Karin Calloway

Food columnist for The Augusta Chronicle.

Bars make use of in-season berries

  • Follow Karin Calloway

Blueberry season is about to hit the area, and you can tell the difference between fresh blueberries and those out-of-season blueberries you buy in the winter.

This week, I’m using the fresh berries to make Buttery Blueberry Bars. The squares have the texture of a brownie and the flavor of blueberry cobbler. It’s a combination that my family really enjoyed when I was testing the recipe.

These are from-scratch bars, and the recipe uses ingredients common in most homes: butter, flour, sugar and eggs.

The bars highlight fresh blueberries but can be made with frozen blueberries when the season is over. You also can substitute other fruits for the blueberries, especially sliced strawberries or peaches. A cup of white chocolate or cinnamon chips would make a good addition to the bars regardless of what type of fruit is used.

Take the bars over the top by serving with some whipped cream of vanilla ice cream.

BUTTERY BLUEBERRY BARS

1½ cups all-purpose flour

1½ cups sugar, plus 2 tablespoons more for topping

10 tablespoons butter, melted

2 eggs, lightly beaten

2 cups fresh or frozen blueberries

1 teaspoon ground cinnamon

Whipped cream or vanilla ice cream, optional, for serving

Heat oven to 350 degrees.

Spray a 9-by-13-inch glass baking dish with nonstick cooking spray and set aside.

Combine the flour and 1½ cups of sugar in a large bowl.

Stir in the melted butter and the eggs.

Fold in the blueberries, being careful not to crush them. Spread the batter in the prepared baking dish.

Combine the remaining 2 tablespoons of sugar along with the cinnamon in small bowl.

Sprinkle the mixture over the batter.

Bake for 45 minutes, or until lightly browned and the center is firm to touch.

Cool on a wire rack until warm or room temperature and cut into 12 squares. Store leftover bars, covered, in the refrigerator.

Makes 12 squares.


Loading...