Lemon Blueberry Bars Recipes

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BLUEBERRY-LEMON CRUMB BARS



Blueberry-Lemon Crumb Bars image

Fresh berries snuggled under a crumb top.

Provided by KIRKFAMILY

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 24

Number Of Ingredients 14

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons lemon zest
1 pinch salt
½ cup butter, chilled and diced
1 egg
1 teaspoon vanilla extract
2 cups fresh blueberries
¼ cup white sugar
⅛ teaspoon ground nutmeg
5 tablespoons butter, softened
½ cup packed brown sugar
¾ cup all-purpose flour
¼ cup confectioners' sugar for dusting

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.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 21.6 g, Cholesterol 24.3 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 48.9 mg, Sugar 10.1 g

LEMON-BLUEBERRY BARS



Lemon-Blueberry Bars image

Provided by Hedy Goldsmith

Categories     dessert

Time 1h40m

Yield 12 to 14 squares

Number Of Ingredients 14

8 ounces cold unsalted butter, cut into small cubes, plus more for the baking dish
2 cups all-purpose flour
2/3 cup confectioners' sugar
1/2 cup dehydrated blueberries ground to a powder (you should have 1/3 cup powder)
Finely grated zest of 1 lemon
3/4 teaspoon kosher salt
4 large eggs, at room temperature
1 3/4 cups granulated sugar
1/2 cup plus 1 Tbs. freshly squeezed lemon juice
2 Tbs. finely grated lemon zest
1/4 cup all-purpose flour
1 tsp. baking powder
1/2 pint (1 cup) fresh blueberries
Confectioners' sugar for serving

Steps:

  • For the blueberry crust: Heat the oven to 350 degrees F. Butter a 9x12-inch baking dish.
  • In the bowl of a food processor, combine the flour, confectioners' sugar, blueberry powder, lemon zest, salt and cold butter cubes. Pulse several times until a ball starts to form. Place the dough in the buttered dish and press down firmly to form and even bottom crust. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly. Set aside.
  • For the lemon filling: In a mixing bowl, whisk together the eggs, sugar, lemon juice and lemon zest. Sift the flour and baking powder together and add to the eggs. Mix well. Pour the lemon filling over the crust. Scatter the fresh blueberries over the filling. Return to the oven and bake until the filling is set when the pan is jiggled, 20 to 25 minutes. Remove from the oven and let cool completely before cutting into squares.
  • Dust with confectioners' sugar. The bars will keep for 4 to 5 days in the refrigerator. Try freezing the bars with wooden popsicle sticks inserted in them for a cooling summertime treat!

LEMON-BLUEBERRY BARS



Lemon-Blueberry Bars image

Sweet and tangy, these satisfying bars are great for dessert, a snack on the go, or as a treat tucked into a child's brown-bag lunch. Plus, they're packed with everyone's favorite antioxidant superfood: blueberries.

Provided by Carolyn Casner

Categories     Healthy Blueberry Recipes

Time 2h40m

Number Of Ingredients 8

1 ¼ cups graham cracker crumbs
4 tablespoons salted butter, melted
1 tablespoon granulated sugar
Zest of 1 lemon, divided
1 (14 ounce) can sweetened condensed milk
½ cup lemon juice
1 large egg
1 cup fresh blueberries

Steps:

  • Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
  • Stir graham cracker crumbs, butter, sugar and half the lemon zest together in a medium bowl. Press the mixture firmly and evenly into the prepared pan. Bake until lightly browned around the edges, about 10 minutes. Let cool in the pan on a wire rack for at least 10 minutes.
  • Meanwhile, thoroughly whisk condensed milk, lemon juice, egg and the remaining lemon zest together in a medium bowl. Stir in blueberries. Pour the filling evenly over the baked crust. Bake until set, 16 to 18 minutes. Let cool at room temperature for 1 hour. Cover and refrigerate for at least 1 hour more.

Nutrition Facts : Calories 273 calories, Carbohydrate 40 g, Cholesterol 49 mg, Fat 11 g, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, Sodium 129 mg, Sugar 31 g

LEMON BLUEBERRY BARS



Lemon Blueberry Bars image

My "go to" summer recipe. Found this on https://www.twopeasandtheirpod.com/lemon-blueberry-bars.

Provided by Splash035

Categories     Dessert

Time 35m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 9

zest of one lemon
1/4 cup granulated sugar
6 tablespoons butter, melted
1 1/2 cups graham cracker crumbs
2 large egg yolks
1 (14 ounce) can sweetened condensed milk (can use fat free)
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries

Steps:

  • Preheat the oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray. Set aside.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
  • To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.
  • Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
  • Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.

Nutrition Facts : Calories 177.1, Fat 7.9, SaturatedFat 4.4, Cholesterol 42.9, Sodium 108.3, Carbohydrate 24.6, Fiber 0.5, Sugar 20.2, Protein 3

LEMON-BLUEBERRY BARS



Lemon-Blueberry Bars image

Fresh blueberries make these lemon bars a bit sweeter than usual, and very jammy, but without compromising their essential acidity. The grated lime zest gives the curd another note of citrus complexity. But if you'd rather leave out the lime, use more lemon zest. Or try playing with orange and grapefruit zests. The filling stays pretty soft in these tender bars, so it's best to keep them in the fridge until right before serving, then dust with powdered sugar at the last minute.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h30m

Yield 16 servings

Number Of Ingredients 15

1 1/4 cups/160 grams all-purpose flour
1/3 cup/40 grams confectioners' sugar, plus more for dusting
1 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt
10 tablespoons/140 grams cold unsalted butter, cubed
1 1/2 cups/300 grams granulated sugar
3/4 cup/180 milliliters fresh lemon juice (from 4 to 8 lemons)
3 large egg yolks
2 large eggs
2 teaspoons cornstarch
Pinch of fine sea salt
8 tablespoons/113 grams unsalted butter (1 stick), diced
1/2 tablespoon finely grated lemon zest
1 1/2 teaspoons finely grated lime zest (optional or substitute lemon zest)
3/4 cup/80 grams fresh blueberries

Steps:

  • Heat oven to 325 degrees and line a 9-inch square baking dish with parchment paper so it hangs over the edges on all sides by a few inches. (You may need to use two pieces of parchment.)
  • Make the crust: In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, lemon zest and salt. Add butter and pulse until a crumbly dough forms, about 10 seconds. (Or mix dry ingredients in a bowl and use pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.) Press dough into prepared pan. Bake until light golden, 25 to 35 minutes.
  • As crust bakes, make the curd: In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and fine sea salt until well combined. Place over medium heat and stir with a heatproof rubber spatula (or wooden spoon), making sure to scrape around the sides and edges of the pot, until mixture is simmering and thickened, 5 to 10 minutes.
  • Bring mixture to a boil and let cook for about 30 seconds, but no longer than 1 minute. Immediately strain through a fine mesh sieve into a bowl. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries.
  • Pour mixture over crust, then stir to evenly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 33 to 45 minutes. Transfer to a wire rack to cool to room temperature. Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with confectioners' sugar right before serving.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 67 milligrams, Sugar 22 grams, TransFat 1 gram

LEMON-BLUEBERRY BLONDIE BARS



Lemon-Blueberry Blondie Bars image

Summer is a time to simply take it easy, and that's so much of what I love about this buttery blondie recipe. Not only does it capitalize on one of the most iconically refreshing summer flavor romances of all (lemon + blueberry forever), but it couldn't be simpler to whip up at a moment's notice. You may very well have every ingredient called for in your kitchen right now, and all you need is 25 hands-on minutes to pull these scrumptious lemon-blueberry bars together. P.S. If you happen to be a real citrus fanatic, consider doubling the glaze recipe for a more generous drizzle.

Provided by Darcy Lenz

Time 1h20m

Yield 9

Number Of Ingredients 13

¾ cup unsalted butter
2 ounces white chocolate, finely chopped
1 cup packed light brown sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon kosher salt
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup fresh blueberries
⅔ cup powdered sugar, sifted
4 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 9-inch square baking pan with parchment paper, allowing a 1-inch overhang.
  • Melt butter in a small saucepan over medium heat. Add white chocolate and stir until chocolate is melted and incorporated with the butter. Scrape mixture into a large mixing bowl and whisk in the brown sugar until smooth. Whisk in the lemon juice, zest, and salt until all is combined. Whisk in egg, egg yolk, and vanilla extract.
  • Stir in flour. Using a rubber spatula, fold in blueberries. Scrape batter into the prepared pan and smooth into an even layer; it will be a bit thick.
  • Bake in the preheated oven until golden brown, 35 to 40 minutes. Transfer to a wire rack and allow blondies to cool for at least 15 minutes in the pan. When ready to serve, lift the blondies out of the pan using the parchment paper overhang and place on a cutting board.
  • To make the glaze: Whisk powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the blondies. Slice and serve.

Nutrition Facts : Calories 425.2 calories, Carbohydrate 61.2 g, Cholesterol 85.4 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 11.3 g, Sodium 130.8 mg, Sugar 38.4 g

LEMON-BLUEBERRY BARS



Lemon-Blueberry Bars image

Bake up Lemon-Blueberry Bars for a moist, fruity treat. Our Lemon-Blueberry Bars join yellow cake and cream cheese with lemon zest and fresh blueberries.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 1h20m

Yield 32 servings

Number Of Ingredients 7

1/2 cup butter
1 pkg. (2-layer size) yellow cake mix
2 eggs, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 Tbsp. zest and 3 Tbsp. juice from 1 lemon
2-1/2 cups fresh blueberries

Steps:

  • Heat oven to 350ºF.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
  • Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.
  • Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

BLUEBERRY-LEMON BARS



Blueberry-Lemon Bars image

Gold Medal® all-purpose flour provides a great addition to these sweet and tangy bars made with blueberry and lemon - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 36

Number Of Ingredients 8

2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon grated lemon peel
1 cup butter or margarine, softened
3/4 cup blueberry preserves
2 teaspoons grated lemon peel
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice

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.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 35 mg, Sugar 8 g, TransFat 0 g

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Top the crust with the blueberries. In a medium bowl, whisk the eggs, flour, sugar, cream, lemon zest and salt just until smooth. Pour the custard over the blueberries. Bake at 350° for 50-60 minutes. The center will still be a little jigly, but the edges should be set. Allow to cool to room temperature before serving.
From thecreativebite.com
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BLUEBERRY-LEMON CRUNCH BARS RECIPE | SOUTHERN LIVING
Cool completely, about 30 minutes. Advertisement. Step 2. Prepare the Crust: Stir together flour, pecans, baking powder, and salt in a medium bowl. Step 3. Combine sugar, butter, and shortening in a large bowl, and beat with an electric mixer on …
From southernliving.com
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EASY LEMON BLUEBERRY OATMEAL BARS RECIPE | JOYFUL HEALTHY EATS
2016-03-11 Preheat oven to 350. Line the bottom of an 8×8 pan with parchment paper and spray with cooking spray for easy removal. To make the crust & crumble, to a large bowl add melted butter, white whole wheat flour, regular oats, honey, brown sugar, lemon zest and salt. Mix until just combined, mixture should be a little crumbly.
From joyfulhealthyeats.com
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BLUEBERRY BARS RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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LEMON BLUEBERRY BARS - GETCRACKING.CA
Let cool in pan on rack. Lemon Blueberry Filling: In a large bowl, whisk eggs, sugar, flour, lemon zest, lemon juice and salt until combined. Pour over cooled base; sprinkle with blueberries. Bake for 25-30 minutes, or until centre is set. Let cool completely in pan on rack. Chill uncovered for at least 2 hours before serving.
From getcracking.ca
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Top Asked Questions

What zest do you put in blueberry lemon bars?
Fresh blueberries make these lemon bars a bit sweeter than usual, and very jammy, but without compromising their essential acidity. The grated lime zest gives the curd another note of citrus complexity. But if you’d rather leave out the lime, use more lemon zest. Or try playing with orange and grapefruit zests.
How to make blueberry ice cream bars?
Whisk melted butter and sugars. Add egg, egg yolk, vanilla, lemon juice, and lemon zest. Add flour, baking powder, and salt. Stir in blueberries (tossed with a little flour). Pour into a lined and greased 8×8 baking pan and bake. Once the bars have cooled, prepare the icing. Whisk powdered sugar, milk, melted butter, vanilla, and lemon zest.
How long to bake blueberry bars?
For the Filling: 1 Toss together the lemon juice, sugar, cornstarch and blueberries until well combined. Pour the blueberries mixture on... 2 Bake for 30 to 35 minutes or until the top and sides are golden. Allow cooling at room temperature before cutting them... 3 Yields: 15 to 18 bars More ...
What are lemon blueberry Crumble bars made of?
Made with wholesome ingredients, these scrumptious bars are made with butter, egg, sugar, flour, baking powder, lemon zest, lemon juice, and fresh blueberries. That’s it! Lemon Blueberry Crumble Bars are perfect with a cup of coffee in the morning!

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