Blueberry Cookie Bars Recipes

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BLUEBERRY CRUMB BARS



Blueberry Crumb Bars image

Cheap and easy to make. Kids love them. Any berry can be used.

Provided by A. Beavers

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h

Yield 15

Number Of Ingredients 10

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 egg
¼ teaspoon salt
1 pinch ground cinnamon
4 cups fresh blueberries
½ cup white sugar
3 teaspoons cornstarch

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
  • In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
  • In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  • Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 45.3 g, Cholesterol 12.4 mg, Fat 14.4 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 76.9 mg, Sugar 23.9 g

BLUEBERRY BARS



Blueberry Bars image

These bars taste like blueberry cheesecake.

Provided by Anne Warren

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 12

Number Of Ingredients 11

1 cup all-purpose flour
1 ¼ teaspoons baking powder
½ cup shortening
¾ cup white sugar
3 eggs
¾ teaspoon almond extract
⅓ cup milk
1 ½ cups fresh blueberries
⅓ cup confectioners' sugar
6 tablespoons cream cheese, softened
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
  • To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries.
  • To make the topping: In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered sugar and almond extract. Spread over blueberries.
  • Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 27.1 g, Cholesterol 55 mg, Fat 12.6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 93 mg, Sugar 18 g

BLUEBERRY PIE BARS



Blueberry Pie Bars image

At first glance, these bars may look like every other fruit crumble bar you've had, but they have a secret. Between the jammy fruit and buttery shortbread is a bonus layer of sweetened cream cheese you never knew you needed until now. Wild blueberries are less watery than conventional blueberries and have a more concentrated blueberry flavor that works beautifully in this recipe. They are available frozen and need not be thawed before using, but you can use whichever variety you find. These bars will be delicious no matter what.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 1h10m

Yield 16 servings

Number Of Ingredients 18

10 2/3 ounces/300 grams shortbread cookies (2 5.3-ounce packages)
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
4 tablespoons/60 grams unsalted butter (1/2 stick), melted
8 ounces/225 grams cream cheese, at room temperature
1/4 cup/50 grams plus 1/3 cup/65 grams granulated sugar
1 large egg
3 cups/12 ounces/340 grams wild blueberries, fresh or frozen, but not thawed
1 tablespoon cornstarch
Pinch of kosher salt
5 1/3 ounces/150 grams shortbread cookies (1 5.3-ounce package)
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
1 tablespoon granulated sugar
2 tablespoons unsalted butter, at room temperature
1 large egg yolk

Steps:

  • Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine shortbread cookies, sugar, flour and salt and pulse until you have fine crumbs. Add butter and pulse until crumbs are evenly moistened. Transfer mixture into the prepared pan and press down into an even layer. Bake until fragrant and a shade darker, 15 to 20 minutes.
  • Meanwhile, prepare filling: In a medium bowl, add cream cheese, 1/4 cup of sugar and 1 egg and mix until smooth. In a separate medium bowl, add blueberries, remaining 1/3 cup sugar, cornstarch and salt, and toss to combine.
  • Prepare topping: In a food processor, combine shortbread, flour, salt, baking powder and sugar and pulse to combine. Add butter and egg yolk, and pulse until the mixture is evenly moistened.
  • Remove crust from oven and top it evenly with cream cheese mixture and then blueberry mixture. Sprinkle topping over blueberry layer, squeezing to make some larger clumps. Bake until filling is set and no longer jiggly, 35 to 40 minutes. Transfer to a rack to cool completely then chill in the refrigerator for at least 1 hour.
  • To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 16 squares.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 198 milligrams, Sugar 17 grams, TransFat 0 grams

BLUEBERRY PIE BARS



Blueberry Pie Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 9 bars

Number Of Ingredients 15

Nonstick cooking spray, for pan
1/2 cup unsalted butter, chilled
3/4 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
Pinch kosher salt
1 egg
1/2 heaping cup sour cream
1/3 cup sugar
2 tablespoons lemon juice
1 tablespoon all-purpose flour
4 teaspoons cornstarch
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 cups blueberries

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.

BLUEBERRY COOKIE BARS



Blueberry Cookie Bars image

Make and share this Blueberry Cookie Bars recipe from Food.com.

Provided by CookingONTheSide

Categories     Bar Cookie

Time 55m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 8

2 1/4 cups flour
1 cup blanched sliced almonds
1/2 cup granulated sugar
1/2 teaspoon baking soda
3/4 lb cold unsalted butter, cut into pieces
1 cold egg
1 teaspoon pure vanilla extract
3/4 cup blueberry preserves

Steps:

  • Preheat oven to 350 degrees; line a 9-inch square baking pan with a 12-inch long sheet of foil.
  • Using a food processor, mix the flour, almonds, sugar, baking soda and salt until the nuts are finely ground.
  • Add the butter and pulse until coarse crumbs form.
  • Beat together the egg and vanilla; drizzle over the dough mixture.
  • Transfer the mixture to a large bowl and knead with your fingertips until clumpy.
  • Transfer two-thirds of the dough to the pan and press into the bottom to form an even layer.
  • Spread the preserves on top.
  • Dot the top with the remaining dough in clumps.
  • Bake until the edges are lightly golden, 35-40 minutes.
  • Let cool completely.
  • Turn out the pan, remove the foil and cut into squares.

Nutrition Facts : Calories 320.8, Fat 20.6, SaturatedFat 11.3, Cholesterol 57.4, Sodium 51.4, Carbohydrate 31.3, Fiber 1.3, Sugar 13.8, Protein 3.7

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Instructions. 1 Step 1: Prep the dry ingredients and blueberries. Start by preheating your oven to 400°F. In a small bowl, mix together the flour, baking powder and ... 2 Step 2: Cream the butter and sugar. 3 Step 3: Make the dough. 4 Step 4: Chill the dough, then bake the cookies.
How do you make Blueberry Cheesecake bars?
These bars taste like blueberry cheesecake. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish. To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries.
How do you make a blueberry cake?
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Bake in preheated oven for 45 minutes, or until top is slightly brown.
What are gooey blueberry Cookie Bars?
Today’s fresh Gooey Blueberry Cookie Bars are just the treat to usher us into berry season. I made a simple buttery shortbread cookie crust with lime and orange zest to punch up the flavor. Then I made a sweet blueberry filling with fresh blueberries, sweetened condensed milk, and cornstarch.

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