Blue Ridge Blackberry Lemon Bars
Experience the perfect harmony of sweet and tangy with Blue Ridge Blackberry Lemon Bars, a vibrant twist on the classic dessert. These luscious bars feature a buttery, golden shortbread crust topped with a stunning blackberry-lemon filling that boasts the ideal balance of tart citrus and fruity sweetness. Fresh blackberry puree lends a striking purple hue and depth of flavor, while zesty lemon juice and zest brighten every bite. Made with simple pantry staples and ready in under an hour, these bars are a feast for the eyes and the palate. Perfect for summer gatherings or an indulgent treat, they’re best served chilled and finished with a dusting of powdered sugar for an elegant touch. Elevate your dessert game with this show-stopping, easy-to-make recipe!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2.5 cups all-purpose flour
- 0.25 teaspoons salt
- 1.5 cups blackberries
- 0.5 cup lemon juice
- 1 tablespoon lemon zest
- 4 large eggs
- 0.5 cup powdered sugar
- 0.25 cup cornstarch
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving a slight overhang for easy removal.
In a medium mixing bowl, cream the butter and 1/2 cup of granulated sugar together until light and fluffy. Slowly mix in 2 cups of flour and salt until a dough forms.
Press the dough evenly into the bottom of the prepared baking dish to form the shortbread crust. Bake in the preheated oven for 15 minutes, or until the edges are lightly golden. Remove and set aside to cool slightly.
While the crust bakes, puree the blackberries in a blender or food processor until smooth. Strain the puree through a fine-mesh sieve to remove seeds, leaving you with about 1 cup of seedless blackberry puree. Set aside.
In a large mixing bowl, whisk together the eggs, 1 cup of granulated sugar, lemon juice, and lemon zest until well combined.
In a separate small bowl, whisk the remaining 1/2 cup of flour with the cornstarch. Gradually whisk this dry mix into the wet mixture until smooth.
Stir the blackberry puree into the lemon-egg mixture until fully combined, creating a vibrant purple batter.
Pour the blackberry-lemon batter over the slightly cooled crust, spreading it evenly with a spatula.
Return the dish to the oven and bake for an additional 20 minutes, or until the filling is set but still slightly jiggly in the center.
Allow the bars to cool to room temperature, then refrigerate for at least 2 hours to fully set.
Dust the top with powdered sugar before slicing into 16 squares. Serve chilled or at room temperature. Enjoy your Blue Ridge Blackberry Lemon Bars!
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 23.4 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 69 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
