Best Berry Best Lemon Bars Recipes

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BLUEBERRY LEMON BARS



Blueberry Lemon Bars image

This blueberry lemon bar recipe is so easy to make, and the tangy and sweet flavor of the lemons combined with the refreshing sweetness of the blueberries makes this one of our favorite desserts!

Provided by Sierra Park

Categories     Dessert

Time 1h5m

Number Of Ingredients 14

1/2 cup butter
1/4 cup granulated sugar
1/4 teaspoons salt
1 teaspoons vanilla extract
17 tablespoons all-purpose flour (1 cup + 1 tablespoon)
3 eggs
1 cup granulated sugar
4 tablespoons flour
1/2 cup lemon juice (about 3 lemons of juice)
1/2 - 1 cup fresh blueberries
1 teaspoon powdered sugar (optional for topping)
Two mixing bowls
9x9 glass baking pan
Sieve

Steps:

  • Preheat the oven to 335° and line the 9x9 pan with parchment paper
  • In a mixing bowl, melt the butter by microwaving for 60-90 seconds (depending on the microwave)
  • Add the sugar, salt, and vanilla extract to the butter and whisk until the sugar has dissolved
  • Sift in flour and whisk until the mixture becomes thick and looks like cookie dough
  • Add the dough into the pan and using your hands or a rubber spatula, pat down the dough to an even thickness into the parchment paper. Brush down the sides so the sides don't stick up
  • Bake for 20-25 minutes, until shortbread is set
  • While the shortbread is in the oven, whisk 3 eggs in a bowl
  • Add sugar, flour, and lemon juice separately, making sure to whisk each one in fully before adding the next. The mixture should be smooth after adding the lemon juice
  • Add blueberries and mix all together
  • When the crust is done, poke holes all over the surface with a fork. This will both prevent the crust from puffing up when baked with the filling and also help the filling stick better to the crust
  • Pour the filling on top of the crust and make sure the blueberries are spread evenly
  • Bake again for 25-30 minutes, or until the middle of the lemon bar is set and doesn't move when you gently shake the pan
  • Cool at room temperature for at least an hour, until it's completely cooled, then cool it in the fridge for at least 2 hours
  • Optionally top with powdered sugar, then cut into 9 pieces and enjoy!

Nutrition Facts :

LEMON BLUEBERRY BARS (EASY CRUMB BARS!)



Lemon Blueberry Bars (easy crumb bars!) image

These lemon blueberry crumb bars are simply the best! Made with a real blueberry pie filling sandwiched between two layers of soft, buttery, tender oat crumble! They are incredibly easy to prepare, totally customizable and absolutely delicious! These pie bars will definitely become your family's new favorite breakfast, snack and dessert!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     Breakfast     Dessert     Snack

Time 1h5m

Number Of Ingredients 13

5 Cups Fresh or Frozen Blueberries (- divided (SEE NOTES))
½ cup Granulated Sugar
2 TBS + 1 tsp Cornstarch
1 TBS Fresh Lemon Juice (- (about ½ small lemon)
1 tsp EACH: Lemon Zest & Vanilla Extract (- (about 1 small lemon))
Kosher Salt
2 Cups Old Fashioned Oats (- leveled)
1 ½ Cups All Purpose Flour (- spooned & leveled (SEE NOTES))
1 Cup Light Brown Sugar (- packed)
1 tsp EACH: Baking Powder & Cinnamon
½ tsp Vanilla Extract
1 Cup Cold Butter (- cubed (2 Sticks))
2-3 TBS Cold Water

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides of the pan (this will make it easy to lift the bars out of the pan). Set aside.
  • Prepare the filling: In a small saucepan, combine 3 cups of the blueberries, sugar, cornstarch, lemon juice and 1/8 teaspoon kosher salt. Place pan over medium-low heat. Cook, stirring frequently, for about 6-8 minutes, or until the berries start to soften and release their juices.
  • Increase heat to medium-high and bring to a boil while stirring constantly. Reduce heat to maintain a gentle boil and cook, stirring constantly, for 2 minutes, or until the mixture is thickened. Remove from heat.
  • Add in the remaining 2 cups blueberries, lemon zest and vanilla. Stir until everything is incorporated. Set aside and allow filling to cool completely.
  • Prepare crumble mixture: In the bowl of a food processor, add the oats, flour, sugar, baking powder, cinnamon and 1/8 teaspoon of salt. Pulse until the oats are mostly ground and ingredients are combined. Sprinkle the butter cubes evenly over the ingredients in the food processor. Pulse until the mixture resembles coarse crumbs. Add the vanilla extract and 2 tablespoons of water. Pulse until the mixture just begins to cling together and resemble a crumbly dough. Add another tablespoon of water if dough seems dry. (To test: Pick up a tablespoon of crumble dough. Squeeze the dough gently together - it should hold and cling together.)
  • Form crust: Transfer half of the crumble dough (about 3 heaping cups) to the prepared baking dish. Use your hands or the back of a measuring cup to press it evenly and firmly into the bottom of the pan to form an even, smooth crust. (Tip: Dampen your hands or the back of the measuring cup with water to prevent sticking.)
  • Bake crust: Transfer to the oven and bake the crust for 10 minutes, or until lightly golden in color. Remove from oven.
  • Add blueberry filling: Evenly pour or spoon the cooled blueberry filling over the pre-baked crust.
  • Top with remaining crumble: Use your hands to sprinkle the remaining crumble dough evenly over the top of the filling.
  • Bake again: Return to the oven and bake for 35-40 minutes, or until the top of the blueberry bars are light golden brown in color.
  • Cool: Remove from oven and place the pan on a wire rack. Allow the bars to cool completely (at least 2-3 hours - SEE NOTES). Lift the cooled bars out of the pan using the parchment paper overhang on the sides. Slice into squares or bars.
  • Serve drizzled with lemon glaze (recipe below) or sprinkled with powdered sugar and enjoy!OR Store: Store completely cooled bars in an airtight container at room temperature for up to 5 days. Or, store in the fridge for up to 10 days, or freezer for up to 3 months.

Nutrition Facts : Calories 196 kcal, Carbohydrate 29 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 89 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving

BERRY BEST LEMON BARS



Berry Best Lemon Bars image

Prize-Winning Recipe Fall 2010! Raise the bar on lemon bars by layering with blueberries and whipped cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 20

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, softened
1 egg
2 cups fresh blueberries
1/2 cup blueberry jam
2 cups prepared lemon pie filling
2 1/2 cups Cool Whip frozen whipped topping, thawed

Steps:

  • Heat oven to 375°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Reserve 1/3 cup of the cookie dough. Press remaining dough in bottom of pan. Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
  • Meanwhile, shape reserved cookie dough into 5 balls. Place on ungreased cookie sheet. Bake 8 to 9 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  • In small bowl, combine blueberries and jam. Spread over cookie crust. Carefully spread lemon pie filling over blueberry layer. Spread whipped topping over lemon layer. Crumble cookies; sprinkle over whipped topping. Refrigerate at least 2 hours or until chilled. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

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