Best Blackberry Streusel Bars Recipes

Berry-Berry Streusel Bars image

Provided by Devora Disner

Yield Makes about 24

Number Of Ingredients 11

Crust
1 1/2 cups old-fashioned oats
1 1/2 cups all purpose flour
1 cup firmly packed brown sugar
1/2 teaspoon baking soda
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
Filling
1 12-ounce package frozen blueberries, thawed
2/3 cup raspberry jam
5 teaspoons all purpose flour
1 1/2 teaspoons minced lemon peel

Steps:

For crust:
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine first 4 ingredients in medium bowl. Add butter; rub with fingertips until mixture resembles coarse meal. Press half of crumb mixture onto bottom of prepared pan. Bake crust until light brown, about 15 minutes. Cool slightly.
For filling:
Mix blueberries, jam, flour and lemon peel in bowl.
Spread filling over crust. Sprinkle remaining crumb mixture over. Bake until topping is golden, about 35 minutes. Cool in pan. Cut into squares and serve.

Blackberry Crumb Bars image

Provided by Martha Stewart

Time 50m

Yield Makes 16

Number Of Ingredients 9

6 tablespoons unsalted butter melted, and 1/2 cup (1 stick), room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 large eggs
2 containers (5 ounces each) blackberries

Steps:

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Nutrition Facts : Calories 210 g, Fat 11 g, Fiber 1 g, Protein 3 g