Lattice Blackberry Bars Recipes

BLACKBERRY CRUMB BARS

Blackberry Crumb Bars image

Blackberry Crumb Bars are an easy, sweet summer breakfast. Bakery-style layer bars with a buttery crumb topping and fresh blackberry filling.

Provided by Sabrina Snyder

Categories Dessert

Time 55m

Number Of Ingredients 11

Ingredients

1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar (, packed)
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter
1 large egg yolk
2 cups fresh blackberries
1 tablespoon lemon juice
1/4 cup sugar
1 tablespoons cornstarch

Steps:

Preheat the oven to 375 degrees and spray an 8x8 pan with baking spray.
Add flour, sugar, brown sugar, baking powder, salt, butter and egg to a food processor and pulse until a crumbly dough starts coming together.
Add half the dough to your baking pan and press down in an even layer gently.
In a large bowl mix the blackberries, lemon juice, 1/4 cup sugar and cornstarch.
Pour mixture over the crust.
Crumble the remaining flour mixture over the top of the blackberries.
Bake for 40-45 minutes until golden brown.

Nutrition Facts : Calories 154 kcal, Carbohydrate 22 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 22 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

BLUEBERRY LATTICE BARS

Blueberry Lattice Bars image

Since our area has an annual blueberry festival, my daughters and I are always looking for new berry recipes to enter in the cooking contest. These lovely, yummy bars won a blue ribbon one year. -Debbie Ayers, Baileyville, Maine

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

1-1/3 cups butter, softened
2/3 cup sugar
1/4 teaspoon salt
1 large egg, room temperature
1/2 teaspoon vanilla extract
3-3/4 cups all-purpose flour
FILLING:
3 cups fresh or frozen blueberries
1 cup sugar
3 tablespoons cornstarch

Steps:

Cream butter, sugar and salt until light and fluffy, 5-7 minutes; beat in egg and vanilla. Gradually beat in flour. Divide dough in half; shape each into a 1-in.-thick rectangle. Wrap and refrigerate 2 hours or overnight., Preheat oven to 375°. Place blueberries, sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring frequently; cook and stir until thickened, about 2 minutes. Cool slightly., Roll each portion of dough between 2 sheets of waxed paper into a 14x10-in. rectangle. Place rectangles on separate baking sheets; freeze until firm, 5-10 minutes. Place 1 rectangle in a greased 13x9-in. baking pan, pressing onto bottom and about 1/2 in. up the sides. Add filling., Cut remaining rectangle into 1/2-in. strips; freeze 5-10 minutes to firm. Arrange strips over filling in crisscross fashion. If desired, press edges with a fork to seal strips. Bake until top crust is golden brown, 30-35 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 233 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 109mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

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