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With a buttery crust and a pinch of lemon, these blueberry bars are the perfect way to use beautiful fresh blueberries.
Long -date readers will know how much blueberries I love. As soon as they came out of the container, in my cereals, and above all cooked in delicious desserts. He throws a little lemon and I am a happy girl.
There is a reason why I love the French -to -French toast saucepan with blueberries, blueberry lemonade and blueberry bread with lemon! I really never have enough of that combination of blueberries.
And these breeching bars of blueberry are no exception. They will be the perfect way to use the summer blueberries once they begin to appear at the farmers’ market. But until then, frozen blueberries work just as well in this recipe.
These bars are delicious for breakfast with a cup of coffee, such as dessert with a ball of vanilla ice creamOr from afternoon pick-me-up with a frozen express scarred. I am really a good learned at any time.
They also travel well, so they are perfect for bringing all your next summer barbecues with them!
How to prepare blueberry crumb bars
These blueberry bars are easily combined thanks to your food processor. If you made my bars of pecan walnuts, then you are used to using a food processor to make the crusts like this one shot!
Ingredients you need
The crust for these blueberry crumb bars acts as a base and a crumbs. To make the crust, you will need:
- 3 cups of flour for all uses
- 1 cup of granulated sugar
- 1 teaspoon of powder cooking
- ½ teaspoon of sea salt
- 2 teaspoons of acorns
- 1 cup of non -salted cold butter, cut into pieces
- 1 large egg
- 1 teaspoon of pure vanilla extract
Before starting to cook, make sure you know how to correctly measure the flour so that your bars go perfect every time.
I love add the lemon zest to the crust to give the blueberry bars a little bright lemon flavor. You will need about 2 lemons to get 2 teaspoons of zest.
For the blueberry filling, you will need:
- 4 cups of fresh or frozen blueberries
- ½ cup of granulated sugar
- 1 tablespoon of corn starch
You can use fresh or frozen blueberries in this recipe. If you are using frozen berries, you can defrost or leave them frozen; In reality it does not make the difference for how the final bars go.
Make this recipe
To start, make the crust for these blueberry bars.
Take a food processor and add the flour, sugar, baking powder, salt and lemon zest. It pulsates this mixture a few times to combine everything.
Now add the pieces of butter and pulsates 10-12 times; The mixture should look like coarse meal with some pieces of pea butter in all.
In a small bowl, beat the egg and vanilla together. With the food robot running, streaming in this mixture. Once the egg is added, let the food robot works for a few seconds to finish combining everything.
The dough will be truly crumbly, but should hold together when you hold it in hand.
Add just over half of the pasta mixture to a 9 × 13 -inch pan that has been fattened and lined with parchment paper. Use the hands or bottom of a glass or measurement to press the dough firmly at the bottom of the pan.
Cook the crust at 375 ° F For 10 minutes, until the edges are golden and the center is simply set.
While the crust cook, mix the blueberries, sugar and corn starch. Distribute this mixture evenly on the oven crust, then sprinkle on the remaining dough.
If you want larger crumbs in the upper parts, make a little bit of the dough in your hands while adding it over the layer of berries.
Cook the bars for 35-40 minutes or until the crumbs is slightly golden and the fruit is sparkling around the edges.
Leave the blueberry bars completely cool before cutting and serving.
Storage and freezing of the bilberry bar and freezing
Keep the Briciole di Blueberry bars in a hermetic container at room temperature for a maximum of 1 day or in the refrigerator for a maximum of 3 days.
If it can be kept in the refrigerator, allow the bars to come to room temperature before serving. Or you can do the microwave bars for about 30 seconds to warm them before having fun.
To freeze, place the bars in an airtight container with parchment paper between the layers. Freeze up to a month.
Let the bars collide on the counter for a couple of hours before having fun.
Frequent questions
A food processor makes this recipe super easy, but you can still make these bars even without one.
A method is to beat the dry ingredients together in a large bowl, then use a cutting cutter to cut the butter in the flour mixture until it looks like a coarse meal with some pieces of pea butter.
The other method is to freeze the butter, then grate it using large holes on a grater. Add the grated butter to the dry ingredients, then use the tip of the fingers to mix it until it is well combined.
Once the butter is added using one of the methods above, add the format and vanilla egg and mix it in the mixture with a fork until it is well -combined and crumbly.
YES! These blueberry bars are delicious with frozen as fresh blueberries.
If you use frozen blueberries, you can leave them frozen or defrost them before adding them to the crust. The bars will prove to be great in both ways.
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Preheat the oven to 375 ° F. Spray (1) 9 × 13 -inch oven cream with non -stick kitchen spray and coat with parchment paper. Set aside.
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In the bowl of a food processor, add the flour, sugar, baking powder, salt and lemon zest. Pulled sometimes to combine.
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Add the pieces of butter to the flour mixture; Pulse 10-12 times, until the mixture resembles a coarse meal with some pieces of butter of peas in all.
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In a small bowl, beat the egg and vanilla together. With the food robot running, scroll through the egg mixture. Let the food robot works for a couple of seconds after the egg has been added to end up incorporating. The dough will be very crumbly, but should hold it when you hold it in your hand.
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Transfer just over half the mixture of pasta on the prepared pan. Use the hands and/or bottom of a glass or measurement to press the dough in a uniform layer at the bottom of the pan. Cook for 10 minutes or until the edges are golden and the center is simply set.
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In a large bowl, mix the blueberries, sugar and corn starch. Distribute this mixture evenly on the oven crust. Evenly sprinkle the remaining dough on blueberries; For the larger crumbs, make a little of the dough together in the hands while adding them to the pan.
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Cook for 35-40 minutes or until the top is slightly golden and the fruit is sparkling around the edges. Leave to cool completely in the pan before cutting the squares and serve.
Adapted by Allrecipes.
Service: 1bar, Calories: 383Kcal, Carbohydrates: 57G, Protein: 4G, Fat: 16G, Saturated fat: 10G, Polynsaturo fat: 1G, Monolysatuine fat: 4G, Trans fat: 1G, Cholesterol: 54mg, Sodium: 141mg, Potassium: 83mg, Fiber: 2G, Sugar: 30G, Vitamin A: 520Iu, Vitamin C: 5mg, Soccer: 35mg, Iron: 2mg
Nutritional information is calculated automatically, so they should be used only as approximation.
