Blackberry Breakfast Bars Recipes

BLACKBERRY CRUMB BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
• Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
• In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
• Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

BLUEBERRY OATMEAL BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
• Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.

BLACKBERRY BREAKFAST BARS

Steps:

• For filling, in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat.
• In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon, and baking soda. Stir in melted margarine till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9x9x2" pan. Bake in a 350 oven for 20-25 minutes.
• Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling.
• Bake in the 350 oven for 20-25 minutes more or till topping browns.
• Cool in pan on a wire rack. Cut into bars.

FRESH BLACKBERRY BARS

Steps:

• Preheat oven to 350 degrees.
• Combine flour and brown sugar, cut in butter with a pastry blender until mixture resembles coarse meal.
• Press 1 1/3 cups of mixture in bottom of an ungreased 8x8 inch square pan.
• Combine remaining crumb mixture, sour cream, and next five ingredients.
• Blend well.
• Stir in blackberries.
• Spoon over crust, spreading evenly.
• Bake at 350 degrees for 35 minutes.
• Let cool; cut into bars.
• Sprinkle with powdered sugar.

CHOCOLATE BLACKBERRY BARS

Steps:

• Mix sugar, applesauce, egg, and vanilla extract together in a large bowl.
• Combine flour, baking powder, cinnamon, and nutmeg in a separate bowl. Pour into the applesauce mixture; mix until a thick dough forms. Place dough in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Combine blackberries and tapioca in a saucepan over low heat; cook and stir until mixture is the consistency of a runny jam, about 10 minutes. Remove from heat.
• Turn dough out onto a floured work surface; knead about 10 times. Divide dough into 2 pieces. Roll each piece to 1/4-inch thickness. Press 1 piece of rolled dough into the prepared baking dish.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Spread chocolate over dough.
• Spread blackberry mixture over the chocolate. Cover blackberry mixture with the second piece of dough.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Let cool before before slicing, at least 15 minutes.