Easy Berry Bars Recipes

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EASY BERRY BARS



Easy Berry Bars image

Looking for a delicious dessert using Betty Crocker™ Super Moist™ cake mix? Then check out these delicious bars topped with frosting and fresh berries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 48

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup butter or margarine, softened
2 eggs
1 container Betty Crocker™ Whipped fluffy white frosting
4 cups fresh berries (sliced strawberries, raspberries and blueberries)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with baking spray with flour.
  • In large bowl, beat cake mix, softened butter and eggs with electric mixer on medium speed about 1 minute or until well blended. Spread evenly in pan.
  • Bake 19 to 24 minutes or until top is evenly golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Spread frosting evenly over cooled bars. Top with berries up to 2 hours before serving. For 48 bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 0 g, TransFat 1/2 g

BERRY CRUMB BARS



Berry Crumb Bars image

Economical and easy to make bars. Kids love them. You can use any variety of berry that you like; we used raspberries in this recipe.

Provided by Jan Taylor

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 15

Number Of Ingredients 10

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 egg
1 pinch salt
1 pinch ground cinnamon
4 cups raspberries
½ cup white sugar
3 teaspoons cornstarch

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9-inch pan.
  • Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
  • Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
  • Bake in the preheated oven until top is slightly browned, about 45 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 43.5 g, Cholesterol 12.4 mg, Fat 14.4 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 48.1 mg, Sugar 21.6 g

BLUEBERRY PIE BARS



Blueberry Pie Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 9 bars

Number Of Ingredients 15

Nonstick cooking spray, for pan
1/2 cup unsalted butter, chilled
3/4 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
Pinch kosher salt
1 egg
1/2 heaping cup sour cream
1/3 cup sugar
2 tablespoons lemon juice
1 tablespoon all-purpose flour
4 teaspoons cornstarch
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 cups blueberries

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.

BERRY CRUMBLE BARS



Berry Crumble Bars image

I like to think of these fruit and oat bars as a grownup version of one of my favorite lunchbox snacks. I'll bake these through spring and summer and bring them to picnics and cookouts every chance I get. The oat crumble comes together super quickly and the fruit layer works with just about any fresh or frozen berries that are on hand.

Provided by Dan Langan

Categories     dessert

Time 2h15m

Yield 16 bars

Number Of Ingredients 11

Nonstick baking spray
2 1/2 cups fresh or frozen berries (I like a mix of blueberries and quartered strawberries)
1 tablespoon granulated or brown sugar
1 lemon, zested, then 1/2 the lemon, juiced
1 teaspoon pure vanilla extract
Pinch fine salt
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 cup lightly packed light brown sugar
1 teaspoon fine salt
10 tablespoons unsalted butter, at room temperature

Steps:

  • Preheat the oven to 375 degrees F. Spray a 9-inch square baking pan with baking spray and line with parchment paper, leaving an overhang on two sides of the pan (for easy removal after baking).
  • For the fruit: In a medium bowl, toss together the berries, sugar, lemon zest and juice, vanilla and salt. Set aside.
  • For the crumble: In a large bowl, combine the flour, oats, brown sugar and salt. Add the butter and use your hands to work the butter into the oat mixture until crumbly and combined.
  • Press a little more than half of the crumble into your prepared pan. Pour the sugared berries over the pressed crust and top with the remaining crumble.
  • Bake the bars for 25 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the center is bubbly and the topping is golden, 30 to 35 minutes. Let cool completely, lift out of the pan and slice into 16 bars.

BLUEBERRY BARS



Blueberry Bars image

These bars taste like blueberry cheesecake.

Provided by Anne Warren

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 12

Number Of Ingredients 11

1 cup all-purpose flour
1 ¼ teaspoons baking powder
½ cup shortening
¾ cup white sugar
3 eggs
¾ teaspoon almond extract
⅓ cup milk
1 ½ cups fresh blueberries
⅓ cup confectioners' sugar
6 tablespoons cream cheese, softened
1 teaspoon almond extract

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.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 27.1 g, Cholesterol 55 mg, Fat 12.6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 93 mg, Sugar 18 g

MIXED BERRY PIE BARS



Mixed Berry Pie Bars image

If you've ever wanted to eat pie like a cookie, these pie bar cookies are for you. The bright berry filling and buttery, flaky crust make them totally irresistible.

Provided by Rhoda Boone

Categories     Pie     Blueberry     Strawberry     Berry     Potluck     Summer     Backyard BBQ     Wedding     Picnic     Dessert

Yield Makes 16 bars

Number Of Ingredients 13

Butter or nonstick vegetable oil spray (for pan)
1 batch Our Favorite Pie Dough, divided into 2 discs, chilled
All-purpose flour (for rolling)
3 cups mixed berries, preferably a mix of blueberries and hulled, quartered strawberries
1 cup blueberry preserves
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1/8 teaspoon kosher salt
1 large egg (optional)
2 teaspoons milk (optional)
1 teaspoon coarse sugar (optional)
Special Equipment
An 8x8x2" baking pan (preferably metal)

Steps:

  • Butter baking pan and line with parchment, leaving a 1" overhang on both long sides. Roll out 1 disc of dough on a lightly floured work surface to a 13" square. Roll dough loosely around rolling pin, then unfurl into baking pan. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough that extends past top lip of pan. Chill.
  • Roll out second disc to a 13" square. Transfer to parchment or a large cutting board. Using a ruler or straight edge, cut dough into 10 (1"-wide) strips for lattice, or use a round cookie cutter or glass to cut into circles. Chill both crusts while you prepare the filling.
  • Place racks in center and bottom of oven; preheat to 425°F. Place a rimmed baking sheet on bottom rack to preheat.
  • Bring berries, preserves, cornstarch, lemon juice, and salt to a simmer in a small saucepan over medium heat and cook, stirring frequently to avoid scorching, until berries are broken down and mixture has thickened, about 7 minutes. Transfer to a large heatproof bowl and chill 15 minutes.
  • Pour cooled berry mixture evenly over bottom crust. Arrange strips in a lattice pattern or overlap circles on top. Fold excess dough from top lip of pan down over itself to create a border. Crimp slightly, if desired. Chill 15 minutes. Beat egg and milk in a small bowl, if using.
  • Brush top crust with egg wash and sprinkle with sugar, if using. Transfer baking pan to preheated baking sheet. Bake bar until crust begins to turn golden, about 25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue baking, covering loosely with foil if crust gets too dark, until crust is golden brown and thickened juices are bubbling, 30-35 minutes more. Let cool completely on a wire rack. Lift bar out of pan using parchment overhang and cut into 16 squares.
  • Do Ahead
  • Bars can be made 3 days ahead; store in an airtight container at room temperature.

BLUEBERRY BARS



Blueberry Bars image

Our three sons like these bars so much that after they were married, each of my daughters-in-law asked for the recipe.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 13

1 cup butter, softened
1-3/4 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 can (21 ounces) blueberry pie filling
1/8 teaspoon ground nutmeg
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 124 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 87mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

BERRY-BERRY STREUSEL BARS



Berry-Berry Streusel Bars image

Provided by Devora Disner

Categories     Dessert     Bake     Kid-Friendly     Blueberry     Raspberry     Oat     Bon Appétit     Michigan     Small Plates

Yield Makes about 24

Number Of Ingredients 11

Crust
1 1/2 cups old-fashioned oats
1 1/2 cups all purpose flour
1 cup firmly packed brown sugar
1/2 teaspoon baking soda
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
Filling
1 12-ounce package frozen blueberries, thawed
2/3 cup raspberry jam
5 teaspoons all purpose flour
1 1/2 teaspoons minced lemon peel

Steps:

  • For crust:
  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine first 4 ingredients in medium bowl. Add butter; rub with fingertips until mixture resembles coarse meal. Press half of crumb mixture onto bottom of prepared pan. Bake crust until light brown, about 15 minutes. Cool slightly.
  • For filling:
  • Mix blueberries, jam, flour and lemon peel in bowl.
  • Spread filling over crust. Sprinkle remaining crumb mixture over. Bake until topping is golden, about 35 minutes. Cool in pan. Cut into squares and serve.

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