Blueberry Lemon Bars

Ingredients:

For the crust: 

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1/4 cup granulated sugar
• Zest of one lemon

For the filling:

• 2 large egg yolks
• 1 (14 ounce can) sweetened condensed milk 
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 cup fresh blueberries

Directions:

Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into the bottom and slightly up the sides of prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.

To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the 3/4 of the blueberries, reserving some for the top. 

Pour the lemon blueberry filling evenly over the graham cracker crust then top with the remaining blueberries. Bake for 15 minutes, or until just set.

Cool for 10 minutes at room temperature, then refrigerate until completely chilled. Cut into bars and serve.

Source: lickthebowlgood.blogspot.com.au

Blueberry Checker Tart

For this make-ahead dessert, assemble everything, including the blueberry and marshmallow checkerboard design. Refrigerate up to a day ahead. At serving time, broil the tart briefly to brown the marshmallows.

Ingredients:

• Crust:

   
• 10   whole graham cracker boards
• 1/4  cup whole almonds
• 2   tablespoons sugar
• 6   tablespoons butter, melted
•  

  Filling:

   
• 1 1/2  pints pints (3 cups) fresh blueberries
• 2/3  cup sugar
• 2   tablespoons cornstarch
• 2   tablespoons water
• 1   tablespoon fresh lemon juice
• 1/4  teaspoon ground nutmeg
• 1/4  teaspoon almond extract
• 1   cup mini marshmallows

Directions:

1. Heat oven to 375 degrees F.

 

Crust:

1. Place graham crackers in large plastic food-storage bag; seal. Crush with rolling pin until coarsely crumbed. Place almonds in food processor; process until finely ground. Add sugar, melted butter and crumbs; pulse until well combined and crust begins to stick together.

2. Press crumb mixture over bottom and up sides of 11 x 7 x 1-1/2-inch rectangular baking pan.

3. Bake in 375 degrees F oven for 8 to 10 minutes or just until crust begins to brown around edges. Remove pan to wire rack and let cool.

 

Filling:

1. Combine 2 cups blueberries, the sugar, cornstarch, water, lemon juice, nutmeg and almond extract in medium-size saucepan. Cook over medium-high heat, stirring, until mixture is clear, blueberries pop and mixture thickens, about 10 minutes.

2. Pour blueberry filling into baked crust, spreading to edges. Arrange remaining 1 cup berries and the mini marshmallows in an alternating checkerboard pattern over top of tart. Cover with plastic wrap and refrigerate until ready to serve.

3. Remove tart from refrigerator 30 minutes before serving. Heat broiler.

4. Watching carefully, place tart under broiler just until marshmallows begin to brown, 1 to 2 minutes. Remove from oven. Remove side of pan and serve immediately. Make-Ahead: Crust can be made ahead and stored at room temperature for up to 1 week. The tart can be assembled and refrigerated a day ahead.

 

Source: recipe.com

Blueberry Lemon Snack Bars

Blueberry Lemon Snack Bars are delicious for any occasion.

• Hands-On Time: 15 Minutes
• Total Time: 1 Hour
• Servings: 24 Bars
• Difficulty: Pretty Easy 

Ingredients:

• 1 Duncan Hines® Moist Deluxe Lemon Cake Mix
• 1/2 cup butter, melted
• 3 large eggs
• 1 package (8 oz.) cream cheese
• 2 1/2 cups confectioners' sugar
• 1 can (21 oz.) Duncan Hines® Comstock® or Wilderness® More Fruit Blueberry Pie Filling & Topping
• 3/4 cup coconut, flaked
• 3/4 cup walnuts, chopped  
• Directions: 
• 1. Preheat oven to 325ºF. Grease a 9” x 13” pan.
  2. Combine cake mix, butter and 1 egg; blend well.
  3. Pat mixture into bottom of the prepared pan.
  4. Beat cream cheese until fluffy in a large mixing bowl. Add the remaining 2 eggs and confectioners’ sugar. Pour over cake mixture in pan and spread blueberry fruit filling on top and sprinkle with coconut and nuts.
  5. Bake 1 hour or until lightly browned. Refrigerate until chilled; cut into bars.
   
• Source: duncanhines.com