Lemon Blueberry Crumb Bars Recipe 445

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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

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 CRUMB BARS



Blueberry Lemon Crumb Bars image

Make and share this Blueberry Lemon Crumb Bars recipe from Food.com.

Provided by Mysterygirl

Categories     Bar Cookie

Time 50m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons freshly grated lemon rind
1 pinch salt
1/2 cup cold butter or 1/2 cup margarine, cut up
1 large egg
1 teaspoon vanilla extract
5 tablespoons butter, softened
1/2 cup firmly packed brown sugar
3/4 cup all-purpose flour
2 cups fresh blueberries
1/4 cup granulated sugar
1/8 teaspoon nutmeg
powdered sugar

Steps:

  • Heat oven to 400°.
  • Grease 13 x 9-inch baking pan.
  • Combine flour, granulated sugar, lemon peel and salt in food processor and pulse.
  • With machine on, add butter through feed tube.
  • Whisk egg with vanilla in bowl; with machine on, add through feed tube until combined.
  • (Mixture will be crumbly) Press evenly into prepared pan.
  • Bake 12 to 15 minutes until golden.
  • (Crust will crack but that's okay) Cool.
  • For the crumb topping: Stir butter and brown sugar in medium bowl until smooth.
  • Stir in flour.
  • Sprinkle blueberries over baked crust.
  • Combine sugar and nutmeg in cup and sprinkle over berries.
  • Crumble on topping.
  • Bake 20 to 25 minutes, until browned.
  • Cool.
  • Sprinkle with powdered sugar.
  • Cut into bars.

Nutrition Facts : Calories 147.3, Fat 6.6, SaturatedFat 4, Cholesterol 25.3, Sodium 55.9, Carbohydrate 20.4, Fiber 0.7, Sugar 8.8, Protein 1.9

BLUEBERRY AND LEMON SHORTBREAD CRUMBLE BARS



Blueberry and Lemon Shortbread Crumble Bars image

Crisp lemon shortbread, topped with tart blueberry jam and an oaty crumble, then baked up to perfection! So many textures and flavours in one bite, these are bound to become an instant favourite!

Provided by anniesnomsblog

Categories     Bar Cookie

Time 50m

Yield 9 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter, at room temp
1 3/4 cups plain flour
2 tablespoons cornflour
3 tablespoons icing sugar
1 lemon, zest of
1 pinch salt
3/4 cup blueberry jam, warmed in the microwave for 10-15 seconds
1/4 cup unsalted butter, at room temp
1/2 cup plain flour
2 tablespoons light brown sugar
1/3 cup oats, not quick cook

Steps:

  • Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan.
  • Place the butter, flours, icing sugar, lemon zest and salt into a large bowl or the bowl of your stand mixer.
  • Mix on med-high for 2-3 minutes until you have a crumbly mix, with no large lumps of butter. This dough will not come together like a normal dough, that's fine!
  • Tip the shortbread into your greased pan. Spread and level with a spatula/the back of a wooden spoon.
  • In a separate, medium sized bowl, place the 1/2 stick of butter, flour, sugar and oats.
  • Mix together with your fingers, until the mix resemble bread crumbs. Some larger lumps are fine. Leave to one side.
  • Place the blueberry jam into a small heatproof bowl and heat for 10-15 seconds. This just makes it easier to spread.
  • Pour over the shortbread and spread until level. Leave a small 1/2 inch gap around the edges.
  • Sprinkle the jam layer with the crumble mix, it's fine if there are a few gaps.
  • Place in the oven for 35-40 mins until the top is lightly browned, the jam is bubbling and an inserted skewer into the middle comes out piping hot.
  • Leave to cool completely in the pan.
  • Once cooled, slice into 9-12 bars. Bars will keep in an airtight container, at room temperature for 3 days.

Nutrition Facts : Calories 394.6, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.7, Sodium 29.7, Carbohydrate 58.3, Fiber 1.9, Sugar 23.8, Protein 4.6

LEMON AND BLACKBERRY CRUMB BARS



Lemon and Blackberry Crumb Bars image

A yummy everyday or special-occasion treat, these Lemon and Blackberry Crumb bars are made with fresh blackberries.

Provided by By Bree Hester

Categories     Dessert

Time 2h

Yield 18

Number Of Ingredients 10

1/2 cup butter, softened
1 cup packed brown sugar
1 1/3 cups Gold Medal™ all-purpose flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon salt
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon grated lemon peel
1/2 cup fresh lemon juice
1 pint (2 cups) fresh blackberries

Steps:

  • Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray.
  • In large bowl, beat butter and brown sugar with spoon until well blended. Add flour, oats, baking powder and salt; stir until mixture is crumbly. Press half of mixture in bottom of pan.
  • In small bowl, stir together condensed milk, lemon peel and lemon juice. Pour over crust in pan. Scatter blackberries over lemon mixture. Sprinkle remaining crumb mixture over top.
  • Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Refrigerate until completely cooled, about 45 minutes. For bars, cut into 6 rows by 3 rows. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

BLUEBERRY CRUMBLE BARS



Blueberry Crumble Bars image

These bars are always a big hit and are a great way to use those fresh summer berries--though frozen blueberries work just as well. They're especially great with a scoop of vanilla bean ice cream on top.

Provided by magicallydelicious

Categories     Blueberry Desserts

Time 1h45m

Yield 24

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 ½ cups quick cooking oats
1 ½ cups white sugar, divided
½ teaspoon ground cinnamon
½ teaspoon baking soda
¾ cup cold butter
2 cups blueberries
2 tablespoons cornstarch
2 tablespoons lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.
  • Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture.
  • Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.

Nutrition Facts : Calories 156.7 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 67.7 mg, Sugar 13.8 g

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