Blueberry And Lemon Shortbread Crumble Bars Recipes

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BLUEBERRY SHORTBREAD BARS



Blueberry Shortbread Bars image

You can use any summer fruit in these bars, as long as you don't use too much and it's not too wet. I hope you give this a try soon. Enjoy!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 9

½ cup cold unsalted butter, cut into small cubes
1 ½ cups sifted all-purpose flour
½ cup white sugar
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon Chinese five-spice powder
1 egg yolk
½ teaspoon ice water, or more if needed
¾ cup fresh blueberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
  • Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
  • Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
  • Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
  • Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.7 g, Cholesterol 37.4 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5 g, Sodium 162.6 mg, Sugar 9.3 g

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

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     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

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

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

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