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Rosemary and Lemon Blackberry Bars
Rosemary and Lemon Blackberry Bars
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
120 minutes
Tangy lemon blackberry bars with a savory rosemary twist - a perfectly balanced and delightful dessert.
Ingredients:
  • cooking spray
  • 0.5 cup white whole wheat flour
  • 0.5 cup rolled oats
  • 6 tablespoons unsalted butter, melted
  • 0.25 cup loosely packed light brown sugar
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup confectioners' sugar
  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon lemon zest
  • 1.5 teaspoons finely chopped rosemary, or more to taste
  • 0.75 cup white whole wheat flour
  • 0.5 teaspoon baking powder
  • 0.125 teaspoon salt
  • 2 (6 ounce) containers fresh blackberries
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and elegantly line an 8-inch baking dish with parchment paper, ensuring a chic overhang on two sides.
  • Mix 1/2 cup of white whole wheat flour, oats, 6 tablespoons of butter, brown sugar, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of salt in a small bowl until a crumbly topping forms. Chill in the refrigerator.
  • In a bowl, cream together 1/2 cup of butter and confectioners' sugar until light and creamy using an electric mixer. Slowly add eggs and egg yolk one at a time, mixing thoroughly after each addition. Gently beat in lemon zest, rosemary, and 1/2 teaspoon of vanilla extract.
  • Combine 3/4 cup white whole wheat flour, baking powder, and 1/8 teaspoon salt in a separate bowl. Gradually add this mixture to the creamed butter, mixing well after each addition until a thick dough forms.
  • Press the dough into the prepared pan. Evenly place the blackberries on top. Mix the crumb topping and sprinkle it evenly over the blackberries. Gently press down to pack the topping.
  • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack for 1 hour.
  • Using the parchment paper edges, elegantly lift the bars out of the pan. Slice into 12 pieces with a long serrated knife.

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