Fresh Blueberry Bars Recipes

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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.

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

BLUEBERRY BARS



Blueberry Bars image

These blueberry bars have delicate flaky layers of a shortbread-like dough that sandwich together a generous filling made from fresh blueberries. Fresh lemon juice and zest add brightness!

Provided by Jennifer Farley

Categories     Dessert

Time 50m

Number Of Ingredients 12

7 ounces all-purpose flour ((1 1/2 cups, 198 grams))
1 teaspoon grated lemon zest
1/2 cup granulated sugar ((3 1/2 ounces, 100 grams))
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
4 ounces unsalted butter, (cold and cut into small pieces)
1 large egg yolk
1/4 cup granulated sugar ((1 3/4 ounces, 50 grams))
2 teaspoons cornstarch
1 tablespoon lemon juice ((approximately 1/2 lemon))
1 teaspoon pure vanilla extract
2 cups fresh blueberries, (washed and picked through)

Steps:

  • Place an oven rack on the center shelf and preheat the oven to 375 degrees F. Grease a nonstick 8x8 inch pan with butter or baking spray.
  • In a medium-sized bowl, whisk together the flour and lemon zest, breaking up any clumps. Whisk in the sugar, baking powder, and salt until evenly combined. Use a fork or pastry blender to cut in the butter and egg. The dough will be crumbly. Press half the dough into the prepared pan.
  • In a separate medium-sized bowl, stir together the sugar, cornstarch, lemon juice and vanilla until smooth. Add the blueberries and gently toss with a spatula to combine. Pour the blueberry mixture evenly over the crust. Crumble the remaining dough over the blueberry layer.
  • Bake for 38-42 minutes, until the top is golden brown and the sides are slightly bubbly. Cool to room temperature before cutting into squares. Depending on the desired portions, these can be cut to 9 larger squares, 16 smaller squares, or 12 medium rectangles.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts : Calories 197 kcal, Carbohydrate 29 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 35 mg, Sodium 51 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

BLUEBERRY CRUMB BARS



Blueberry Crumb Bars image

Cheap and easy to make. Kids love them. Any berry can be used.

Provided by A. Beavers

Categories     Desserts     Fruit Dessert Recipes     Blueberry 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
¼ teaspoon salt
1 pinch ground cinnamon
4 cups fresh blueberries
½ cup white sugar
3 teaspoons cornstarch

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
  • In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
  • In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  • Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 45.3 g, Cholesterol 12.4 mg, Fat 14.4 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 76.9 mg, Sugar 23.9 g

FRESH BLUEBERRY BARS



Fresh Blueberry Bars image

Make and share this Fresh Blueberry Bars recipe from Food.com.

Provided by ratherbeswimmin

Categories     Bar Cookie

Time 1h

Yield 12 bars

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup packed brown sugar
1/4 cup butter or 1/4 cup margarine
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1 egg, beaten
1 teaspoon pure vanilla extract
1 cup fresh blueberries
powdered sugar

Steps:

  • In a mixing bowl, add the flour and brown sugar; stir to mix.
  • With a pastry blender, cut in the butter until mixture resembles coarse meal.
  • Press 1 1/3 cup of mixture onto the bottom of an ungreased 8-inch square baking pan.
  • In another bowl, mix together the cinnamon, baking soda, and salt.
  • Add the remaining crumb mixture, sour cream, egg, and vanilla; stir to blend.
  • Add blueberries; stir to combine.
  • Spoon filling mixture evenly over the crust.
  • Bake at 350 degrees for 35 minutes.
  • Cool in the pan.
  • Sprinkle with powdered sugar.
  • Cut into bars and serve.

Nutrition Facts : Calories 158.7, Fat 6.4, SaturatedFat 3.8, Cholesterol 32, Sodium 171, Carbohydrate 23.7, Fiber 0.7, Sugar 14.6, Protein 2

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.

BLUEBERRY PICNIC BARS



Blueberry Picnic Bars image

Make and share this Blueberry Picnic Bars recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Bar Cookie

Time 55m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/2 cups oats, uncooked
1/2 cup flour
1/2 cup light brown sugar, packed
1/4 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons unsalted butter or 6 tablespoons margarine, melted
1 1/2 cups blueberries, rinsed and drained
3 tablespoons sugar
2 teaspoons cornstarch
1 teaspoon fresh lemon juice

Steps:

  • Oven to 350°.
  • Line an 8" square baking pan with foil, letting ends extend above pan on 2 sides.
  • In a large bowl, mix oats, flour, brown sugar, baking soda and salt.
  • Add melted butter and stir with a fork until evenly moistened (mixture will be crumbly). Reserve 1/2 cup crumb mixture for topping.
  • Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan. Bake 12 minute to set crust.
  • Filling: In a small saucepan stir berries, sugar, cornstarch and lemon juice over med. heat until simmering.
  • Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minute.
  • Spoon over crust. Crumble reserved crumb mixture over top.
  • Bake for 30 minute.
  • Let cool completely in pan.
  • Lift foil by ends onto a cutting board.
  • Peel off foil; cut into 2" squares.

Nutrition Facts : Calories 153.8, Fat 5.4, SaturatedFat 2.9, Cholesterol 11.4, Sodium 40.9, Carbohydrate 24.1, Fiber 2, Sugar 10.4, Protein 3

BLUEBERRY JAM BARS



Blueberry Jam Bars image

Not only do these blueberry jam bars make a delectable dessert (especially with a scoop of vanilla bean ice cream), but they make a satisfying breakfast as well. The star of this recipe is the no-fuss quick jam method, which yields beautiful homemade jam in minutes! Adding lemon cuts through the sweetness of the berries and adds a remarkable zing to the jam. Plus, the cinnamon-brown sugar crumble topping lends a warmth that makes these bars the ultimate comfort treat.

Provided by Vallery Lomas

Categories     main-dish

Time 2h

Yield 16 servings

Number Of Ingredients 17

2 cups fresh blueberries (12 ounces)
1/4 cup granulated sugar (49.5 grams)
1/2 lemon, zested
1 lemon, juiced
2 1/2 teaspoons cornstarch
Pinch kosher salt
Cooking spray, for greasing
2 sticks unsalted butter, at room temperature (226 grams)
1/2 cup granulated sugar (100 grams)
1/2 cup packed light brown sugar (106 grams)
1 teaspoon pure vanilla extract
2 cups all-purpose flour (240 grams)
1 1/2 cups old-fashioned rolled oats (133 grams)
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup chopped pecans (57 grams)

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.

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #fruit     #oven     #kid-friendly     #summer     #cookies-and-brownies     #bar-cookies     #dietary     #seasonal     #brown-bag     #berries     #blueberries     #to-go     #equipment     #number-of-servings

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