Blueberry Crumble Bars

This past summer I picked LOTS of blueberries.  I froze some so that we would have them throughout the winter.  We use them in all sorts of things like muffins, yogurt, oatmeal, pancakes, waffles, cheesecake, smoothies, and many others.  These bars are easy and SO delicious.  You can eat them alone or serve warm with a scoop of vanilla ice cream.

Ingredients:

• 1 1/2 Cups of Flour
• 3/4 Cups of Sugar
• 1/8 Cup Lemon Juice
• 1 Pint Blueberries
• 1/8 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 2 teaspoons Corn Starch
• 1 Stick Cold Butter
• 1 Egg

Makes 12 bars

Preheat oven to 375 degrees.  In a bowl combine the flour, 1/2 cup of sugar, salt, and baking powder.  Cut the butter into cubes and add to mixing bowl.  Add egg.  Using a fork or a pastry blender, combine the ingredients until they become a crumbly mixture.  Grease the bottom and sides of an 8x8 baking dish.  Firmly press 1/2 of the crumb mixture into the bottom of the dish.  In a separate bowl, combine blueberries, remaining 1/4 cup of sugar, lemon juice, and cornstarch.  Toss to coat the berries.  Place the blueberry mixture on top of the pressed dough.  Cover with remaining crumble.  Bake for 35-40 minutes.  Cool completely and then cut into bars.

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Strawberry Lemon Bundt Cake made with Greek Yogurt

This is the perfect season to make delicious treats with strawberries.  I am hoping to get out and pick some fresh ones soon!  So I am compiling all of my favorite strawberry recipes and trying out some new ones!  The Greek yogurt in this recipe makes the cake OH SO MOIST!  It is a great summer dessert or perfect to serve at a Brunch.

Ingredients:
3 Eggs
1 1/2 Cups Diced Fresh Strawberries
Zest from 1 Lemon
3 Tablespoons of Lemon Juice (divided)
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
2 1/2 Cups of Flour
2 Cups of Sugar
2 Sticks of Butter
8 oz of Vanilla Greek Yogurt
1 cup Powdered Sugar

Preheat oven to 375.  Combine cups of flour, baking soda, and salt.  Stir in lemon zest.  Set aside

Cream together butter and sugar.  Add in eggs one at a time, next add in 1 tablespoon of Lemon Juice.

Once that is combined, alternate adding in the flour and yogurt about 1/4 of each at a time until batter is well mixed.  The batter will be thick DONT WORRY!

By hand, mix in the strawberries.

Reduce oven heat to 325.  Pour Batter into 10 inch Bundt pan and bake for 58-60 minutes.  Allow cake to cool in pan for about 25-30 minutes.

Then flip it out onto wire rack to cool the remainder of the way

Last, whisk together 2 Tablespoons of lemon juice and 1 cup of powdered sugar and drizzle glaze on the cake.  

Be sure to watch for more of our favorite strawberry recipes!