I mentioned earlier how much I've been enjoying blackberries this year. When I saw the recipe for these beautiful bars, I knew they would be delicious. Anytime you combine a shortbread crust with creamy lemon filling, fresh berries and streusel, the results will be outstanding. I can't wait to make - and eat - these again soon!
Start by making the crust. I loved using my food processor for this, but you can mix it by hand if you don't have a processor. In the bowl, combine the flour, sugar, salt and lemon zest.
Pulse a couple times to blend. Then add the cut up butter
and process in short pulses until the mixture is crumbly.
Set aside 3/4 cup of the crumb mixture for the topping. Then add the rest of it to a foil-lined 9-inch baking pan and press to form an even layer of crust.
Bake for 12-15 minutes, until light golden. While it cools for 10 minutes, you can make the filling.
In a medium bowl, combine the eggs, sugar, sour cream,
flour, salt, lemon juice and vanilla.
Whisk until smooth then gently stir in the blackberries.
Pour the filling over the crust,
then top with the remaining flour/butter mixture.
Bake for about 45 minutes or until the bars are golden. Cool on a wire rack, and then chill for a few hours to help the bars firm up before you cut and serve them.
One year ago: White Chocolate Macadamia Blondies
Two years ago: Creamy Avocado and Shrimp Wontons
Three years ago: Rosemary Roasted New Potatoes
Four years ago: Chocolate Cherry Cake
Find more great stuff at Hearth and Soul, Cast Party, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Friday, Foodie Friday (#2), Friday Flash Blog, TGIF, BBQ Block Party.
Blackberry Pie Bars
Crust and topping:
1 1/2 cups all-purpose flour
3/4 cup sugar
Pinch of salt
Zest of half a lemon
1/2 cup cold butter, cut into chunks
Filling:
2 eggs
1 cups sugar
1/2 cup sour cream
6 Tbsp. all-purpose flour
Pinch of salt
Juice of half a lemon
1 tsp. vanilla
2 - 6 oz. packages fresh blackberries
In the bowl of a food processor, combine the flour, sugar, salt and lemon zest. Pulse briefly to blend. Add the butter into the dry ingredients and process in short pulses until the mixture is crumbly.
Reserve 3/4 cup of the mixture for the topping. Add the rest of the mixture to a foil-lined 9-inch baking pan and press to form an even layer of crust. Bake at 350 for 12-15 minutes, until light golden. Let cool 10-15 minutes.
In a medium bowl, combine the eggs, sugar, sour cream, flour, salt, lemon juice and vanilla. Whisk until smooth. Gently stir in the blackberries. Spread the filling mixture over the pre-baked crust in the baking pan. Evenly crumble the reserved topping mixture over the filling.
Bake until the top is beginning to brown and the bars are just set, about 45 minutes. Let cool completely on a wire rack. Chill to firm up before slicing and serving. Makes 16 bars.
Recipe Source: Adapted from Annie's Eats
I mentioned earlier how much I've been enjoying blackberries this year. When I saw the recipe for these beautiful bars, I knew they would be delicious. Anytime you combine a shortbread crust with creamy lemon filling, fresh berries and streusel, the results will be outstanding. I can't wait to make - and eat - these again soon!
Start by making the crust. I loved using my food processor for this, but you can mix it by hand if you don't have a processor. In the bowl, combine the flour, sugar, salt and lemon zest.
Pulse a couple times to blend. Then add the cut up butter
and process in short pulses until the mixture is crumbly.
Set aside 3/4 cup of the crumb mixture for the topping. Then add the rest of it to a foil-lined 9-inch baking pan and press to form an even layer of crust.
Bake for 12-15 minutes, until light golden. While it cools for 10 minutes, you can make the filling.
In a medium bowl, combine the eggs, sugar, sour cream,
flour, salt, lemon juice and vanilla.
Whisk until smooth then gently stir in the blackberries.
Pour the filling over the crust,
then top with the remaining flour/butter mixture.
Bake for about 45 minutes or until the bars are golden. Cool on a wire rack, and then chill for a few hours to help the bars firm up before you cut and serve them.
One year ago: White Chocolate Macadamia Blondies
Two years ago: Creamy Avocado and Shrimp Wontons
Three years ago: Rosemary Roasted New Potatoes
Four years ago: Chocolate Cherry Cake
Find more great stuff at Hearth and Soul, Cast Party, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Friday, Foodie Friday (#2), Friday Flash Blog, TGIF, BBQ Block Party.
Blackberry Pie Bars
Crust and topping:
1 1/2 cups all-purpose flour
3/4 cup sugar
Pinch of salt
Zest of half a lemon
1/2 cup cold butter, cut into chunks
Filling:
2 eggs
1 cups sugar
1/2 cup sour cream
6 Tbsp. all-purpose flour
Pinch of salt
Juice of half a lemon
1 tsp. vanilla
2 - 6 oz. packages fresh blackberries
In the bowl of a food processor, combine the flour, sugar, salt and lemon zest. Pulse briefly to blend. Add the butter into the dry ingredients and process in short pulses until the mixture is crumbly.
Reserve 3/4 cup of the mixture for the topping. Add the rest of the mixture to a foil-lined 9-inch baking pan and press to form an even layer of crust. Bake at 350 for 12-15 minutes, until light golden. Let cool 10-15 minutes.
In a medium bowl, combine the eggs, sugar, sour cream, flour, salt, lemon juice and vanilla. Whisk until smooth. Gently stir in the blackberries. Spread the filling mixture over the pre-baked crust in the baking pan. Evenly crumble the reserved topping mixture over the filling.
Bake until the top is beginning to brown and the bars are just set, about 45 minutes. Let cool completely on a wire rack. Chill to firm up before slicing and serving. Makes 16 bars.
Recipe Source: Adapted from Annie's Eats
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