Recipes for "blueberry bars"

Preheat oven to 375°F. Butter and line an 9x9-inch pan with parchment paper leaving an overhang on two sides.

In a food processor, pulse the flour, sugar, lemon zest, and salt together a few times to combine. Add the butter and pulse until you get a fine, sandy texture—all of the butter should be incorporated.

Add the egg yolk and pulse until it’s combined, 10 to 15 times. The crumbs should hold together when squeezed in the palm of your hand. If they do not, sprinkle a tablespoon of water over top and pulse a few more times.

If you don’t have a food processor, you can cut the butter into the flour with a pastry blender or a fork. It will take longer, but work just fine.

Scoop out about 1/3 of the crumb mixture and press it into a bowl, which helps to make larger clumps of crumbs for the topping. Cover and refrigerate for at least 15 minutes or until needed for the topping.

Firmly press the remaining 2/3 of the crumbs into the bottom of the prepared pan to create the base for the bars. I like to use a measuring cup to press the crumbs into the pan and really compact the crust.

In a mixing bowl, toss the blueberries with the sugar, cornstarch, lemon juice, and zest together to coat. Spread the berries over the crust.

Remove the remaining crumb mixture from the fridge and crumble. Crumble it with your fingers and sprinkled over the blueberry filling.

Bake for 1 hour and 5 minutes, or until the blueberries are bubbling and the crumb topping is golden. Remove the bars from the oven and transfer to a cooling rack. Cool completely in the pan, at least 2 hours, before lifting from the pan using the parchment and cutting into squares.

Once cooled and sliced, the bars can be transferred to an airtight container and kept at room temperature for about a week.

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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.

Stir flour, 1 cup sugar, and baking powder together in a medium bowl; mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

Stir 1/2 cup sugar and cornstarch together in another bowl; gently mix in blueberries. Sprinkle blueberry mixture evenly over prepared crust. Crumble remaining dough over berry layer.

Bake in the preheated oven until top is slightly brown, about 45 minutes. Cool completely before cutting into squares.

Place the blueberries, sugar, honey, lemon zest, lemon juice, and salt in a large bowl. Stir to coat blueberries with the sugar. Mash with a potato masher.

Put the mashed blueberries into a blender and blend for a couple of minutes until smooth.

Place a sieve over a large bowl and working in batches, press the mixture through the sieve, using a rubber spatula. This will catch the tougher and larger pieces of lemon and blueberry peel.

Chill the mixture for at least an hour in the fridge. Then process following the directions of your ice cream maker.

Eat immediately (the sorbet will still be a little soft) or freeze at least a few hours to help firm up before eating. Eat soon after making though, as the sorbet will get progressively harder the longer it stays in the freezer.

Serve with a few fresh blueberries and a sprig of mint.

Place a rack in the lower middle. Using a standard 12-well muffin pan, place a muffin liner in each well, or if you don't have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter.

Place the blueberries in a bowl. Sprinkle 1 tablespoon of flour over them and gently toss to coat. (The flour will help keep the blueberries from sinking in the muffin as it cooks.)

In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.

In a large mixing bowl, place the sour cream, sugar, eggs, milk, melted butter, lemon zest, and vanilla (the wet ingredients). Whisk together until smooth.

Add the dry ingredients to the butter/sugar/egg mixture a third at a time and mix until just incorporated. Do not over mix!

Gently fold the blueberries into the mixture.

Distribute the dough equally among the cups. You'll need to fill them very high to use all of the batter in 12 muffins, which is fine. They won't spill. If you still have too much dough, start filling another tin.

Place the muffins in the oven and bake at 400°F until the muffins are golden brown, about 20 minutes. (If the muffins are getting too brown, tent with foil.) Test with a bamboo skewer to make sure the centers of the muffins are done.

Let the muffins cool in the muffin pan for 2 to 3 minutes, then remove them from the pan. Let cool another 10 minutes before eating.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs; reserve about 2 cups for topping. Press remaining oat mixture into the prepared baking dish to form a crust.

Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread over crust and sprinkle with reserved oat mixture.

Bake in the preheated oven until topping is just browned, about 25 minutes. Cool completely before cutting into 24 bars.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.

Mix oats, brown sugar, all-purpose flour, and whole wheat flour together in a bowl; cut in butter until mixture resembles coarse crumbs. Press half the oat mixture into the prepared baking dish.

Bake in the preheated oven until crust is set, about 12 minutes. Set aside to cool.

Beat cream cheese and white sugar together in a bowl using an electric mixer until smooth; add egg, lemon juice, lemon zest, and vanilla extract. Beat mixture until smooth; fold in blueberries. Pour filling onto the baked crust; top with remaining oat mixture.

Bake until bars are lightly browned, about 30 minutes. Cool in refrigerator, 1 to 2 hours.

Preheat the oven to 375 degrees F (190 degrees C).

Place butter cubes in the freezer for 15 minutes.

Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in five-spice powder.

Cut in frozen butter using a pastry cutter until butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.

Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.

Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

Position an oven rack in the center of the oven.

Add the graham crackers, sugar, and salt into the bowl of a food processor. Pulse until fine even crumbs form and there are no large pieces of graham crackers visible. Add the butter and process until combined. The crumbs will resemble wet sand and if you pinch some of the mixture, it will stay together. You can make this in a blender.

Alternatively, place the graham crackers, sugar, and salt in a zip-top bag and crush them to smithereens with a meat mallet. Transfer the crumbs into a medium bowl and stir in the melted butter.

Simply Recipes / Cambrea Gordon

Transfer the crumbs into an 8 x 3-inch round springform pan. Press them down firmly in an even layer using your fingers or the bottom of a measuring cup. The crust should not come up the sides of the pan.

Simply Recipes / Cambrea Gordon

Bake the crust until lightly golden brown around the edges, 20 to 25 minutes. Set it on a wire rack to cool for about 15 minutes. Leave the oven on to bake the cheesecake.

Simply Recipes / Cambrea Gordon

When the springform pan is cool enough to handle, tightly wrap the bottom and sides with 3 pieces of heavy-duty foil cut to about 18 inches long. The cheesecake will bake in a water bath—the foil prevents the water from seeping into the crust and making it soggy. Place the wrapped springform pan in a large roasting pan and set it aside.

Simply Recipes / Cambrea Gordon

Fill a kettle or a large pot with water and cover it with a lid. Bring it up to a boil over high heat while you prepare the cheesecake filling. You will use the boiling water to create a hot water bath to bake the cheesecake.

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese, sugar, sour cream, vanilla, lemon zest, lemon juice, and salt. Beat on medium speed until very smooth and creamy, about 5 minutes. Stop and scrape the sides of the bowl to incorporate any ingredients that may be stuck to the bowl.

You can also mix in a large bowl using a handheld electric mixer.

Simply Recipes / Cambrea Gordon

Reduce the mixer speed to low and slowly add the heavy cream until just incorporated. Add the eggs, one at a time, until just combined. Do not overmix the filling once the eggs are added. Too much air in the filling will cause the cheesecake to crack as it bakes. Stop mixing it as soon as the eggs are fully incorporated.

Simply Recipes / Cambrea Gordon

Detach the bowl from the stand mixer and add 2 cups blueberries. Use a rubber spatula to gently fold the blueberries into the filling, being cautious not to crush them.

Simply Recipes / Cambrea Gordon

Use the rubber spatula to scrape the filling over the baked crust. Place the roasting pan (with the springform pan set inside) into the oven.

Simply Recipes / Cambrea Gordon

Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.

A kettle is easier to pour than a pot. If pouring boiling water out of a pot directly in the oven is scary, it’s okay to add the water into the roasting pan before you transfer it into the oven. Set the roasting pan right on the stovetop to do this so that it’s a close and easy transfer once filled with boiling water.

Simply Recipes / Cambrea Gordon

Bake the cheesecake until slightly puffed up around the edges and 2 to 3 inches in the center is slightly jiggly (resembling Jell-O), about 1 1/2 hours.

Turn the oven off and open the oven door about 1 inch. You can use a wooden spoon to prop the door open. Let the cheesecake finish setting in the oven until there is barely any jiggle left in the center, about 1 hour.

Transfer to a wire rack to cool for 30 minutes. Loosely cover it with a clean kitchen towel and refrigerate it until fully cooled, at least 6 hours. The cheesecake will firm up and no longer jiggle in the center.

In a medium saucepan, stir together 1 cup blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt. Add 1/3 cup water and bring the sauce to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce turns a vibrant purple and thickens to coat the back of a spoon, about 10 minutes. Some of the blueberries will burst.

Transfer the sauce to a medium heatproof container and let it cool a little on the counter for about 30 minutes. Cover it with plastic wrap and refrigerate it until chilled, about 1 hour. Stir in the remaining 2 cups blueberries. Keep the sauce chilled until ready to serve.

Simply Recipes / Cambrea Gordon

When ready to serve, run a small knife around the outer edges of the cheesecake to separate it from the springform pan. Unclasp and remove the springform. Carefully remove the cheesecake from the base of the spring form pan using a large, flat, spatula and place onto a serving platter. It’s fine to leave the cheesecake on the base of the pan too!

Spoon the blueberry sauce on top. Slice and serve.

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Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Position a rack in the lower third of the oven.

In a medium bowl, blend together the graham cracker crumbs, brown sugar, and salt. Drizzle in the butter and mix with a fork until the crumbs are evenly moistened.

Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch (23 cm) pie dish.

Bake the crust for 6 to 8 minutes, until lightly golden. Let cool completely before filling.

In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whip the cream on medium speed until it holds stiff peaks. Cover and refrigerate while you make the rest of the filling.

In the clean bowl of the stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), beat the cream cheese and sour cream until smooth and creamy, 3 to 5 minutes. Gradually add the confectioners’ sugar and mix until light and fluffy.

Add the lemon zest and juice, salt, and vanilla and mix to combine.

Gently fold in the chilled whipped cream until just combined, being careful not to overmix.

Pour the filling into the baked pie crust and refrigerate until completely chilled, at least 3 hours, or overnight.

In a large measuring cup or small bowl, whisk the cornstarch and water together until smooth. Set aside.

In a medium saucepan, combine the blueberries and sugar and bring to a boil over medium-high heat, stirring occasionally. Then cook, stirring for 3 to 5 minutes, until the sugar is dissolved and the blueberries are soft. Pour the cornstarch mixture into the blueberry mixture, bring to a gentle boil, and cook, stirring frequently, until the mixture thickens, about 1 minute. Remove from the heat and stir in the vanilla.

Pour the topping into a bowl and set aside to cool to room temperature, then cover with plastic wrap and refrigerate until completely chilled.

In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whisk the cream, confectioners’ sugar, and flavoring on medium-high speed until the cream starts to thicken.

Reduce the speed to medium and beat until the cream holds soft, shiny, medium peaks, 2 to 3 minutes; do not overbeat. Lift the whisk out to check it out, and then give it a good stir.

Use the cream immediately, or refrigerate for up to 5 hours; it will start to separate as it sits, so rewhip it briefly before using.

Just before serving, spoon the blueberry topping on top of the filling. Serve with the chantilly cream.

The pie can be refrigerated, loosely covered, for up to 3 days.

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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.

1. Fit 1 pie crust round into a 9-inch pie plate. Lightly prick the bottom of the dough with a fork.

2. In a large bowl, toss together the blueberries, 1/2 cup sugar, cornstarch (use 3 tbs for a looser sauce or 4 tbs for a thicker sauce), 2 teaspoons lavender, lemon juice, and vanilla. Pour the berries into the crust. Arrange the butter pieces evenly over the berries.

3. Grab the second pie crust round and roll it out into a 12-inch circle. Place the crust over the berries. Alternately you can create a lattice design if desired. Using a fork, crimp the edges of the crust together to seal the pie up.

4. In a bowl combine 2 tablespoons sugar with 1 teaspoon lavender pinch the lavender and sugar together with your fingers to break the buds up into the sugar.

5. Brush the top crust with the beaten egg and sprinkle with lavender sugar. Using a sharp knife, slice four holes in the top of the crust for air pockets. Cover and chill pie until crust is firm, 1 hour in the fridge or 30 minutes in the freezer.

6. Preheat the oven to 400°. Bake for 20 minutes, then reduce the oven to 350 and bake another 30 minutes until the pie is golden and the sauce is bubbling.

1. In a food processor, combine the flour, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the hazelnut liquor (if using), then add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.

2. Turn the dough out onto a floured surface. Roll out into 2 rounds. Use as directed.

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.