BLUEBERRY BARS
These bars taste like blueberry cheesecake.
Provided by Anne Warren
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
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 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
ULTIMO'S NO-BAKE BLUEBERRY SQUARES
This is an excellent no bake cheesecake dessert with blueberries. Easy to make, and looks beautiful when served.
Provided by U L T I M O B A K E R X
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.
- In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 28.2 g, Cholesterol 30.7 mg, Fat 15.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 9.9 g, Sodium 170.2 mg, Sugar 23.1 g
DELICIOUS BLUEBERRY SQUARES!
This has to be one of the best recipes for blueberry squares... taken my "Favorite Summertime Recipes" folder! You may use all blueberries, and the larger amount of cornstarch, if you prefer a more "gelatinous" filling, rather than a bit loose. If you follow directions carefully, you will have the most fantastic blueberry squares... I promise! Don't forget, chill for 30 minutes before baking! Please, do the crust only in the processor otherwise it will not have good results! Prep time includes chilling time of 30 minutes. Even better...use 2 cups blueberries with 1 cup raspberries if desired!
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 7 x 11-inch baking pan.
- Line bottom with a sheet of parchment paper; set aside.
- In a food processor, put the flour, oatmeal, brown sugar, baking powder, salt and cinnamon; PULSE to blend for 20 seconds.
- Add in the COLD butter chunks, and PULSE to cut in the butter into the dry ingredients until you have a crumbly mass (not dry, but not sticking together).
- Toss together the berry mixture with the sugar, cornstarch and lemon juice.
- Spread/pat (LIGHTLY) half of the oatmeal mixture on the bottom of the pan.
- Top/spread with the blueberry/cornstarch mixture as evenly as you can.
- Top/sprinkle with the remaining oatmeal mixture, and press down slightly.
- Chill the pan for 30 minutes (THIS IS IMPORTANT! must be chilled).
- Set oven to 350 degrees.
- Bake for 30-40 minutes, or until the fruit starts to bubble.
- Cool pan very well before cutting, or refrigerate for 2-3 hours before cutting into squares.
- Delicious!
FRESH BLUEBERRY BARS
Make and share this Fresh Blueberry Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h
Yield 12 bars
Number Of Ingredients 11
Steps:
- In a mixing bowl, add the flour and brown sugar; stir to mix.
- With a pastry blender, cut in the butter until mixture resembles coarse meal.
- Press 1 1/3 cup of mixture onto the bottom of an ungreased 8-inch square baking pan.
- In another bowl, mix together the cinnamon, baking soda, and salt.
- Add the remaining crumb mixture, sour cream, egg, and vanilla; stir to blend.
- Add blueberries; stir to combine.
- Spoon filling mixture evenly over the crust.
- Bake at 350 degrees for 35 minutes.
- Cool in the pan.
- Sprinkle with powdered sugar.
- Cut into bars and serve.
Nutrition Facts : Calories 158.7, Fat 6.4, SaturatedFat 3.8, Cholesterol 32, Sodium 171, Carbohydrate 23.7, Fiber 0.7, Sugar 14.6, Protein 2
BLUEBERRY ZUCCHINI SQUARES
I saw a bar recipe on a box of muffin mix using apple and lemon zest. I tried it from scratch with shredded zucchini and fresh blueberries instead. It's a tasty combo. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter., Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.
Nutrition Facts : Calories 270 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 197mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY TORTE SQUARES
Super healthy blueberries star in this family-favorite dessert. Can't find fresh blueberries? Frozen work just as well. -Michele Raines, Lyndonville, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, cream butter and 2 tablespoons sugar. Gradually add flour and mix well. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes. , Meanwhile, in a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature., Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares.
Nutrition Facts : Calories 178 calories, Fat 9g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 76mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
FRESH BLUEBERRY SQUARES
If you're looking for an easy, delicious blueberry recipe...you've just found it! I've had this one for over 40 years, and make it at least once every blueberry season. The texture is moist, soft & a little chewy, with a slight crunch from the cinnamon-sugar topping. All together, they create a bit of magic in your mouth!
Provided by Angela (Grammy) Derby
Categories Cakes
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350'F.
- 2. Sift flour, baking powder, salt and cinnamon onto waxed paper.
- 3. Melt butter in large saucepan, over low heat. Remove from burner. Beat in brown sugar, granulated sugar, eggs and vanilla, until smooth consistency.
- 4. Gently fold in blueberries, so as not to crush them.
- 5. Carefully stir in flour mixture a little at a time. Again, trying not to crush too many blueberries. Mix thoroughly. The batter will be thick.
- 6. Spread into a greased (I use Pam) 9x13" pan. (I put a little Pam on my fingers and press it into place.) Make a mixture of cinnamon & sugar, and sprinkle over the top.
- 7. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and cut into squares.
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