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30
1. Lightly coat a 9-inch square baking pan
with nonstick cooking spray and line with
parchment paper; reserve.
2.
Prepare the crust. Put the butter and
sugars into a medium mixing bowl.
Using the beaters, mix on Speeds 2 to
3 until creamy. Add the remaining crust
ingredients and mix on Speed 2 until
combined. Transfer the crust mixture into
the prepared pan and press down firmly
to pack into the bottom of the pan. Chill
in refrigerator until firm.
3.
While the crust is chilling, prepare the
filling. Put the sugars, starch, salt, and
spices into a large mixing bowl; using
the beaters, mix on Speed 1 to combine.
Add the vanilla extract and blueberries
and stir until blueberries are well coated.
Then mix on Speed 1 until about half of
the blueberries have burst open, about 2
minutes. Reserve.
4.
Put all of the topping ingredients, except
for the butter, into a medium mixing bowl.
Mix on Speed 1 to combine. Add the
butter and mix on Speed 2 until large
crumbs form.
5.
Once the crust has sufficiently chilled,
preheat oven to 350°F with the rack in
the middle position. When the oven
is preheated, bake until crust is firm and
golden at the edges, about 20 minutes.
Remove and spread filling on top of the
hot, baked crust and return to the oven
for an additional 15 minutes, or until
it’s bubbling at the edges. Cover evenly
with the crumb topping and return to the
oven for a final 15 minutes. The bars
are done when the topping is evenly
browned.
6.
Cool completely prior to cutting and
serving.
Nutritional information per bar:
Calories 282 (41% from fat) • carb. 39g • pro. 3g
fat 13g • sat. fat 8g • chol. 35g • sod. 143mg
calc. 4mg • fiber 2g
Golden Layer Cake
The go-to cake recipe for all of the “yellow
cake” lovers out there. This goes well with
just about any filling and frosting, but we
especially love it with our summer-inspired
Berries and Cream Frosting (recipe follows).
Makes two 9-inch layers (16 servings)
Nonstick cooking spray
3 cups cake flour, not self-rising
1¾ cups granulated sugar
1 tablespoon baking powder
¾ teaspoon kosher salt
2 large eggs, room temperature
2 large egg yolks, room temperature
1½ cups buttermilk, room temperature
2 teaspoons pure vanilla extract
1 cup vegetable oil
1. Preheat oven to 350°F with the rack in
the middle position. Spray two 9-inch
cake pans with nonstick cooking spray
and line the bottoms with parchment
paper. Reserve.
2.
Put the flour, sugar, baking powder, and
salt together into a large mixing bowl.
Using the beaters, mix on Speed 1 to
fully combine, a minimum of 30 seconds.
Reserve.
3.
Put the eggs, yolks, buttermilk, and
vanilla extract together into a medium
bowl. Mix on Speed 3.
4.
Reduce to Speed 2, gradually add the
oil to the dry ingredients and mix until
combined, then increase to Speeds 4 to
5 and mix until completely homogenous,
about 1½ minutes.
5.
Gradually add the egg/buttermilk mixture
and mix on Speed 2 until completely
combined.
6.
Divide batter between the two prepared
cake pans. Tap gently on the countertop
to remove bubbles and place in
preheated oven. Bake until the center
springs back
to the touch and a cake tester comes
out clean when inserted in the center,
about 25 minutes.
7.
Remove from oven, cool in pans on a
wire rack until cool to the touch, then
transfer cakes to a wire cooling rack to
cool completely before frosting.
Nutritional information per serving (unfrosted):
Calories 324 (42% from fat) • carb. 43g • pro. 4g
fat 16g • sat. fat 2g • chol. 47mg • sod. 225mg
calc. 52mg • fiber 0g
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