Thursday, May 19, 2011

Blackberry Crumb Bars

One of my favorite flavors of summer is the taste of fresh berries. I really, really love berries...raspberries, strawberries, huckleberries...just about any of them.

Just a little sidenote about my history with berries: I think that my love of berries came from growing up on a raspberry farm in rural southwest Washington state. I remember having to pick berries every summer and that I was absolutely terrible at it! I was definitely under the impression that the way it worked was "one for me, one for the bucket." So, needless to say, I was definitely not going to win any berry picking contests!

Every now and I then I purchase fruits and vegetables from a local co-op and this past distribution they offered the opportunity for participants to purchase flats of blackberries at a really great price. I took them up on it and purchased myself 2 flats of the berries and I have been on a mission to find great blackberry recipes to try out! So I set out on a mission to search the interwebs for recipes that used blackberries. One of them that I came across was a recipe for bars that promised a tender cake topped with fresh blackberries and a crumble. And the recipe was from the great Martha...so I decided to give it a whirl.

These bars turned out to be wonderful! The cake is light and tender. The berries are slightly tart and pop with flavor in your mouth and the crumble has a great sweet, slight crunch to it. I kicked up the original recipe by adding white chocolate chips to it and I couldn't imagine the recipe without them!



Blackberry Crumb Bars
Inspired by Martha Stewart

Ingredients:

  • 6 tablespoons unsalted butter melted, and 1/2 cup (1 stick), room temperature, plus more for pan
  • 1 3/4 cups all-purpose flour, plus more for pan
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup of white chocolate chips
  • 2 large eggs
  • 2 containers (6 ounces each) blackberries
Instructions:
1) Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
2) Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
3) In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside.
4) In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture.
5) Spread batter evenly in pan; sprinkle with blackberries, white chocolate chips, then chilled topping.
6) Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes.
7) Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.



Photobucket


I am linking this recipe up to: Fireflies & Jellybeans, Strut Your Stuff, It's a Keeper Thursday, Recipe Swap Thursday, Frugal Food Thursday, Tip Day Thursday, Catch a Glimpse, Thrilling Thursday, Hookin Up With HoH, Almost Friday Flaunts, Full Plate Thursday, Transformation Thursdays, I'm Loving It, Foodie Friday, Feature Yourself Friday, Friday FavoritesIt's a Hodgepodge Friday, Friday Flair, Made By You Monday, Motivate Me Monday, Just Something I Whipped Up    

13 comments:

  1. Jen- These blackberry bars look great. We are growing blackberries in our yard and I am bookmarking your recipe to make once I have some fresh ones. Thanks!
    Ps-I'm adding this to my recipe spotlight on These Chicks Cooked for next Wednesday. Thanks for sharing it!

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  2. Yummy! I love blackberries! I would love it if you could stop by Heck Fridays tomorrow (Thursday) and post it on our first link party!

    http://www.heckfridays.blogspot.com

    Hope to see you soon!!!

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  3. These look yum-my! I can't wait to try them out! Thanks for sharing!

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  4. When I saw this on Full Plate Thursday, I had to come over and check out the recipe. I love blackberries and this looks like a wonderful way to use up some that I have.

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  5. Omg......YUMMY!!!!! I'm going to have to try these when we get back from our trip. Thank you for sharing! I love that you post all your fabulous recipes on here:))

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  6. Wow! These sound so good! I never buy blackberries, but I may have to just to try it out.
    xoxo,
    Amy

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  7. Oh, they look YUMMY! I'm trying my hand at growing blackberries in my garden so I'll have to try this recipe. Thanks for sharing! Visiting from Friday Favorites, Cindy

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  8. These sound amazing. I love blackberries, I bet they would be good with raspberries too.

    I'd like to invite you to share your recipe on Sweet Tooth Friday, my weekly recipe link-up. I hope to see you there. http://alli-n-son.com/2011/05/19/chocolate-chip-muffins/

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  9. another great recipe - another one for me to try!

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  10. Looks amazing! BTW, I'm your newest follower and would love if you would stop by and follow us back if you also like our blog! =)

    I would LOVE if you would add this project to our What I Made Wednesday Linky Party...today is the last day!

    Also, enter for a chance to win a homemade hair bow!!!

    Briana @ Sweet Peas and Bumblebees
    sweetpeasandbb.blogspot.com

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  11. Hi Jen,
    Our Blackberry bushes are just loaded with blooms and berries. This will be a great new recipe for me to try with my fresh berries. Great recipe! Thanks for sharing with Full Plate Thursday and come back soon!

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  12. Oh my, they look delicious and I have a blackberry lover in my house!
    I would love if you would share them at our Monday Playdate at Beneath the Rowan Tree :)
    http://beneaththerowantree.blogspot.com/2011/05/new-and-improved-playdate-link-party.html

    Lori
    www.beneaththerowantree.com
    Come & Play :: Monday Playdate

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  13. Congratulations Jen,
    Your recipe is featured on Full Plate Thursday this week, enjoy!
    Miz Helen

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