For best results, use fresh, ripe blackberries during peak season. Adjust the amount of rosemary to your preference for a more or less pronounced savory note. Serve these bars slightly chilled or at room temperature for optimal flavor and texture. Store leftover bars in an airtight container at room temperature for up to 3 days.
Rosemary and Lemon Blackberry Bars
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME2 hrs
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SERVING9 People
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VIEWS9
Capture the essence of summer with these delightful blackberry bars, where the sweet tang of ripe blackberries meets the herbaceous notes of rosemary and a bright hint of lemon. Perfectly balanced and never overly sweet, these bars are an exquisite treat to end any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol112 mg
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Fiber5 g
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Protein5 g
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Saturated Fat12 g
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Sodium145 mg
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Sugar13 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking dish with parchment paper, leaving an overhang on two sides. (5 minutes)
02
StepIn a small bowl, combine 1/2 cup white whole wheat flour, oats, 6 tablespoons melted butter, brown sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Mix with a fork until a crumbly topping forms. Place in the refrigerator to chill. (10 minutes)
03
StepIn a separate bowl, combine 1/2 cup softened butter and confectioners' sugar. Beat with an electric mixer until light and creamy. Add eggs and egg yolk one at a time, mixing well after each addition. Beat in lemon zest, rosemary, and 1/2 teaspoon vanilla extract. (10 minutes)
04
StepIn another bowl, whisk together 3/4 cup white whole wheat flour, baking powder, and 1/8 teaspoon salt. Add to the creamed butter mixture in 2 to 3 batches, mixing well after each addition, until a thick dough forms. (5 minutes)
05
StepSpread the dough evenly in the bottom of the prepared pan. Arrange blackberries evenly on top of the dough. Stir the crumb topping and sprinkle it evenly over the blackberries. Gently press down to pack the topping slightly. (5 minutes)
06
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. (40-45 minutes)
07
StepTransfer the baking dish to a wire rack and let the bars cool completely in the pan for at least 1 hour. (60 minutes)
08
StepOnce cooled, lift the bars out of the pan using the parchment paper edges. Cut into 12 equal pieces using a long, serrated knife for clean cuts. (5 minutes)
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Eloy Wyman
Jun 26, 2025Easy to follow recipe, and the results were fantastic. Will definitely make again.
Marguerite Frami
Jun 24, 2025I added a bit more lemon zest for an extra zing, and it was amazing!
Charles Conn
Jun 24, 2025I loved the subtle rosemary flavor, it wasn't overpowering at all.
Lilly Greenholt
Jun 22, 2025The crust was perfectly crumbly, and the blackberries were so juicy and flavorful.
Petra Bogisich
Jun 21, 2025My family devoured these in one sitting!
Brice Beatty
Jun 20, 2025I'm not a baker, but this recipe was easy enough for me to follow and it turned out great!
Adela Reichert
Jun 15, 2025These bars were a hit! The rosemary and lemon combination is genius.
Sabryna Thiel
Jun 15, 2025I used frozen blackberries and they worked just as well!
Kira Hodkiewicz
Jun 13, 2025I made these for a bake sale, and they were the first thing to sell out!
Alda Berge
Jun 11, 2025These are the perfect summer treat!