Lemonblueberrycrumbbars Recipes

Steps:

• For the blueberry crust: Heat the oven to 350 degrees F. Butter a 9x12-inch baking dish.
• In the bowl of a food processor, combine the flour, confectioners' sugar, blueberry powder, lemon zest, salt and cold butter cubes. Pulse several times until a ball starts to form. Place the dough in the buttered dish and press down firmly to form and even bottom crust. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly. Set aside.
• For the lemon filling: In a mixing bowl, whisk together the eggs, sugar, lemon juice and lemon zest. Sift the flour and baking powder together and add to the eggs. Mix well. Pour the lemon filling over the crust. Scatter the fresh blueberries over the filling. Return to the oven and bake until the filling is set when the pan is jiggled, 20 to 25 minutes. Remove from the oven and let cool completely before cutting into squares.
• Dust with confectioners' sugar. The bars will keep for 4 to 5 days in the refrigerator. Try freezing the bars with wooden popsicle sticks inserted in them for a cooling summertime treat!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
• Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
• Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

Steps:

• Heat oven to 325 degrees and line a 9-inch square baking dish with parchment paper so it hangs over the edges on all sides by a few inches. (You may need to use two pieces of parchment.)
• Make the crust: In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, lemon zest and salt. Add butter and pulse until a crumbly dough forms, about 10 seconds. (Or mix dry ingredients in a bowl and use pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.) Press dough into prepared pan. Bake until light golden, 25 to 35 minutes.
• As crust bakes, make the curd: In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and fine sea salt until well combined. Place over medium heat and stir with a heatproof rubber spatula (or wooden spoon), making sure to scrape around the sides and edges of the pot, until mixture is simmering and thickened, 5 to 10 minutes.
• Bring mixture to a boil and let cook for about 30 seconds, but no longer than 1 minute. Immediately strain through a fine mesh sieve into a bowl. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries.
• Pour mixture over crust, then stir to evenly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 33 to 45 minutes. Transfer to a wire rack to cool to room temperature. Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with confectioners' sugar right before serving.

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
• Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

Steps:

• HEAT oven to 350ºF. LINE 13×9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add cake mix and 1 egg; beat with mixer until well blended. Press 2/3 of the mixture onto bottom of prepared pan. BEAT cream cheese and sugar with mixer until well blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining cake mix mixture between your fingers; press lightly into cream cheese layer. BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.

Steps:

• For crust:
• Preheat oven to 375°F. Butter bottom of 13x9x2-inch metal baking pan. Whisk flour, oats, sugar, salt, and cinnamon in large bowl. Add 1 cup butter; rub in with fingertips until mixture sticks together in small clumps.
• Transfer 2 cups to medium bowl; mix in almonds and reserve for topping.
• Press remaining crumb mixture evenly onto bottom of prepared pan. Bake crust until golden and just firm to touch, about 22 minutes. Cool 10 minutes.
• For filling:
• Mix all ingredients in medium bowl. Spread evenly over crust in pan, then sprinkle reserved topping over.
• Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes; cool in pan on rack. Cut lengthwise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 9-inch square baking pan with parchment paper, allowing a 1-inch overhang.
• Melt butter in a small saucepan over medium heat. Add white chocolate and stir until chocolate is melted and incorporated with the butter. Scrape mixture into a large mixing bowl and whisk in the brown sugar until smooth. Whisk in the lemon juice, zest, and salt until all is combined. Whisk in egg, egg yolk, and vanilla extract.
• Stir in flour. Using a rubber spatula, fold in blueberries. Scrape batter into the prepared pan and smooth into an even layer; it will be a bit thick.
• Bake in the preheated oven until golden brown, 35 to 40 minutes. Transfer to a wire rack and allow blondies to cool for at least 15 minutes in the pan. When ready to serve, lift the blondies out of the pan using the parchment paper overhang and place on a cutting board.
• To make the glaze: Whisk powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the blondies. Slice and serve.

Steps:

• Heat oven to 400°.
• Grease 13 x 9-inch baking pan.
• Combine flour, granulated sugar, lemon peel and salt in food processor and pulse.
• With machine on, add butter through feed tube.
• Whisk egg with vanilla in bowl; with machine on, add through feed tube until combined.
• (Mixture will be crumbly) Press evenly into prepared pan.
• Bake 12 to 15 minutes until golden.
• (Crust will crack but that's okay) Cool.
• For the crumb topping: Stir butter and brown sugar in medium bowl until smooth.
• Stir in flour.
• Sprinkle blueberries over baked crust.
• Combine sugar and nutmeg in cup and sprinkle over berries.
• Crumble on topping.
• Bake 20 to 25 minutes, until browned.
• Cool.
• Sprinkle with powdered sugar.
• Cut into bars.

Steps:

• Heat oven to 350/.
• Line 13 x 9 pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on High 1 to 1.5 minute or until melted. Add cake mix, 1 egg and 1 T lemon juice; beat with mixer until well blended. Press 2/3 mixture onto bottom of prepared pan.
• Beat cream cheese and sugar with mixer until well blended. Add remaining egg, lemon juice, and zest; mix well. Pour over crust, top with berries. Pinch small pieces of remaining cake mix between with your fingers; press lightly into cream cheese layer.
• Bake 45-50 minutes or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray.
• In large bowl, beat butter and brown sugar with spoon until well blended. Add flour, oats, baking powder and salt; stir until mixture is crumbly. Press half of mixture in bottom of pan.
• In small bowl, stir together condensed milk, lemon peel and lemon juice. Pour over crust in pan. Scatter blackberries over lemon mixture. Sprinkle remaining crumb mixture over top.
• Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Refrigerate until completely cooled, about 45 minutes. For bars, cut into 6 rows by 3 rows. Store in refrigerator.