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Fresh Blackberry-Lemon Crumb Bars



Hey, bakin' babes! Check out our new fave recipe book: The Ultimate Shortcut Cookie Book: 745 Scrumptious Recipes That Start with Refrigerated Cookie Dough, Cake Mix, Brownie Mix or Ready-to-Eat Cereal by Camila V. Saulsbury, published by Cumberland House.
Sweets can get a little redundant. How many times can you indulge yourself in a good ol' chocolate chip cookie or another chocolatey brownie? Thank goodness Camilla V. Saulsbury is here to chase away our tasty treat blues.

Her new book has TONS of yummy recipes to change up the way you eat sweets! These divine goodies are quick and easy with no-bake recipes that are perfect for those of us girlies who may not be totally top-cheffin' just yet.
One of our faves? Fresh Blackberry-Lemon Crumb Bars. These fruity treats are the perf combo of summery goodness with a bit of bitter for fall. A great recipe to bring with ya to a Labor Day BBQ or end-of-summer bash.
Fresh Blackberry-Lemon Crumb Bars
What You'll Need:

· 1 (18.25-ounce) package yellow cake mix
· 1/2 cup (1 stick) butter, softened
· 1 large egg
· 1 tablespoon grated lemon zest
· 1 (14-ounce) can sweetened condensed milk
· 1/2 cup fresh-squeezed lemon juice
· 2 cups fresh or frozen (thawed) blackberries

What You'll Do: 
 

1. Preheat oven to 350°F (or 325°F for dark-coated metal pan).
2. Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray(or foil-line pan).
3. Place the cake mix, softened butter, and egg in a large bowl.
4. Blend with an electric mixer set on low speed until all dry ingredients are moistened and mixture is well blended and crumbly.
5. Press half of mixture evenly into bottom of prepared pan.
6. Bake for 15 minutes.
7. Meanwhile, whisk together the lemon zest and condensed milk with the lemon juice in a medium bowl.
8. Stir until well-blended.
9. Arrange blackberries evenly over surface of partially baked crust.
10. Pour lemon mixture over blackberries as evenly as possible; sprinkle with reserved crumb mixture.
11. Bake for 20–24 minutes or until topping is golden brown.
12. Transfer to wire rack and cool completely.
13. Cut into bars.
14. Store in the refrigerator.

Makes 24 large or 36 small bars.

Shortcut Cookie Book: 745 Scrumptious Recipes That Start with Refrigerated Cookie Dough, Cake Mix, Brownie Mix or Ready-to-Eat Cereal by Camilla V. Saulsbury. Copyright © 2009. Reproduced by permission of the publisher, Cumberland House, Naperville, IL.

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9/4/2009 8:00:00 AM
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