Rosemary and Lemon Blackberry Bars

These blackberry bars are best made when the berries are in peak season. They are the perfect end to a meal because they are not cloyingly sweet, and they have a nice, savory note with the addition of the rosemary. Garnish with a little lemon zest or rosemary.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 319 Calories

Ingredients

• 2 eggs
• 1 tablespoon lemon zest
• ¼ teaspoon salt
• 1 egg yolk
• ½ teaspoon vanilla extract
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• ½ cup confectioners' sugar
• ½ cup rolled oats
• ½ cup unsalted butter, softened
• 6 tablespoons unsalted butter, melted
• cooking spray
• 2 (6 ounce) containers fresh blackberries
• ½ cup white whole wheat flour
• ¼ cup loosely packed light brown sugar
• 1 ½ teaspoons finely chopped rosemary, or more to taste
• ¾ cup white whole wheat flour

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

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.

Step 4

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 5

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 6

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 7

Lift bars out of the pan using the parchment paper edges. Cut into 12 pieces using a long serrated knife.