Blueberry Pie Bars

Fresh blueberries in a creamy filling, with a shortbread crust and easy to eat bars. This is a new favorite bake and take goodie!

Crust & Topping:

• 1½ cups flour
• 1/2 cup sugar
• pinch salt
• 3/4 cup cold butter, cubed

Blueberry Filling:

• 2 eggs
• 1 cup sugar
• 1/3 cup flour
• 1/2 cup sour cream
• pinch salt
• 3 cups fresh blueberries

1. Preheat oven to 350º. Spray 13×9 baking pan with nonstick spray.
2. For the crust & topping: Stir together flour, sugar and salt. Cut cold butter into dry ingredients until you have coarse crumbs. Remove 1 cup mixture and reserve for topping. Press remaining crumb mixture evenly into bottom of prepared baking pan. Bake 10-12 minutes until set but with no browning.
3. While crust is baking, make blueberry filling: Whisk together eggs, sugar, flour, sour cream and salt. Fold in blueberries. Gently spoon filling mixture over crust as it comes from the oven. Sprinkle reserved crust/topping mixture evenly over filling.
4. Bake 1 hour. Cool completely to cut into clean, neat squares.

Check out other bar recipes in my Brownies & Bars category, there are 115 to choose from!

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Famous Department Store Blueberry Muffins

It’s 1:30 pm, I’m still in my pajamas, and I have eaten four blueberry muffins. Just being honest about how quarantine is going. Hope you’re doing well, maybe bake some muffins and enjoy! This is recipe #12 on kingarthurflour.com‘s Best Basic Recipe Collection.

   

1/2 cup (8 Tbl) butter, softened
1 cup sugar
2 large eggs
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 cups flour
1/2 cup milk
2½ cups blueberries, fresh preferred
1/4 cup sugar, for topping

Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers. In a medium-sized bowl, beat together the butter and sugar until well combined. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition. Beat in the baking powder, salt, and vanilla. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl. Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.

Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well. Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It’s traditional — go for it! Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

More Muffins to Enjoy!

         

Strawberry Blueberry Crisp for Two

Delicious little dessert for two!

2/3 cup chopped strawberries
2/3 cup blueberries
2 tsp corn starch
1 tsp sugar
1/4 cup flour
1/4 cup oats
1/4 cup brown sugar
1/4 tsp cinnamon
3 Tbl cold butter

Preheat oven to 350°. In small bowl stir together strawberries, blueberries, cornstarch, and sugar until well-coated. Divide fruit evenly between two ramekins and set aside on foil-lined baking sheet. In another small bowl combine flour, oats, brown sugar, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumble mixture over berries in ramekins (there is a lot of crumb mixture, try to use it all, it will shrink as it bakes). Bake 25-30 minutes, or until bubbly and the topping is golden.
Original recipe from thebakerchick.com, strawberries added.

One Year Ago: Butter Swim Biscuits

Two Years Ago: Pineapple Streusel Muffins

Three Years Ago: Apple Pastry Squares

Four Years Ago: Almond Butter Cookies

Apple Berry Crisp

Hot from the oven with a scoop of vanilla ice cream, heavenly!

Oatmeal Topping:
1 cup old fashioned oats
1/3 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup butter, cold

Apple Berry Mixture:
2 Granny Smith apples
lemon juice
1 lb container strawberries, cut into small pieces
1/2 pint container blueberries
3/4 cup sugar
2 Tbl cornstarch

Preheat oven to 375°. For Oatmeal Topping: Stir together flour, brown sugar, cinnamon, and salt. Cut in butter until it’s a coarse crumbly mixture. Set aside.

For the Apple Berry Mixture: Peel, core, and cut apples into thin bite sized pieces; place in large bowl. Squeeze a little lemon juice over apple pieces and stir. Add cut up strawberries and blueberries, stir all fruit together. Sprinkle sugar and cornstarch over fruit and gently stir. Pour fruit into a sprayed 9″x9″ square pan. Sprinkle oatmeal topping evenly over fruit mixture. Bake 50-60 minutes or until golden brown, hot and bubbly. Cool slightly. Serve warm with vanilla ice cream.

One Year Ago: Frosted Lemon Sugar Cookies

Two Years Ago: Vanilla Surprise Cupcakes

Three Years Ago: Sausage, Potatoes & Artichoke Hearts

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Lazy Apple Berry Pie

This is what happened when I wanted pie and was too lazy to peel apples. ;o)

 

Pastry for double crust pie
1 (21 oz) can apple pie filling
1 (14 oz) can whole berry cranberry sauce
4 cups frozen berries (mix I used had blackberries, raspberries, & blueberries)
1/3 cup sugar
1/3 cup flour
1 tsp cinnamon

Preheat oven to 400°. Line 9″ deep dish pie plate with half the pastry. In large bowl, stir together apple pie filling and cranberry. Fold in berries. Stir together sugar, flour, and cinnamon; gently stir into fruit filling mix. Pour into pastry lined pie plate. Roll out top crust and lay over filling, crimp edge. Cut a few vents with knife, sprinkle with cinnamon sugar and sparkling sugar (in desired). Bake for 40-45 minutes, cool, refrigerate until filling is set.

One Year Ago: Pistachio Bread

Two Years Ago: Quick & Crusty French Baguettes

Apple Berry Pie

Apple, strawberries, blueberries, blackberries, and raspberries!  Yes, all that in one pie, and so delicious.  It is pretty easy, I used a bag of mixed frozen berries.  This is a new favorite!

                       

1 pastry for double crust pie
1 cup sugar
4 tsp dry instant tapioca (I used Kraft Minute Tapioca)
3 Tbl flour
½ tsp cinnamon
3 cups apple, peeled, cored, sliced
1 (12 oz) bag frozen mixed berries (strawberries, blueberries, blackberries, & raspberries)
2 Tbl butter, cut in small pieces

Preheat oven to 375°.  Line 9” deep dish pie pan with bottom crust.  In large bowl, mix sugar, tapioca, flour, and cinnamon.  Add apple and mixed berries, toss gently to coat.  Pour into pie pan, place butter pieces over filling, and cover with top crust.  Cut slits in top crust for venting.  Bake for 50-60 minutes, cover edges if necessary to prevent over-browning.

One Year Ago Today:  Pumpkin Oatmeal Chocolate Surprise Cookies 

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Nutty Blueberry Cheesecake Bars

All I can say is…I think you will want to try these.  Can’t type anymore, I’m eating!

                       

2 cups flour
1¼ cups finely chopped walnuts, divided
2/3 cup brown sugar
1/2 tsp salt
2/3 cup cold butter
2 cups fresh blueberries
2 pkg (8 oz each) cream cheese, softened
1/2 cup sugar
2 eggs, beaten
1/4 cup milk
1 tsp vanilla

Preheat oven to 350°.  In large bowl, combine flour, 1 cup of finely chopped walnuts, brown sugar and salt.  Cut in butter until mixture resembles coarse crumbs.  Press half crumb mixture onto bottom of a sprayed 13” x 9” baking pan, set other half crumb mixture aside.  Bake for 12-15 minutes or until lightly browned.  Evenly distribute blueberries over top of crust.

In large bowl with electric mixer, beat cream cheese, sugar, eggs, milk, and vanilla until smooth, pour over blueberries. Sprinkle reserved crumb mixture evenly over cream cheese layer, then sprinkle the 1/4 cup finely chopped walnuts over crumbs.  Press down gently.

Bake for 25 minutes or until knife inserted near center comes out clean.  Cool on wire rack for 1 hour, then refrigerate until set to cut into squares.  Store in refrigerator.  Recipe adapted from tasteofhome.com.

One Year Ago Today:  Maple Walnut Spice Cookies

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Blueberry Oat Nut Muffins

These muffins are so good, excellent for a quick breakfast.  A little sweet but not too sweet, not a lot of sugar.  A hearty texture from the oats and a crunch of walnut, a nice change from a plain blueberry muffin.  Hits the spot.

1¼ cups old fashioned oats
1¼ cups flour
1/3 cup sugar
1 Tbl baking powder
1/2 tsp salt
1 cup milk
1 egg
1/4 cup oil
1 cup blueberries
1 cup chopped walnuts

Preheat oven to 400°.  Spray 6 cup muffin pan or use Demarle 6 cup muffin tray.  In large bowl, combine oats, flour, sugar, baking powder, and salt.  Mix in milk, egg, and oil just until dry ingredients are moistened.  Fold in blueberries and walnuts.  Divide batter evenly between muffin cups, they will be full.  Bake 22 to 25 minutes, until center tops are set.

One Year Ago Today:  Orange Chocolate Chip Bread

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.