Lemon Blueberry Blondie Bars Recipes

LEMON-BLUEBERRY BARS

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

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.

BLUEBERRY LEMON BLONDIES

Steps:

• Preheat the oven to 350 F, line 8×8 inch baking dish with parchment paper, leaving a large overhang the sides so you can easily lift the blondes from the pan.
• In a separate bowl, stir together flour, baking powder and salt, set aside.
• Beat softened butter, sugar and lemon zest for 2 minutes. Add egg and mix to combine.
• Next, add lemon juice and mix to combine. It won't come together completely, but that's OK.
• Add flour mixture and mix until all combined well.
• Finally, using a rubber spatula, gently fold in blueberries.
• Spread the mixture in the prepared dish and bake 25-30 minutes, or until it's lightly golden brown on the edges and the center has set completely.
• Cool to a room temperature
• To make the glaze, in a food processor, pulse lemon juice and frozen blueberries (use frozen blueberries to get intense purple color). Strain the juice. Stir powdered sugar and 1 Tablespoon of the juice. Add more juice if needed. The glaze should be spreadable but not too runny. If it's too thin add more powdered sugar, and if it's too thick add more juice until reach desired consistency.
• Spread over blondies and let harden, about 10 minutes, before serving.

BLUEBERRY LEMON BLONDIES

Steps:

• Preheat oven to 350 degrees. Spray a 9×9 baking pan cooking spray or line with foil and set aside.
• In a large mixing bowl, beat together butter, sugar, and lemon zest until light and fluffy. Add eggs one at a time and continue to mix.
• Add lemon juice, flour and baking powder, and mix until well combined. Stir in blueberries.
• Pour batter into prepared pan and smooth into an even layer.
• Bake for 25 minutes, or until a toothpick inserted into the blondies comes out clean. Let blueberry lemon blondies cool for 10-15 minutes.
• To make the glaze, whisk together powdered sugar, lemon juice, half and half, and lemon zest.
• Pour over blondies and spread evenly to coat.
• Let blondies cool completely before slicing and serving.

LEMON-BLUEBERRY BLONDIE BARS

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.

LEMON BLUEBERRY BARS

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.

BLUEBERRY BLONDIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 8-inch (20 cm) square baking dish with nonstick spray and line with parchment paper. Let the parchment hang over 2 sides of the pan for easy removal.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, whisk together the butter and brown sugar until smooth. Add the egg and vanilla and whisk to combine. Stir in the dry ingredients until just combined, then fold in 1 cup of blueberries.
• Transfer the batter to the prepared pan and smooth the top. Gently press the remaining ½ cup (50 g) blueberries into the top of the batter.
• Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean. Let the blondies cool for 15-20 minutes before removing from the pan and slicing.
• Enjoy!