At least once a year, I end up with a handful of recipes that are born from cleaning out kitchen cabinets and finding bits of this and that. (Hello, blondies! Hi there, cookies!) A similar thing happens in the summer when I end up with a refrigerator full of varying amounts of different berries that I don’t want to see go to waste.
I used a combination of blueberries and raspberries for the filling portion of the bars. It was probably a 4:1 ratio of blueberries to raspberries, but any combination will work. This recipe is great in that you can use whatever berry or berries you prefer or just what you happen to have.
The end result is a soft and lightly sweet bar that’s just full of summer flavor. Serve these just as they are in all their berry glory, or top them off with ice cream for a special treat.
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup unsalted butter, cold and cut into 1/2-inch pieces
- 1 large egg, lightly beaten
- 1/3 cup granulated sugar
- 2 & 1/2 teaspoons cornstarch
- 3 & 1/2 cups berries*
- 1/2 cup chopped pecans (optional)
To make the crust and crumb:
Preheat oven to 375°. Grease a 9"x 13" baking pan.
Whisk together flour, sugar, brown sugar, baking powder, salt, and cinnamon. Add butter and egg, and mix with a pastry blender or fork until dough is combined and crumbly.
Transfer half of the dough to prepared pan. Press evenly into bottom of pan.
To make the filling:
Mix sugar and cornstarch in a large bowl. Add berries and stir gently to combine.
Spread berry mixture evenly over crust in pan.
Sprinkle remaining crust mixture over the berries. Sprinkle pecans over the top.
Bake 45 to 50 minutes, or until top is golden brown.
Cool completely before cutting into bars.
*Use your favorite berry or a combination. If using a larger berry like strawberries, I suggest chopping them into blueberry-sized pieces.
Recipe adapted from AllRecipes.