|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This blueberry cake bars recipe is made in a 13 x 9-inch pan and is as easy as pie—except it isn't pie! It's just a darn-good cake that's simple to make and is perfect for an abundance of blueberries.
When Thanksgiving and Christmas roll around, substitute fresh cranberries for the blueberries. Or try pitted sour cherries. The batter is sweet enough to be able to use the tart fruit and still call it dessert.
Gather the ingredients.
Preheat oven to 350 F. In a large bowl, cream the butter with sugar for 5 minutes.
Add eggs and beat another 2 minutes.
Mix in flour and almond extract.
Fold in blueberries and pecans until well combined.
Coat a 13x9-inch pan with cooking spray (and dust with flour, if desired).
Spread batter evenly in pan and bake 45 to 50 minutes or until toothpick tests clean (except for blueberry juice).
Cool on a wire rack.
When cool, sprinkle with confectioners' sugar.
Cut into bars of the desired size. Serve warm or cold with fresh blueberry sauce, if desired.