Easy Blueberry Bars are a moist delicious dessert. These cake bars are made with either fresh or frozen blueberries. A fast and easy recipe makes them perfect for breakfast, snack or dessert.
I love breakfast and one of our favourite recipes are these Lemon Blueberry Scones or these Lemon Glazed Blueberry Baked Donuts.
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Easy Blueberry Bars
Easy Blueberry BarsI like to think of these more as a Cake than a Bar. This is a recipe my friend back home would always make. I am not much of a berry eater but put it in a cake or pie and I love it. And this Delicious Blueberry Bars are no different.
Made fast and easy with your mixer, a soft moist cake made with cake flour. And no need to buy it just make your own!
How to make Cake Flour
Start by measuring out one cup of all purpose flour, then remove 2 tablespoons and add 2 tablespoons of corn starch right back in. Sift together and you are all ready to bake!
How to make Blueberry Bars
- In a large bowl beat together the butter and sugar until creamy then add the vanilla and egg, beat until fluffy (approximately 3 minutes).
- Sift together the flour, baking powder and salt, then add to the creamed mixture alternating with the milk. Combine until smooth.
- In a small bowl gently mix together the blueberries, sugar and zest.
- Spread half the cake batter into the prepared cake pan, top with the blueberry filling and then top with remaining batter.
- Bake for approximately 45-55 minutes (depending whether you use fresh or frozen berries). Check with a toothpick for doneness.
- Let cool and sprinkle with powdered sugar and or serve with a scoop of ice cream.
How to Store Blueberry Bars
Store the blueberry cake well covered at room temperature. It will keep for about 2-3 days. If you want you can refrigerate the cake, but be sure to wrap it well with foil or plastic wrap so that the bars do not dry out. It will last about one week in the fridge.
You can also freeze the bars or leave the cake whole, just be sure to let it cool completely. Wrap it tightly with plastic wrap and either place it in an airtight freezer bag or container. The cake can be frozen for up to 3 months.
More Blueberry Recipes
Streusel topped Blueberry Bread
Easy Italian Blueberry Crostata
Easy Blueberry Cake with a Vanilla Glaze
And what could be more delicious than a blueberry filling? Especially one that you can use fresh or frozen berries with, that’s what.
Got some frozen blueberries in the freezer? Make these Blueberry Bars you will not be disappointed.
What you need to do when baking with frozen fruit
- Keep your berries frozen when making the filling, if you add thawed berries there will be too much liquid and they will make the cake runny. (you don’t want that)
- You will have to cook your cake a little longer than when you use fresh berries, about 5-10 minutes should do it.
- To keep your frozen berries from sinking to the bottom, coat them in a little flour first.
- When stirring your berries, be gentle. I like to use a spatula.
Can I add Lemon to the recipe?
I love the flavour of blueberry and lemon, in this Cake Bar recipe I added the zest of half a lemon, I’m sure a whole lemon would have been ok too.
And as you can see a scoop of Vanilla Ice Cream doesn’t hurt either! But believe me a light dusting of powdered sugar is really all they need. Enjoy!
Easy Blueberry Bars
Ingredients
FOR THE CAKE BATTER
- 1/3 cup butter (softened) (67 grams)
- 3/4 cup granulated sugar (150 grams)
- 1 teaspoon vanilla
- 1 egg
- 2 cups cake flour (240 grams)
- 1 1/2 teaspoon baking powder
- pinch salt
- 2/3 cup milk ( used 2%) (160 grams)
FOR THE FILLING
- 1 1/2 cup frozen or fresh blueberries (250 grams)
- 1/4 cup granulated sugar (50 grams)
- zest of half or whole lemon (I used half a lemon)
Instructions
- Pre-heat oven to 350°, grease and flour a 9 inch (22cm) square pan.
- In a large bowl beat together the butter and sugar until creamy then add the vanilla and egg, beat until fluffy (approximately 3 minutes).
- Sift together the flour, baking powder and salt, then add to the creamed mixture alternating with the milk. Beat until smooth, about one minute.
- In a small bowl mix together gently the blueberry, sugar and zest.
- Spread half the cake batter into the prepared cake pan, top with the blueberry filling and then top with remaining batter. Bake for approximately 45-55 minutes (depending whether you use fresh or frozen berries). Check with a toothpick for doneness. Let cool and sprinkle with powdered sugar and or serve with a scoop of ice cream. Enjoy!
Barbara says
These were so good my whole family loved them.
Rosemary says
Hi Barbara, so glad you enjoyed them.