BLUEBERRY PIE BARS
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
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 CRUMB BARS
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
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 CREAM CHEESE CRUMB BARS RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 F. Grease a 9×13 inch pan. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Cream the cream cheese with sugar. Add beaten egg and vanilla. Stir well to combine. Drop by tablespoon over the blueberries. Crumble remaining dough over the top. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
BLUEBERRY CREAM CHEESE CRUMB CAKE
Yum! This blueberry crumb cake is delightful. The cake dense and slightly sweet. You get a great surprise when you bite in and taste the cream cheese and blueberries in the middle. The crumb topping adds a little crunch. This will be great for breakfast, brunch or even dessert if you don't like overly sweet desserts.
Provided by Patti Rahilly- Jones
Categories Cakes
Time 1h30m
Number Of Ingredients 20
Steps:
- 1. Grease a 9 x 13 pan and pre-heat oven to 350. For the filling, beat together cream cheese and sugar.
- 2. Once creamed, add vanilla and egg. Set aside.
- 3. For the cake, in another bowl combine flour, baking powder, baking soda, and salt.
- 4. In a separate bowl, cream together butter, granulated sugar, eggs and vanilla.
- 5. Add the flour mixture alternately with the sour cream into the wet batter until well blended.
- 6. Pour half the batter into a well-greased 9x13 pan.
- 7. Spread the cream cheese filling over the batter.
- 8. Place about a pint of blueberries, I use a little more, over the cream cheese mixture. Cover the cream cheese layer with remaining batter.
- 9. For the crumb topping, using a pastry blender combine cold butter, flour and sugar until the mixture looks like small peas.
- 10. Sprinkle the crumb topping over the top of the cake. Bake in a 350 oven for 55- 60 minutes. Test in center with toothpick. DO NOT LET THE TOP GET BROWN! It will be overbaked and dry!
- 11. Let cool, cut and enjoy!!
BLUEBERRY CRUMBLE BARS
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
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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- Preheat oven to 350°F and prepare a 9x13 pan by lining with parchment paper or coating with cooking spray.
- In a large bowl, mix the butter, sugar and brown sugar. Then stir in the baking soda, salt, flour and oatmeal until combined. Press half of the mixture into the bottom of the pan and bake for 13 minutes.
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- Line an 8 x 8 square cake pan or a 7 x 9" rectangle pan with parchment paper leaving an overhang so you can pick the bars out.
- In a bowl of a food processor - add flour, sugar, salt, vanilla extract, and butter. Pulse a few times - until breadcrumb consistency. Tip - Alternatively, you can use a pastry blender or your fingers to squish the butter into the flour until you reach a breadcrumb consistnecy
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