Blueberry Cake Bars Recipe 445

BLUEBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries.
• To make the topping: In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered sugar and almond extract. Spread over blueberries.
• Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting.

BLUEBERRY CAKE BARS

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9x13 baking dish.
• Combine flour, sugar, baking powder, nutmeg, salt and lemon zest in a mixing bowl.
• Add milk, butter, egg, and vanilla and beat until well blended.
• Pour into prepared pan.
• Sprinkle blueberries on top.
• In a small bowl, combine topping ingredients and toss with a fork until crumbly.
• Sprinkle topping over blueberries.
• Bake for 40 minutes or until lightly browned.

BLUEBERRY CAKE BARS RECIPE - (4.4/5)

Steps:

• Heat oven to 350 degrees. In a large bowl, cream butter with sugar for 5 minutes. Add eggs and beat another 2 minutes. Mix in flour and almond extract. Fold in blueberries and pecans until well combined. Coat a 13 x 9-inch pan with cooking spray (and dust with flour, if desired). Spread batter evenly in pan and bake 45-50 minutes or until toothpick tests clean (except for blueberry juice). Cool on a wire rack. When cool, sprinkle with confectioners' sugar. Cut into bars of desired size.

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.

BLUEBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 350°F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan.
• Beat cream cheese until smooth. Add sugar, eggs and vanila, beating until well blended. Set aside.
• Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
• Bake 30 minutes or until slightly puffed. Cool completely in pan.
• Refrigerate leftover bars for up to 3 days.

BLUEBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 350°F.
• In a bowl whisk cream cheese until smooth and whisk in eggs, sugar, and vanilla. Evenly spread preserves over hot shortbread and pour cream-cheese mixture over it. Bake in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days.

BLUEBERRY CRUMB BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, oats and butter until crumbly. Press 3 cups into a greased 9-in. square baking pan. Bake 15 minutes. Cool on a wire rack 5 minutes., Meanwhile, in a small bowl, combine preserves, blueberries and lemon juice. Spread over crust. Stir pecans and cinnamon into remaining crumb mixture. Sprinkle over top., Bake until lightly browned, 18-20 minutes. Cool on a wire rack before cutting into bars.

BLUEBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.
• Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add whipping cream and eggs; beat on low speed until well blended.
• Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
• Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in refrigerator.

BLUEBERRY BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until combined. , Spread half of the batter into a greased 15x10x1-in. baking pan. Spread with pie filling; sprinkle with nutmeg. Drop remaining batter by teaspoonfuls over the top. , Bake at 350° for 40-45 minutes or until golden brown. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm bars. Cool completely on a wire rack.

BLUEBERRY SHORTBREAD BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
• Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
• Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
• Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
• Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

BLUEBERRY DREAM BARS

Steps:

• Mix 1 3/4 cups flour, butter and powdered sugar in medium bowl.
• Pat in 9 x 13-inch pan and bake 15 minutes at 350°.
• While crust is baking, beat eggs lightly.
• Add sugar, remaining 1/2 cup flour, vanilla or almond extract and salt.
• Mix well.
• Gently fold in blueberries to batter.
• Pour batter over baked layer and place back in oven for 40-45 minutes at 350°.
• Top should be lightly browned.
• Cool slightly in pan.
• Cut into squares to serve.