A Dream of Blueberries & Cream Crumb Bars
The fresh, plump blueberries add a juicy pop of sweetness to these delicious crumb bars.
Ingredients
- 6 Entenmann’s Plain Donuts
- 1/4 Tablespoon Fresh Lemon Zest
- 1 Egg, beaten
- 2 oz. Natural Almonds, ground
- 4 Tablespoon Unsalted Butter, room temperature
- 2 Cups Fresh Blueberries
- 2-3 Tablespoons Sugar (more or less depending on tartness of blueberries)
- 1 Tablespoon Fresh Lemon Juice
- 1 1/2 Tablespoons Cornstarch
- 1/4 Cup Marshmallow Crème
- 1/2 Tablespoon Water
Directions
- Preheat oven to 350°.
- Crumble the donuts in a large bowl.
- In a small bowl, mix the lemon zest, egg, almonds and butter.
- Add to the donut mixture.
- Press half of the mixture into a square 8x8 inch pan.
- Bake for 8 minutes.
- Remove and let cool.
- In a medium sauce pan stir, over medium heat, the washed blueberries and sugar.
- Lightly mash all berries with a fork until syrupy.
- In a small cup, mix the lemon juice and starch.
- Add lemon-starch mixture and stir over heat until it becomes very thick.
- Let cool for 5 minutes.
- Spread the blueberries over the crust.
- Heat the marshmallow crème in the microwave for 20 seconds.
- Stir in the water and whisk with a fork.
- Drizzle the marshmallow crème and water mixture over the blueberries.
- Top the bars with the remaining crumb mixture.
- Bake for 15 to 20 minutes, or until the crumb starts to brown.
- Let cool completely then refrigerate. Makes 8 bars.
