Blue Ridge Blackberry Lemon 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 AND BLACKBERRY CRUMB BARS

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray.
• In large bowl, beat butter and brown sugar with spoon until well blended. Add flour, oats, baking powder and salt; stir until mixture is crumbly. Press half of mixture in bottom of pan.
• In small bowl, stir together condensed milk, lemon peel and lemon juice. Pour over crust in pan. Scatter blackberries over lemon mixture. Sprinkle remaining crumb mixture over top.
• Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Refrigerate until completely cooled, about 45 minutes. For bars, cut into 6 rows by 3 rows. Store in refrigerator.

BLACKBERRY-LEMON BARS

Steps:

• Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
• Pulse 2 cups flour, 1/2 cup powdered sugar, and 1 cup butter in a food processor 5 to 6 times or until mixture is crumbly. Press mixture onto bottom of prepared pan.
• Bake at 350° on an oven rack one-third up from bottom of oven 25 minutes or just until golden brown.
• Whisk together eggs and next 3 ingredients in a large bowl until blended.
• Combine baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture until blended. Pour lemon mixture into prepared crust.
• Pulse 2 cups blackberries and 1/2 cup granulated sugar in a food processor 3 to 4 times or until blended. Transfer mixture to a small saucepan.
• Cook over medium-low heat, stirring often, 5 to 6 minutes or until thoroughly heated. Pour through a fine wire-mesh strainer into a bowl, gently pressing blackberry mixture with back of a spoon; discard solids.
• Drizzle over lemon mixture in pan.
• Bake at 350° on middle oven rack 30 to 35 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes.
• Lift from pan onto wire rack, using foil sides as handles, and let cool 30 minutes or until completely cool. Remove foil, and cut into 24 (2-inch) squares; sprinkle with powdered sugar. Garnish, if desired.

BLUE RIDGE BLACKBERRY LEMON BARS

Steps:

• Heat oven to 325 degrees F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.
• Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
• Spray a 9 x 13 inch baking pan with non-stick cooking spray.
• Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.
• Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.
• Sprinkle evenly with reserved oat mixture, pressing down gently.
• Return to oven and bake for 15 to 20 minutes, or until crust is golden brown.

BLUE RIDGE BLACKBERRY LEMON BARS

Steps:

• Heat oven to 325 degrees F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.
• Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
• Spray a 9 x 13 inch baking pan with non-stick cooking spray.
• Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.
• Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.
• Sprinkle evenly with reserved oat mixture, pressing down gently.
• Return to oven and bake for 15 to 20 minutes, or until crust is golden brown.

BLUE RIDGE BLACKBERRY LEMON BARS

Steps:

• Preheat oven to 325°F
• Toss together in a large mixing bowl, oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon peel and salt until well blended.
• Sprinkle the oat mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
• Spray a 13 x 9-inch baking pan with cooking spray.
• Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust
• Bake crust 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust. Sprinkle evenly with reserved oat mixture, pressing down gently.
• Return to oven; bake 15 to 20 minutes, or until crust is golden brown.