BLUEBERRY PIE BARS
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
- For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
- For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
- Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
- Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.
BLUEBERRY PIE BARS
At first glance, these bars may look like every other fruit crumble bar you've had, but they have a secret. Between the jammy fruit and buttery shortbread is a bonus layer of sweetened cream cheese you never knew you needed until now. Wild blueberries are less watery than conventional blueberries and have a more concentrated blueberry flavor that works beautifully in this recipe. They are available frozen and need not be thawed before using, but you can use whichever variety you find. These bars will be delicious no matter what.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 1h10m
Yield 16 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine shortbread cookies, sugar, flour and salt and pulse until you have fine crumbs. Add butter and pulse until crumbs are evenly moistened. Transfer mixture into the prepared pan and press down into an even layer. Bake until fragrant and a shade darker, 15 to 20 minutes.
- Meanwhile, prepare filling: In a medium bowl, add cream cheese, 1/4 cup of sugar and 1 egg and mix until smooth. In a separate medium bowl, add blueberries, remaining 1/3 cup sugar, cornstarch and salt, and toss to combine.
- Prepare topping: In a food processor, combine shortbread, flour, salt, baking powder and sugar and pulse to combine. Add butter and egg yolk, and pulse until the mixture is evenly moistened.
- Remove crust from oven and top it evenly with cream cheese mixture and then blueberry mixture. Sprinkle topping over blueberry layer, squeezing to make some larger clumps. Bake until filling is set and no longer jiggly, 35 to 40 minutes. Transfer to a rack to cool completely then chill in the refrigerator for at least 1 hour.
- To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 16 squares.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 198 milligrams, Sugar 17 grams, TransFat 0 grams
CREAMY BLUEBERRY CHEESECAKE PIE OR BARS
This recipe is one of my favorite. Although pineapple comes in almost on top ! LOL. This is so good-you will want to try all the pie filling, apple, pineapple, peach, cherry, strawberry......you can make it bars or into pie- so easy.... This is a family favorite!
Provided by Pat Duran
Categories Other Desserts
Time 55m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 375^. Filling: Chill all but 1 cup pie filling. Combine blueberry filling with 1/2 teaspoon lemon peel, if desired. Pour into pie shell.Bake 9 minutes.
- 2. Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk, eggs, lemon juice, vanilla and remaining 1/2 teaspoon lemon peel. Pour over partially baked pie. Reduce oven temperature to 350^. Bake for 25 minutes more or until set. Cool. Chill. Serve with remaining chilled blueberry filling over top.
- 3. Crust: Combine crumbs in a medium bowl. Blend with pastry blender. Press evenly on bottom and sides of a 9-inch pie plate(not on the rim) or in the square pan. Fill with filling as directed. Note:You can use a regular pie shell or use chocolate graham crackers(1 1/3 cups) or cinnamon grahams or regular grahams.
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