Blueberry Jam Is The Secret Ingredient In These Easy Dessert Bars Recipes

BLUEBERRY JAM CAKE BARS

Steps:

• Preheat oven to 350°F (176°C) and line a 9 inch square baking pan with aluminum foil or parchment paper. 2
• . Combine flour, 1 cup (207g) of sugar, baking powder, salt and 1 teaspoon of cinnamon in a large mixer bowl. Set aside.
• . Whisk together melted butter and sour cream in another medium sized bowl.
• . Add vanilla extract and egg to the butter mixture and whisk until well combined.
• . Add wet ingredients to dry ingredients and beat until well combined.
• . Spread about half of the batter into the bottom of the prepared pan.
• . Spread the blueberry jam into an even layer on top of the batter.
• . Crumble the remaining batter and drop over the blueberry jam, forming an even layer.
• . Combine remaining 1 1/2 teaspoons of cinnamon and 1/4 cup (52g) of sugar in a small bowl, then sprinkle over the top of the batter.
• 0. Bake bars for 20-25 minutes, then remove from oven to cool completely.
• 1. If you want to add the glaze, combine all ingredients in a small bowl and whisk until smooth. Drizzle the glaze over the bars.
• 2. Cut bars into squares. They can be stored at room temperature or in the fridge. I loved them both ways.

BLUEBERRY JAM-CREAM CHEESE BARS

Steps:

• Preheat oven to 375°F. Grease a 9" x 13"x 2" baking pan. Line with aluminum foil or parchment paper. Lightly grease the lining.
• Place the flour, brown sugar, sugar, baking powder, and salt in the bowl of a food processor. Pulse until combined (about 4 pulses). Add the butter and pulse until mixture is crumbly. Add the oats and pulse until blended.
• Set aside 1 & 1/2 cups of oat mixture.
• Press the remaining oat mixture evenly into the bottom of prepared pan. Bake 10 minutes.
• Spread the jam evenly on top of the crust, leaving about 1/4-inch border around the edges.
• Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla extract until well-blended and smooth.
• Drop small dollops (a teaspoonful or less) of the cream cheese mixture on top of the jam. Sprinkle the remaining oat mixture over the top of the bars.
• Bake 30-35 minutes, or until bars are golden brown and set.
• Cool completely before cutting into bars.

BLUEBERRY JAM BARS

Steps:

• For the quick blueberry jam: Stir together the blueberries, sugar, lemon zest and juice in a medium saucepan over medium heat and cook until the berries release some liquid and soften, 1 to 2 minutes. Mash the mixture with a potato masher until the berries break down, decrease to medium-low heat and cook until the sugar dissolves, 3 to 5 minutes. Sprinkle the cornstarch over top, stir and cook until the jam thickens enough to coat the back of a spoon nicely, about 1 minute. Remove from the heat and allow to cool completely, 30 minutes.
• For the crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper.
• Cream the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the vanilla and mix gently until combined.
• Add the flour, 1 cup oats, salt, baking powder and cinnamon and mix on low speed until just combined, scraping down the sides of the bowl as needed. Transfer 1/2 cup of the mixture to a medium bowl and set aside. Press the remaining mixture evenly into the bottom of the prepared baking dish.
• Stir the remaining 1/2 cup oats and chopped pecans into the reserved mixture in the medium bowl. Refrigerate the mixture until the jam is cooled completely.
• Spread the cooled jam evenly over the crust and sprinkle the crumble on top. Bake until golden brown and set, 30 to 35 minutes. Transfer the baking dish to a wire rack and allow to cool completely, about 1 hour. Slice and serve.