Lemon and Rosemary Infused Blackberry Bars

Ingredients 0/17

Step 1

Gently heat your oven to 350°F (175°C) and lining an 8-inch baking dish with parchment paper, making sure to leave some overhang on two sides for easy removal later. In a small bowl, mix together the flour, oats, butter, brown sugar, vanilla, and salt with a fork until it’s crumbly. Pop this mixture in the fridge to chill while you work on the rest.

Step 2

Beat the butter and powdered sugar together until it’s light and creamy. Add the eggs and egg yolk one at a time, mixing well after each. Stir in the lemon zest, rosemary, and vanilla extract to give it a fresh, fragrant flavor.

Step 3

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture in a few batches, mixing until you get a thick dough. Press the dough evenly into the bottom of your prepared pan.

Step 4

Scatter the blackberries over the dough, then take the crumb topping from the fridge, give it a quick stir, and sprinkle it evenly over the berries. Gently press the topping down so it sticks a bit.

Step 5

Bake for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely on a wire rack for about an hour. Use the parchment paper edges to lift the whole slab out of the pan, then slice into 12 bars with a serrated knife. Enjoy!