FRESH BLUEBERRY & CHERRY CAKE BARS RECIPE (SIP BITE GO)
These fresh blueberry and cherry cake bars are chewy and bursting with flavor. They are one of my favorite summer desserts for parties. If you're looking for some easy summer desserts with few ingredients, then you'll love them! Today's version is a mixed berry dessert, but you can use all cherries, blueberries or any other berry you like. Fresh or frozen. So let's get to baking these fresh blueberry and cherry cake bars!
Provided by Jenna Passaro
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Line an 8" metal square pan with parchment paper coming up the sides, so it can be used to remove the dessert after it bakes. Grease the parchment paper with a stick of butter or butter spray.
- Melt the butter and sugar together on the stove in a pan on medium heat. Stir regularly with a whisk until the mixture is smooth, about 5 minutes. Add the vanilla and give the mixture a final stir. Turn off the heat, letting the mixture cool down for a few minutes while you work on the next step. If the mixture cools completely, you'll need to heat it up to lukewarm so it's easy to pour and work with in the next step.
- Pour the butter/sugar/vanilla mixture In a large bowl. Slowly mix in the eggs, while stirring the mixture with a whisk. Add in the flour, baking powder, salt and cinnamon. Mix the batter until combined. Then gently fold in the fresh blueberries and cherries to make the cake bar batter.
- Using a spatula, transfer the batter into the pan. Bake for 40-50 minutes, until the top of the berry cake bars are golden brown. The edges will cook faster than the center, which is perfectly fine and adds to the chewy texture of the bars. If the center of the batter looks very wet, keep the cake bars in the oven for a few more minutes. The texture should be similar to a brownie.
- Once the cake bars are done, let them cool for 15 minutes. Remove the dessert from the tray, let it cool for another 15 minutes. Then slice into bars. Two cuts in each direction will yield 9 bars. Store the fresh blueberry and cherry cake bars in the refrigerator for up to 3 days. (They taste great cold, too!)
Nutrition Facts : Calories 256 kcal, Carbohydrate 35 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 74 mg, Sodium 173 mg, Sugar 24 g, ServingSize 1 serving
BLUEBERRY BARS
These bars taste like blueberry cheesecake.
Provided by Anne Warren
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries.
- To make the topping: In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered sugar and almond extract. Spread over blueberries.
- Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 27.1 g, Cholesterol 55 mg, Fat 12.6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 93 mg, Sugar 18 g
FRESH BLUEBERRY BARS
Make and share this Fresh Blueberry Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h
Yield 12 bars
Number Of Ingredients 11
Steps:
- In a mixing bowl, add the flour and brown sugar; stir to mix.
- With a pastry blender, cut in the butter until mixture resembles coarse meal.
- Press 1 1/3 cup of mixture onto the bottom of an ungreased 8-inch square baking pan.
- In another bowl, mix together the cinnamon, baking soda, and salt.
- Add the remaining crumb mixture, sour cream, egg, and vanilla; stir to blend.
- Add blueberries; stir to combine.
- Spoon filling mixture evenly over the crust.
- Bake at 350 degrees for 35 minutes.
- Cool in the pan.
- Sprinkle with powdered sugar.
- Cut into bars and serve.
Nutrition Facts : Calories 158.7, Fat 6.4, SaturatedFat 3.8, Cholesterol 32, Sodium 171, Carbohydrate 23.7, Fiber 0.7, Sugar 14.6, Protein 2
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