
Rosemary and Lemon Blackberry Bars
Share recipe
Description
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.
Ingredients
- cooking spray
- ½ cup white whole wheat flour
- ½ cup rolled oats
- 6 tablespoons unsalted butter, melted
- ¼ cup loosely packed light brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup confectioners' sugar
- 2 eggs
- 1 egg yolk
- 1 tablespoon lemon zest
- 1 ½ teaspoons finely chopped rosemary, or more to taste
- ½ teaspoon vanilla extract
- ¾ cup white whole wheat flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 2 (6 ounce) containers fresh blackberries
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 7. Lift bars out of the pan using the parchment paper edges. Cut into 12 pieces using a long serrated knife.
Nutrition Facts
serving: 9 servings
calories: 319.1 kcal
carbohydrates: 31.3 g
protein: 5.2 g
saturated fat: 11.9 g
cholesterol: 111.6 mg
sodium: 144.8 mg
fiber: 4.7 g
sugar: 12.7 g