Blueberry Cake Bars

With a huge bucket of wild blueberries to use up I have been scouring every source I can to find tempting treats.  There are many.  Too many, but I do have a lot of blueberries and they are good for you, so really they cancel out the bad parts, don’t they?

These are called Cake Bars, but really I think they are just cake.  But either way there is very little left.

Blueberry Cake Bars

Blueberry Cake Bars

Blueberry Cake Bars

(http://easteuropeanfood.about.com/od/crossculturaldesserts/r/Easy-Blueberry-Cake-Bars-Recipe.htm)

  • 3/4 cup softened butter
  • 2 cups sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon almond extract
  • 1 3/4 cups washed and stemmed fresh blueberries
  • 2/3 cup chopped pecans
  • Confectioners’ sugar

Heat oven to 350 degrees. In a large bowl, cream butter with sugar for 5 minutes. Add eggs and beat another 2 minutes. Mix in flour and almond extract. Fold in blueberries and pecans until well combined.

  • Coat a 13×9-inch pan with cooking spray (and dust with flour, if desired). Spread batter evenly in pan and bake 45-50 minutes or until toothpick tests clean (except for blueberry juice). Cool on a wire rack. When cool, sprinkle with confectioners’ sugar. Cut into bars of desired size.
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