Chef Mia

The Very Best Strawberry Crumb Bars Ever!!

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Easy Strawberry Crumb Bars (Fresh or Frozen)

  • Author: Chef Mia
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Description

These easy Strawberry Crumb Bars, with a buttery crust, sweet strawberry filling, and crunchy butter crumb topping, make wonderful dessert bars. Whether you use juicy fresh berries or a bag from the freezer, they are perfect for an afternoon snack, party, or potluck year-round.

Ingredients

Scale
  • 1/2 cup white sugar
  • 1/2 teaspoon baking powder
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup very cold butter, (8 Tablespoons or 1 stick of butter)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 2 cups fresh strawberries, chopped
  • 1/3 cup white sugar
  • 2 teaspoons cornstarch

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Place parchment paper on the bottom of the 8×8 pan that hangs over the side of the pan. (This is to make it easier to remove the Strawberry Crumb Bars after cooking.)
  3. In a medium bowl, stir together 1/2 cup white sugar, flour, baking powder and salt.
  4. Using a fork or a pastry cutter, cut the butter into the flour mixture. (VERY IMPORTANT: Make sure the butter is very cold.) Work with the dough until the pieces are very small. Dough will be crumbly. You can also pulse in a food processor to until you get pea sized crumbs.
  5. In a separate measuring cup or small bowl, beat an egg with a fork. Add the egg and vanilla to the flour mixture, and combine until you have a crumbly mixture.
  6. Pat half of the dough evenly into the bottom of the prepared pan.
  7. In another bowl, stir together 1/3 cup sugar and cornstarch. Stir in the strawberries.
  8. Spoon the strawberry mixture evenly over the bottom crust.
  9. Crumble the remaining dough over the strawberry filling layer.
  10. Bake in a preheated oven for 45 minutes, or until top is slightly golden brown. (My oven runs hot and baked in about 38 minutes.)
  11. Cool completely before cutting into squares. I recommend refrigerating until ready to serve.

Notes

Notes It is very important that your butter be very cold. Also, when working with the crumb crust, be careful not to over work it because you dont want your hands to warm up the crust. You want the crust to be very cold. The sweetness of the strawberries used matters. If your strawberries are not very sweet, you may need to increase the amount of sugar used in step 7 to about 1/2 a cup. You can easily double the ingredients to make a 9×13 pan of the Strawberry Crumb Bars. Just change the number of servings above and it will adjust the amounts of the ingredients.

Nutrition

  • Calories: 207kcal
  • Sugar: 20g
  • Protein: 1g

Bakery Style Blueberry Muffins

These are the best and softest Bakery Style Blueberry Muffins. These tall muffins has a streusel crumb topping giving a perfect crunch to the soft muffins!

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Bakery Style Blueberry Muffins

  • Author: Chef Mia
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Description

These are the best and softest Bakery Style Blueberry Muffins. These tall muffins has a streusel crumb topping giving a perfect crunch to the soft muffins. These jumbo sized muffins are incredibly moist and super easy to make, making them sure to be a family hit!

Ingredients

Scale
  • 100 g butter
  • 100 g granulated sugar
  • 1 large eggs
  • 50 g sour cream or full-fat plain greek yoghourt, room temperature
  • 90 g whole milk room temperature
  • 1 teaspoon vanilla extract
  • 160 g all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 100 g fresh or frozen blueberries + 1 tablespoon flour

Instructions

  1. Start by melting the butter. In a large mixing bowl add the melted butter and granulated sugar and whisk together until combined.100 g butter, 100 g granulated sugar
  2. Then add the egg, whole milk, sour cream and vanilla extract and whisk it together until combined.1 large eggs, 50 g sour cream, 90 g whole milk, 1 teaspoon vanilla extract
  3. Place a sieve on the bowl and sift in the all-purpose flour, baking powder, baking soda and salt together. Stir in the dry ingredients into the batter until combined.160 g all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
  4. In a separate bowl, add blueberries and 1 tablespoon of flour and stir to coat the blueberries with flour.100 g fresh or frozen blueberries + 1 tablespoon flour
  5. Add the blueberries and the extra flour and gently fold it into the batter.
  6. Cover the bowl with some plastic wrap and let the batter rest for 1 hour at room temperature.
  7. While the batter rests, preheat the oven to 220ºC/425ºF conventional oven. Prepare a 12-cup cupcake pan with 6 cupcake liners, only lining every other cupcake hole, as it helps them to dome up. Grease around the edge of the cupcake holes, for the muffins to release easily. Then make the streusel.
  8. Add the all-purpose flour and granulated sugar to a bowl. Give it a mix with a fork until combined. Melt the butter and add it to the dry ingredients and mix it together with a fork until it forms a crumble structure and there is no dry flour left.50 g all-purpose flour, 40 g granulated sugar, 25 g butter
  9. After the hour has passed, divide the muffin batter into the 6 cupcake liners, so each cupcake holder is filled to the top. Be careful not to deflate the batter, so try not to mix it around it too much. Top the muffins with the streusel and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF and further bake for 10 -13 minutes or until cake tester comes out clean.
  10. Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating.

Nutrition

  • Calories: 419kcal
  • Sugar: 26g
  • Protein: 6g

Strawberry Lemonade Quick Bread

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Strawberry Lemonade Quick Bread

  • Author: Chef Mia
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Description

A simple quick bread loaded with strawberries and covered in a lemonade glaze. Perfect for summer!

Ingredients

Scale
  • 2 cups (240g) all-purpose flour be sure to measure properly
  • ½ cup (100g) granulated sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 8 ounces (227g) fresh strawberries (about 10 medium strawberries)* hulled and chopped
  • ¾ cup (180mL) milk
  • ½ cup (113g) unsalted butter melted
  • 1 large egg
  • ½ teaspoon vanilla extract
  • the juice of half of a lemon about 2 Tablespoons
  • zest of one lemon

Instructions

  1. Preheat the oven to 350ºF (177ºC). Spray a 9" x 5" loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Gently fold in the strawberries, reserving some to press into the top of the loaf before baking, if desired. Set aside.2 cups (240g) all-purpose flour, ½ cup (100g) granulated sugar, 1 teaspoon baking soda, ¼ teaspoon salt, 8 ounces (227g) fresh strawberries (about 10 medium strawberries)*
  3. In a medium size bowl, whisk together the milk, butter, egg, vanilla extract, lemon juice, and lemon zest until everything is combined. ¾ cup (180mL) milk, ½ cup (113g) unsalted butter, 1 large egg, ½ teaspoon vanilla extract, the juice of half of a lemon, zest of one lemon
  4. Pour the wet ingredients into the dry ingredients and, using a spatula, gently stir the mixture together until no flour pockets remain. Pour the batter into the prepared loaf pan and press reserved strawberries into the top, if desired. Bake loaf for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean.
  5. Remove the loaf from the oven and, while the loaf is still hot, poke several holes into the top of the loaf with a skewer or knife. Then, prepare the glaze.
  6. In a small container with a spout, whisk together the sugar, lemon juice, and warm water.¼ cup (50g) granulated sugar, the juice of half of a lemon, 2 Tablespoons (30mL) warm water
  7. Pour the lemon glaze slowly and evenly over the hot loaf. Allow loaf to cool completely before removing from the baking pan and serving. Leftovers can be kept in the refrigerator, covered tightly, up to 5 days. Loaf freezes well, up to 2 months. Thaw in refrigerator overnight.

Notes

*If using frozen strawberries, do not thaw.

Nutrition

  • Calories: 255kcal
  • Sugar: 17g
  • Protein: 4g

BLUEBERRY BREAD

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Blueberry Bread

  • Author: Chef Mia
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Description

A moist, tender blueberry bread made in one bowl with simple pantry ingredients. Packed with juicy blueberries and ready for the oven in minutes! Perfect for breakfast, snacking, or dessert.

Ingredients

Scale
  • ¾ cup sugar
  • ½ cup butter
  • 2 eggs
  • 1 cup milk
  • 2 cups flour
  • 2 teaspoon baking powder
  • 1 ½ cups blueberries fresh or frozen

Instructions

  1. In a large bowl, cream together the butter and sugar until smooth.
  2. Add the eggs and milk and mix until combined.
  3. Stir in the flour and baking powder just until combined. Do not overmix.
  4. Gently fold in the blueberries.
  5. Pour batter into greased loaf or mini loaf pans, filling about full.
  6. Bake at 350°F for 70 minutes (large loaf) or 35 minutes (mini loaves), until a toothpick inserted in the center comes out clean.
  7. Let cool slightly before removing from the pan and slicing.

Notes

Notes Frozen blueberries can be added straight from the freezer. Toss with a little flour before folding in to help prevent sinking and color bleeding. Batter will be thick, this helps keep the blueberries evenly distributed.

Nutrition

  • Calories: 339kcal
  • Sugar: 23g
  • Protein: 6g

Cheesecake Deviled Strawberries

Cheesecake Deviled Strawberries

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Cheesecake Deviled Strawberries

  • Author: Chef Mia
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Instructions

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