Mommas Lemon Berry Bars Recipes
BLUEBERRY LEMON CREAM CHEESE MUFFINS
Blueberry Lemon Cream Cheese Muffins are the perfect way to start (or end) your day! An easy breakfast recipe that's sure to become a new favorite. Delicately moist and bursting with flavor, these muffins are topped with a refreshingly tart lemon glaze that's bound to make your mouth water.
Provided by Trish - Mom On Timeout
Categories Breakfast
Time 40m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350F degrees.
- Line muffin tin with cupcake liners.
- Beat cream cheese and butter until smooth.
- Add lemon juice, lemon zest and vanilla and continue beating until combined.
- Add milk and eggs and beat until well blended.
- Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.
- Gradually add flour mixture to cream cheese mixture until combined.
- Fold in the blueberries.
- Scoop the batter into muffin tins until about ¾ full.
- Bake for 30 minutes or until just starting to turn golden brown.
- Let cool slightly.
Nutrition Facts : Calories 247 kcal, Carbohydrate 39 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 148 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
BLUEBERRY LEMON BARS
Six simple ingredients come together to make these delicious and easy lemon blueberry bars.
Provided by Dana
Categories Brownies & Bars
Time 45m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°
- Line with parchment paper or grease a 9x9 baking dish
- In a large bowl, beat the eggs and oil together.
- Beat in the white cake mix.
- Fold in the rinsed blueberries.
- Spread evenly into prepared baking dish.
- Bake for 35-40 minutes. Check the center with a toothpick for doneness.
- Remove from the oven and allow to cool completely before glazing.
- To prepare glaze, combine the lemon juice4 and the confectioner's sugar until smooth.
- Pour over cooled cake.
Nutrition Facts : Calories 160 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 36 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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.
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Reviews 2Estimated Reading Time 5 minsCategory DessertTotal Time 50 mins
- Crust: Beat the butter and sugar until smooth. Add the flour and cinnamon and beat at low speed until starting to combine and then medium speed until well combined. Mixture will resemble coarse crumbs. Mix in the chopped pecans.
- Press the crust mixture evenly into the bottom of an ungreased 13×9-inch baking pan with your hands. Bake 20 minutes, rotating pan halfway through, until edges are very light golden brown. Remove from oven.
- Filling: While the crust is partially baking, combine the brown sugar, flour, salt and cinnamon in a large mixing bowl and whisk until mixed together. Add the corn syrup, lemon zest, lemon juice, eggs, and vanilla and whisk until well combined. With a mixing spoon, stir in the drained blueberries and then the chopped pecans.
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- Combine all berry jam ingredients in small saucepan over medium heat. Cook, stirring frequently, until berries start to break down and mixture boils. Continue cooking 10 minutes or until mixture is jam consistency. Remove from heat; strain to remove seeds. Set aside. (If using purchased jam, skip this step.)
- Heat oven to 350°F. Line 13x9-inch baking pan with foil; lightly spray with no-stick cooking spray. Set aside.
- Combine butter and 1/2 cup sugar in large bowl; mix until well combined and creamy. Slowly add 2 cups flour; mix until just combined. Press into prepared pan. Bake 13-15 minutes or until edges are light golden brown.
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- Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
- Add blueberries and lemon zest and stir to combine, just until blueberries are coated with flour mixture.
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- Once the pie crust is completely cooled, add the pie filling to the crust. If your blueberry sauce isn't completely cooled yet, put it back in the refrigerator to keep it cold.
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- Using an 8×8 baking dish lined with parchment paper, pour 3/4 ‘s of the oat crust mixture into the dish and press evenly until level.
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- In a small sauce pan, bring the blueberries, agave nectar, lemon juice, and water to a boil over medium high heat. When it boils, stir in the vanilla and arrowroot mixture. Remove from heat and allow to cool. The mixture will thicken as it cools. If you are using corn starch instead of arrowroot, you will need to stir the mixture a little longer as it cooks and thickens before you remove it from the heat.
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