BLUEBERRY CRUMB BARS
Think of this as a blueberry crisp turned into a hand-held treat. Oats and fresh blueberries combine for a sweet, uncomplicated dish. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, oats and butter until crumbly. Press 3 cups into a greased 9-in. square baking pan. Bake 15 minutes. Cool on a wire rack 5 minutes., Meanwhile, in a small bowl, combine preserves, blueberries and lemon juice. Spread over crust. Stir pecans and cinnamon into remaining crumb mixture. Sprinkle over top., Bake until lightly browned, 18-20 minutes. Cool on a wire rack before cutting into bars.
Nutrition Facts : Calories 429 calories, Fat 18g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 362mg sodium, Carbohydrate 66g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.
BLUEBERRY CAKE BARS
Super moist Blueberry Cake Bars are made with fresh blueberries and are perfect for breakfast, brunch, or dessert!
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 9x13 baking dish.
- Combine flour, sugar, baking powder, nutmeg, salt and lemon zest in a mixing bowl.
- Add milk, butter, egg, and vanilla and beat until well blended.
- Pour into prepared pan.
- Sprinkle blueberries on top.
- In a small bowl, combine topping ingredients and toss with a fork until crumbly.
- Sprinkle topping over blueberries.
- Bake for 40 minutes or until lightly browned.
Nutrition Facts : Calories 135 kcal, Carbohydrate 23 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 64 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
BLUEBERRY PIE BARS
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.
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