Blueberry Bonanza Recipes
BLUEBERRY BONANZA BARS
An almond crust is spread with blueberry jam and topped with crumbles of homemade granola.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 12
Steps:
- Line a 9-by-13-inch baking dish with foil, allowing a 2-inch overhang. Coat with cooking spray. Set aside.
- Process almonds in a food processor until finely ground. Add flour, sugar, baking powder, and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.
- Lightly beat egg, egg yolk, and vanilla in a small bowl. With processor running, add egg mixture; process just until clumps form. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.
- Preheat oven to 350 degrees. Prick dough all over with a fork. Bake until edges are golden, about 25 minutes. Let cool on a wire rack.
- Spread jam over crust; top with granola. Bake until jam is bubbling and granola topping is browned, about 30 minutes. Let cool on wire rack. Lift out, and cut into 2-inch squares.
BLUEBERRY BONANZA
If you make this ahead of time, do not whip the cream until serving time. You could probably substitute Cool Whip if you prefer.Ymmmm.
Provided by Rhonda J
Categories Dessert
Time 55m
Yield 1 9x13 pan, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- To make crust: Mix ingredients together and pat lightly into a 9x13 pan and bake at 325 for 10 minutes.
- To make cheese layer: Mix ingredients together and spread over crust.
- Bake at 325 for 20 mins.
- To make blueberry layer: Combine blueberries,sugar,water,and lemon juice in a saucepan and bring to a boil.
- Dissolve cornstartch in the cold water and add to blueberry mixture,stir until thickened and pour over baked cheese layer,cool completely.
- To make topping: Whip cream with sugar and spread on top of blueberry layer.
- Sprinkle with crushed digestive biscuit crumbs and refrigerate until serving time.
- ****NOTE:IF YOU MAKE THE NIGHT BEFORE,DON'T WHIP THE CREAM UNTIL SERVING TIME.
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