Blueberry Lemon Bars Recipes

LEMON BLUEBERRY BARS (EASY CRUMB BARS!)

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides of the pan (this will make it easy to lift the bars out of the pan). Set aside.
• Prepare the filling: In a small saucepan, combine 3 cups of the blueberries, sugar, cornstarch, lemon juice and 1/8 teaspoon kosher salt. Place pan over medium-low heat. Cook, stirring frequently, for about 6-8 minutes, or until the berries start to soften and release their juices.
• Increase heat to medium-high and bring to a boil while stirring constantly. Reduce heat to maintain a gentle boil and cook, stirring constantly, for 2 minutes, or until the mixture is thickened. Remove from heat.
• Add in the remaining 2 cups blueberries, lemon zest and vanilla. Stir until everything is incorporated. Set aside and allow filling to cool completely.
• Prepare crumble mixture: In the bowl of a food processor, add the oats, flour, sugar, baking powder, cinnamon and 1/8 teaspoon of salt. Pulse until the oats are mostly ground and ingredients are combined. Sprinkle the butter cubes evenly over the ingredients in the food processor. Pulse until the mixture resembles coarse crumbs. Add the vanilla extract and 2 tablespoons of water. Pulse until the mixture just begins to cling together and resemble a crumbly dough. Add another tablespoon of water if dough seems dry. (To test: Pick up a tablespoon of crumble dough. Squeeze the dough gently together - it should hold and cling together.)
• Form crust: Transfer half of the crumble dough (about 3 heaping cups) to the prepared baking dish. Use your hands or the back of a measuring cup to press it evenly and firmly into the bottom of the pan to form an even, smooth crust. (Tip: Dampen your hands or the back of the measuring cup with water to prevent sticking.)
• Bake crust: Transfer to the oven and bake the crust for 10 minutes, or until lightly golden in color. Remove from oven.
• Add blueberry filling: Evenly pour or spoon the cooled blueberry filling over the pre-baked crust.
• Top with remaining crumble: Use your hands to sprinkle the remaining crumble dough evenly over the top of the filling.
• Bake again: Return to the oven and bake for 35-40 minutes, or until the top of the blueberry bars are light golden brown in color.
• Cool: Remove from oven and place the pan on a wire rack. Allow the bars to cool completely (at least 2-3 hours - SEE NOTES). Lift the cooled bars out of the pan using the parchment paper overhang on the sides. Slice into squares or bars.
• Serve drizzled with lemon glaze (recipe below) or sprinkled with powdered sugar and enjoy!OR Store: Store completely cooled bars in an airtight container at room temperature for up to 5 days. Or, store in the fridge for up to 10 days, or freezer for up to 3 months.

BLUEBERRY-LEMON BARS

Steps:

• Preheat oven to 375°F Spray a 13 x 9 inch pan with non-stick cooking spray. Line the pan with parchment or foil leaving a 3 inch overhang on each short end of the pan, and spray the lining with more cooking spray. Set aside.
• In a medium bowl combine flour, confectioners' sugar, and 1/4 tsp salt. Cut 10 tbls butter into small pieces and cut into the flour mixture until mixture resembles coarse meal.
• Pour mixture into the prepared pan and pat lightly to create an even layer. Bake until crust is light golden brown, about 30 minutes. Remove pan from oven and reduce heat to 350°F.
• While the crust bakes place granulated sugar and lemon zest into a medium saucepan and rub zest into the sugar with a spoon until sugar is moistened.
• Add the lemon juice, eggs and yolks, remaining 2 tbls butter, and 1/4 tsp salt and place the pan over medium-low heat. Cook, stirring constantly, until mixture thickens and registers 155F to 160F on a thermometer.
• Off heat stir in the vanilla and cream. Pour the mixture through a mesh strainer set over a medium bowl. Discard remaining solids and immediately scrape the lemon mixture onto the warm crust, spreading evenly.
• Bake the bars until the very center of the filling barely jiggles when you shake the pan, about 12 minutes. Remove from oven.
• While the lemon bars bake heat the jelly in a small saucepan set over medium heat until it is warm and fluid. Off heat add the berries and gently fold until coated and shiny.
• Spoon the berry mixture over the lemon bars and transfer the dish to a wire rack to cool completely.
• Serve once the bars are cooled, or cover loosely with plastic wrap and refrigerate. Bars can be made 2 days in advance.

BLUEBERRY-LEMON CRUMB BARS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
• Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
• Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

BLUEBERRY-LEMON BARS

Steps:

• Heat oven to 350°. Mix flour, granulated sugar and 1 tablespoon lemon peel in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Press mixture in ungreased rectangular pan, 13x9x2 inches.
• Bake 25 to 30 minutes or until edges are light golden brown.
• Meanwhile, mix preserves and 2 teaspoons lemon peel in small bowl. Spread over hot crust. Bake 5 minutes longer. Cool completely, about 1 hour.
• Stir powdered sugar and lemon juice in small bowl until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 6 rows.