These incredibly easy-to-make cake bars get a touch of sparkle and crunch from a sprinkle of turbinado sugar over the top. If you use frozen berries, thaw and pat them dry before topping the batter with them. Source: EatingWell Magazine, April 2020

Becky Duffett


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-inch-square baking pan with 2 teaspoons butter.

  • Beat the remaining 4 tablespoons butter, granulated sugar and oil in a stand mixer fitted with a paddle attachment, or with a hand mixer, until light and fluffy, about 2 minutes. Beat in egg and vanilla until smooth.

  • Whisk flour, baking powder and salt in a medium bowl. Add the dry ingredients to the wet ingredients and mix until halfway combined. Add milk and mix just until combined. Do not overmix.

  • Spread the batter in the prepared pan. Sprinkle blackberries and blueberries over the top and lightly press them into the batter. Sprinkle with almonds and turbinado sugar.

  • Bake until puffed and golden and a toothpick inserted into the center comes out clean, 40 to 45 minutes.

  • Let cool slightly, then cut into 9 squares.

Nutrition Facts

257 calories; 14.5 g total fat; 4.6 g saturated fat; 37 mg cholesterol; 185 mg sodium. 110 mg potassium; 29.5 g carbohydrates; 2.9 g fiber; 17 g sugar; 4 g protein; 284 IU vitamin a iu; 5 mg vitamin c; 10 mcg folate; 74 mg calcium; 2 mg iron; 15 mg magnesium; 14 g added sugar;