Red, White and Blue Bars
These layered Red, White and Blue Bars with fresh blueberries and raspberries and a sweet crumb topping are a fun and festive dessert for the Fourth of July!
Servings: 20 bars
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks butter softened
- 3 ounces cream cheese softened
- 1 egg
- 2 cups fresh blueberries rinsed and drained
- 1 1/2 cups fresh raspberries rinsed and drained
- 1/2 lemon juiced
- 1 tablespoon cornstarch
- 1/2 cup sliced almonds
Preheat oven to 350 degrees F. Spray a 13- x 9-inch baking pan with non-stick cooking spray.
Combine the flour, 1 cup sugar, baking powder, and salt in a large mixing bowl. Cut the butter and cream cheese into 1" pieces and drop into the flour mixture. Using a hand mixer on low speed, blend until the mixture resembles coarse crumbs. Transfer 1 cup of the mixture to a smaller bowl and set aside. Add the egg to the remaining flour mixture in the large bowl and mix on low speed until the dough begins to hold together.
Transfer the dough to the prepared baking dish. Using your hands, press the dough evenly into the bottom of the pan. Bake 15 minutes. Remove the pan from the oven and allow to cool for about 15 or 20 minutes.
Add the sliced almonds to the reserved flour/crumb mixture.
In a mixing bowl combine the blueberries and raspberries with the juice from 1/2 a lemon. Add the remaining 1/2 cup sugar and cornstarch. Toss lightly to combine. Spoon the berry mixture over the slightly cooled crust. Sprinkle the reserved flour/almond mixture evenly over the top.
Bake another 20 to 25 minutes until lightly browned. Cool completely in the pan and then cut into bars.
Serving: 1bar | Calories: 158kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 54mg | Potassium: 88mg | Fiber: 2g | Sugar: 17g | Vitamin A: 46IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg