - SEE NOTES). Lift the cooled bars out of the pan using the parchment paper overhang on the sides. Slice into squares or bars.
• Serve drizzled with lemon glaze (recipe below) or sprinkled with powdered sugar and enjoy!OR Store: Store completely cooled bars in an airtight container at room temperature for up to 5 days. Or, store in the fridge for up to 10 days, or freezer for up to 3 months.

LEMON-BLUEBERRY BARS

Steps:

• For the blueberry crust: Heat the oven to 350 degrees F. Butter a 9x12-inch baking dish.
• In the bowl of a food processor, combine the flour, confectioners' sugar, blueberry powder, lemon zest, salt and cold butter cubes. Pulse several times until a ball starts to form. Place the dough in the buttered dish and press down firmly to form and even bottom crust. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly. Set aside.
• For the lemon filling: In a mixing bowl, whisk together the eggs, sugar, lemon juice and lemon zest. Sift the flour and baking powder together and add to the eggs. Mix well. Pour the lemon filling over the crust. Scatter the fresh blueberries over the filling. Return to the oven and bake until the filling is set when the pan is jiggled, 20 to 25 minutes. Remove from the oven and let cool completely before cutting into squares.
• Dust with confectioners' sugar. The bars will keep for 4 to 5 days in the refrigerator. Try freezing the bars with wooden popsicle sticks inserted in them for a cooling summertime treat!

LEMON-BLUEBERRY BARS

Steps:

• Heat oven to 325 degrees and line a 9-inch square baking dish with parchment paper so it hangs over the edges on all sides by a few inches. (You may need to use two pieces of parchment.)
• Make the crust: In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, lemon zest and salt. Add butter and pulse until a crumbly dough forms, about 10 seconds. (Or mix dry ingredients in a bowl and use pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.) Press dough into prepared pan. Bake until light golden, 25 to 35 minutes.
• As crust bakes, make the curd: In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and fine sea salt until well combined. Place over medium heat and stir with a heatproof rubber spatula (or wooden spoon), making sure to scrape around the sides and edges of the pot, until mixture is simmering and thickened, 5 to 10 minutes.
• Bring mixture to a boil and let cook for about 30 seconds, but no longer than 1 minute. Immediately strain through a fine mesh sieve into a bowl. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries.
• Pour mixture over crust, then stir to evenly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 33 to 45 minutes. Transfer to a wire rack to cool to room temperature. Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with confectioners' sugar right before serving.

BLUEBERRY-LEMON CRUMB BARS

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.

LEMON-BLUEBERRY BLONDIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 9-inch square baking pan with parchment paper, allowing a 1-inch overhang.
• Melt butter in a small saucepan over medium heat. Add white chocolate and stir until chocolate is melted and incorporated with the butter. Scrape mixture into a large mixing bowl and whisk in the brown sugar until smooth. Whisk in the lemon juice, zest, and salt until all is combined. Whisk in egg, egg yolk, and vanilla extract.
• Stir in flour. Using a rubber spatula, fold in blueberries. Scrape batter into the prepared pan and smooth into an even layer; it will be a bit thick.
• Bake in the preheated oven until golden brown, 35 to 40 minutes. Transfer to a wire rack and allow blondies to cool for at least 15 minutes in the pan. When ready to serve, lift the blondies out of the pan using the parchment paper overhang and place on a cutting board.
• To make the glaze: Whisk powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the blondies. Slice and serve.

LEMON-BLUEBERRY BARS

Steps:

• Preheat oven to 350°F Line 9×13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Spray foil with cooking spray- bottom and sides of the pan.
• In a large bowl, whisk together flour, oats, coconut, sugar, salt, and baking powder. Using a pastry cutter (or your fingers), blend the butter completely into the flour mixture. Transfer 2 cups of the crumb mixture to another bowl and reserve for the 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. Use the bottom of a flat, wide glass to tap the mixture and even it out.
• Bake the crust 10-12 minutes, or until it starts to form a dry top.
• Meanwhile, in a medium bowl, whisk condensed milk, lemon juice & zest, and egg yolk. Let mixture stand for 5 minutes (it will begin to thicken).
• Sprinkle blueberries evenly over hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently w/ a spatula to distribute as evenly as you can. Bake until lemon mixture begins to form a shiny skin- 7 to 8 minutes.
• Sprinkle reserved crumble topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until filling is bubbly at the edges and the topping is brown, 25 to 30 minutes.
• Let 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 wire rack to cool completely. Remove foil and cut into 24 bars when cool. (If you have time to chill the bars, they're easier to cut cleanly when chilled).

BLUEBERRY LEMON CUSTARD BARS

Steps:

• Heat oven to 350°. Spray the bottom of 9x13 in pan with non stick spray.
• In medium bowl, stir cookie mix, butter, flour and 1 egg until crumbly dough forms. Press firmly into the 9x13 pan.
• Top the crust with the blueberries.
• In a medium bowl, whisk the eggs, flour, sugar, cream, lemon zest and salt just until smooth. Pour the custard over the blueberries.
• Bake at 350° for 50-60 minutes. The center will still be a little jigly, but the edges should be set. Allow to cool to room temperature before serving.
• Store refrigerated.

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.

LEMON BLUEBERRY BARS

Steps:

• Preheat the oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray. Set aside.
• In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
• To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.
• Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
• Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.

LEMON BLUEBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees F.
• Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
• Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
• Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.