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Blueberry Explosion Pound Cake Bars

Blueberry Explosion Pound Cake Bars - featured image
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These bars combine a moist, buttery pound cake with bursts of fresh blueberries and a slight crunch from a sugar topping, creating a simple yet impressive homemade dessert.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups (312g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon zest
  • ½ cup (120ml) whole milk, room temperature
  • 2 cups (300g) fresh or frozen blueberries
  • 1 tbsp all-purpose flour (for tossing blueberries)
  • 2 tbsp granulated sugar (for sprinkling on top)
  • Optional: powdered sugar for dusting after baking

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and lightly dust with flour, or line with parchment paper.
  2. In a large bowl, beat 1 cup softened butter and 1 ½ cups sugar together until light and fluffy, about 3 to 5 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together 2 ½ cups flour, 1 tsp baking powder, and ½ tsp salt.
  5. Alternately add the dry ingredients and ½ cup milk to the butter mixture, starting and ending with the dry ingredients. Stir in 1 tsp vanilla extract and 1 tbsp lemon zest. Fold gently to avoid overmixing.
  6. Toss 2 cups blueberries with 1 tbsp flour to coat and prevent sinking.
  7. Gently fold the blueberries into the batter.
  8. Pour the batter into the prepared pan and smooth the top. Sprinkle 2 tbsp sugar evenly over the surface.
  9. Bake for 45 to 55 minutes, starting to check at 45 minutes with a toothpick inserted in the center; it should come out with a few moist crumbs but no wet batter.
  10. Let the bars cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired before slicing.

Notes

Use softened but not melted butter for best texture. Toss blueberries with flour to prevent sinking. Tent with foil if edges brown too fast. Bars are best served at room temperature or slightly warmed. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: blueberry pound cake, dessert bars, easy dessert, homemade dessert, blueberry bars, pound cake bars, quick dessert, blueberry dessert

Find it online: https://eliplate.com/blueberry-explosion-pound-cake-bars-recipe-easy-homemade-dessert-bars/