I found these beauties when I was cruising around Pintrest.
I swear, when I get on Pintrest I end up wanting cook 10 different things at one time!!
Am I the only one?
I found this recipe over at Tracey’s Culinary Adventures, and once I cruised around her site I found a ton of other recipes I want to make too!
Kevin is a HUGE blackberry lover, so I knew I needed to make these bad boys, but I think blueberries would be fabulous in these if you prefer them.
The berry with the lemon is just so good. They really are a marriage made in heaven.
I was worried that the crust seemed kind of powdery when I was pressing it into the pan, but it came out perfect.
Then I squeezed the remaining crust mixture into clumps before dropping it on the top. That tip was straight from Tracey’s blog.
They are seriously so good I packaged up 6 of them an took them to the kids’ house to keep us from eating them all.
Bottom line on these guys?
Super easy, and oohhhh soooo good!
1 1/2 cups all-purpose flour
3/4 cup sugar
1/8 teaspoon salt
3/4 cups (1 1/2 sticks) cold unsalted butter, cut into small cubes
2 large eggs
1 cups sugar
1/2 cup fat free Greek yogurt
1/4 cup + 2 tablespoons flour
zest of 1/2 lemon
1/2 teaspoon vanilla extract
16 oz fresh blackberries
Preheat the oven to 350 F. Cut a piece of parchment paper into an 8×16- inch strip, then lay it in an 8×8-inch pan with even pieces on both sides for “handles”. Spray with nonstick cooking spray.
Add the flour, sugar, and salt to the bowl of your food processor and pulse a few times to combine. Add the butter and continue pulsing until the mixture is crumbly. Transfer 3/4 cup of this mixture to a small bowl and set it aside to use for the topping. Dump the remainder of the mixture into the prepared pan and press into an even layer to form the crust. Bake for 12-15 minutes, or until golden and set. Remove the pan to a wire rack and allow to cool for at least 10 minutes.
To make the filling: in a medium bowl, whisk together the eggs, sugar, Greek yogurt, flour, salt, lemon zest, and vanilla extract. Gently fold in the blackberries. Spread the filling evenly over the crust. Top the filling with the reserved crust mixture.
Bake for 40-50 minutes, or until the bars are set. Transfer the pan to a wire rack and allow the bars to cool completely in the pan. To more easily cut them into squares, refrigerate briefly before serving. Run a knife around the edges of the pan to loosen and then carefully lift the “pie” out using the parchment paper handles.