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.

Becky Duffett
Source: EatingWell Magazine, April 2020

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Recipe Summary test

active:
15 mins
total:
1 hr
Servings:
9

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

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

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  • 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; protein 4g; carbohydrates 29.5g; dietary fiber 2.9g; sugars 17.5g; fat 14.5g; saturated fat 4.6g; cholesterol 37.2mg; vitamin a iu 283.8IU; vitamin c 5mg; folate 9.8mcg; calcium 73.8mg; iron 2.2mg; magnesium 14.9mg; potassium 110mg; sodium 184.8mg; added sugar 14g.
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