Berry good bars from The Fat Witch Bakery

Lynnda Cloutier


Headnotes from the book:
you can use raspberries or strawberries in this recipe instead of blueberries if you like just be sure that they are fresh and not frozen. Substitute any jam you like for the apricot, but don't use jelly, as it can be a bit runny.

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bottom layer:
6 tablespoons unsalted butter, softened to room temperature, three quarters stick
1/4 cup sugar
1/4 cup packed light brown sugar
one large egg
1 cup unbleached flour
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon apricot jam
top layer:
1 tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract
1/3 cup packed light brown sugar
1/3 cup quick cooking oats
3 cups fresh blueberries, washed and thoroughly dried


1grease a 9 x 9" baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°.
To make the bottom layer, beat the butter and both sugars until smooth. Add the egg and continue beating until well mixed.
2Measure the flour, baking powder, and salt and then sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remains
3using a wooden spoon, stir in the jam. Mix lightly and leave the batter a little bit streaky.
4Using a spatula, spread the dough evenly in the prepared baking pan. Bake for 12 minutes or until the edges are lightly browned. Remove from the oven and set aside.
5While the bottom layer is baking, make the top layer. Whisk the lemon juice and vanilla together. Then add the sugar and oats and continue to mix with a wooden spoon. Gently stir in the blueberries and toss to coat mixture lightly covers all the berries.
6Spread the mixture over the cooked bottom layer in the pan and bake for another 15 minutes or until the berries are shiny and a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.
Remove from the oven and let cool on a rack for one hour.

About Berry good bars from The Fat Witch Bakery

Course/Dish: Fruit Desserts