These lemon blackberry bars are a lovely dessert that's not cloyingly sweet, with a savory twist thanks to the addition of the rosemary.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
319 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking dish with parchment paper, leaving an overhang on two sides.
Step 2
Combine 1/2 cup white whole wheat flour, oats, 6 tablespoons butter, brown sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a small bowl; mix with a fork to make a crumbly topping. Place in the refrigerator.
Step 3
Mix 3/4 cup white whole wheat flour, baking powder, and 1/8 teaspoon salt together in a separate bowl. Add to the creamed butter mixture in 2 to 3 batches, mixing well after each addition, until a thick dough forms.
Step 4
Spread dough in the bottom of the prepared pan. Arrange blackberries evenly on top. Stir crumb topping and sprinkle evenly over blackberries. Press down gently to pack topping down.
Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack; let cool for 1 hour.
Step 6
Lift bars out of the pan using the parchment paper edges. Cut into 12 pieces using a long serrated knife.
Step 7
Combine 1/2 cup butter and confectioners' sugar in a bowl; beat with an electric mixer until light and creamy. Add eggs and egg yolk one at a time, mixing well after each addition. Beat in lemon zest, rosemary, and 1/2 teaspoon vanilla extract.
Ingredients
2 eggs
1 tablespoon lemon zest
1 egg yolk
6 tablespoons unsalted butter, melted
cooking spray
2 (6 ounce) containers fresh blackberries
0.5 cup rolled oats
0.25 teaspoon salt
0.5 teaspoon baking powder
0.5 teaspoon vanilla extract
0.5 cup unsalted butter, softened
0.125 teaspoon salt
0.5 cup white whole wheat flour
0.25 cup loosely packed light brown sugar
1.5 teaspoons finely chopped rosemary, or more to taste
