Recipes Desserts Fruit Desserts Lemon Dessert Recipes Rosemary and Lemon Blackberry Bars 3.0 (3) 3 Reviews 2 Photos These blackberry bars are best made when the berries are in peak season. They are the perfect end to a meal because they are not cloyingly sweet, and they have a nice, savory note with the addition of the rosemary. Garnish with a little lemon zest or rosemary. Submitted by Anne J Published on March 5, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 40 mins Additional Time: 1 hr Total Time: 2 hrs Servings: 9 Yield: 9 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients cooking spray Crumb Topping: ½ cup white whole wheat flour ½ cup rolled oats 6 tablespoons unsalted butter, melted ¼ cup loosely packed light brown sugar ½ teaspoon vanilla extract ¼ teaspoon salt Bottom Layer: ½ cup unsalted butter, softened ½ cup confectioners' sugar 2 eggs 1 egg yolk 1 tablespoon lemon zest 1 ½ teaspoons finely chopped rosemary, or more to taste ½ teaspoon vanilla extract ¾ cup white whole wheat flour ½ teaspoon baking powder ⅛ teaspoon salt 2 (6 ounce) containers fresh blackberries Directions Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking dish with parchment paper, leaving an overhang on two sides. Combine 1/2 cup white whole wheat flour, oats, 6 tablespoons butter, brown sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a small bowl; mix with a fork to make a crumbly topping. Place in the refrigerator. Combine 1/2 cup butter and confectioners' sugar in a bowl; 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. Mix 3/4 cup white whole wheat flour, baking powder, and 1/8 teaspoon salt together in a separate bowl. Add to the creamed butter mixture in 2 to 3 batches, mixing well after each addition, until a thick dough forms. Spread dough in the bottom of the prepared pan. Arrange blackberries evenly on top. Stir crumb topping and sprinkle evenly over blackberries. Press down gently to pack topping down. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack; let cool for 1 hour. Lift bars out of the pan using the parchment paper edges. Cut into 12 pieces using a long serrated knife. Cook's Note: Substitute all-purpose flour for the white whole wheat flour if preferred. I Made It Print Nutrition Facts (per serving) 319 Calories 20g Fat 31g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 319 % Daily Value * Total Fat 20g 26% Saturated Fat 12g 60% Cholesterol 112mg 37% Sodium 145mg 6% Total Carbohydrate 31g 11% Dietary Fiber 5g 17% Total Sugars 13g Protein 5g 10% Vitamin C 9mg 10% Calcium 47mg 4% Iron 2mg 9% Potassium 186mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.