You cannot make an easier recipe than this one for Berry Easy! Blackberry Breakfast Bars. And if you pick your own berries out of your very own back yard, they taste especially delicious!
First, pick your own berries, whether you have them on the edge of your own backyard, along the country road or pick them at a berry farm. Either way, they’re easy to pick – just watch out for the pickers. After a bit you can get the hang of moving your fingers in and out of the briars and lifting the berry canes to find huge clumps of berries underneath. It’s easy!
Butter your baking pan or cast-iron skillet. Then mix up your cold butter crust and the blackberry sugary filling. Spread a little over half of the crust in the bottom of your prepared baking pan. No need to roll out a pie-like crust. A press-in crust makes it easy!
Pour the blackberry filling over the crust. Then add the rest of the crust, in dollops on top of the filling. Let the blackberry filling get bubbly while baking and cool on a rack. It’s easy!
Cool a few minutes, cut a square for your breakfast plate. Add ice cream – yes, ice cream for breakfast. Enjoy a special treat on a hot summer day by adding ice cream to this delicious crumbly blackberry bar. It. Is. Dee. Licious!
This recipe serves up 9-16 bars, depending on how large you cut them.
Prep your baking pan:
-Lightly butter the sides and bottom of an 8”x8” baking pan, non-stick or otherwise.
-Cut parchment paper to cover the bottom and sides of the pan.
-Lightly butter the parchment paper on the bottom and the sides. The parchment paper will make lifting the entire bar out so that it’s easy to cut apart on a cutting board. It also helps avoid knife cut marks on your baking pan, especially if it’s a non-stick pan.
Preheat the oven to 375F degrees.
Gather up your Ingredients:
1 ¼ C Flour
¼ C Sugar
¼ C Brown sugar
1/8 t Salt
½ C Butter, cold cubed
1 Egg, yolk only
2 ½ C Blackberries, fresh
½ t Almond extract
½ C Sugar
1 T Cornstarch
¼ Walnuts, rough chopped for top half of crust mixture.
Mix and Bake:
-In a medium to large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder and salt to completely combine.
-Add the cold cubed butter and combine using a pastry cutter. It should mix into small pea sized crumbles.
-Pour and press half to two-thirds of the flour butter mixture into the prepared baking pan. -Set the rest of the crust mixture aside.
-Press lightly making the crust even throughout.
-Place the crust into the refrigerator while you mix the blackberries.
-In a small to medium bowl, mix the cleaned blackberries, quarter cup sugar and 1 tablespoon cornstarch to completely combine. It will be a wet mixture.
-Take the crust out of the refrigerator and spread the blackberry mixture all over the crust.
-Spoon the rest of the crust mixture on top in “clumps.” It’s fine if it does not cover all of it, leaving some of the blackberry mixture showing through. I like to make the top crust uneven so that the berries can be seen.
-Bake at 375F degrees for 40-45 minutes. I check it at the 35-minute mark so it does not burn on top.
-Cool in the pan for 20 minutes. I cool them in the refrigerator to solidify them. Then lift them out of the pan with the “wings” of parchment paper reaching out of the sides of the pan.
Storage:
-These bars can be refrigerated for up to a week in an airtight container. I don’t leave it out at room temperature since we like the bars cool, especially during the hot days of summer.
-To freeze I wrap individual bars with plastic wrap and then freeze in an airtight container for up to a month.
Enjoy your Berry Easy! Blackberry Breakfast Bars with ice cream, whipped cream or as a grab and go treat on the way to work or school. The ease with which these bars come together makes them even more special.
These Berry Easy! Blackberry Breakfast Bars are delicious in the morning or with afternoon coffee…or even as a nighttime snack. Whoever you enjoy them with, “Bake your own Memories!”
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