House of Bread Berry Bars - from Los Angeles Times SOS Column

Sunday, August 11, 2013

House of Bread Berry Bars
House of Bread Berry Bars

As I've mentioned before, I love the Los Angeles Times Food Section's SOS column. Readers write in requesting a recipe from their favorite restaurant, cafe, store or school cafeteria, and the cool people from the LA Times Food Section get the recipe and adapt it for the home kitchen. Win!

House of Bread Berry Bars
This Berry Bar is from the House of Bread in San Luis Obispo. I've never been to the place, but will put it on my long list of places to visit.

House of Bread Berry Bars
Recently, Rene Lynch of the LA Times wrote an article in Daily Dish: 8 blueberry recipes bursting with true blue sweetness. This recipe immediately caught my eye and I had to make it!

It's super duper easy! Mix a butter-based batter together, spread 3/4 in a pan, spread a jar of blueberry jam (or other berry jam) on top and then scoop the rest of the batter on top. How easy is that?!

House of Bread Berry Bars
The recipe calls for a 11 x 7 pan, but I don't have one. I used a 9 x 13 pan and I thought it turned out fine. The cake is light and's a very nice breakfast treat or afternoon tea cake. And it's super easy to pull together with a lovely presentation.

House of Bread Berry Bars
From the Los Angeles Times SOS Column - House of Bread Berry Bars
Adapted from House of Bread in San Luis Obispo.

3 cups (12.75 ounces) flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 3/4 cups sugar
4 eggs, room temperature
1 teaspoon vanilla extract
16 ounces berry jam (I used Trader Joe's Blueberry Jam)

1. Preheat oven to 350 degrees. Line with parchment paper or grease an 11 x 7 inch baking pan. (I didn't have a 11 x 7 pan, and used a 9 x 13 pan. Don't use a smaller pan like a 9 x 9 pan because the cake will be too tall and cook unevenly...just believe me from my first attempt).
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. Using a mixer with paddle, cream together the butter and sugar until light and fluffy, 3 to 5 minutes and scrape down the sides of the bowl. Beat in the eggs, one at a time, then the vanilla. Slowly add in the flour mixture and mix until combined, but don't overmix. You can finish off the mixing with a spatula.
4. Spread three-fourths of the batter into the pan. Spoon the jam on top. Spoon the remaining batter over the jam in random dollops so the jam can still be seen.
5. Bake the bars until golden-brown on top and firm to the touch, about 40 minutes, rotating halfway through for even baking. (Mine took 43 minutes and I forgot to rotate the pan.)
6. Cool completely on a wire rack before cutting...although I did sneak a couple pieces warm - still very good.

Lemon Blueberry Buckle
Looking for another blueberry recipe? Try this one that I also made from the Los Angeles Times - it's delicious! Lemon Blueberry Buckle
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Mandy said... [Reply to comment]

I love reading a post and realizing "hey, I have everything in the house to make this RIGHT NOW RIGHT NOW!" I used sour cherry jam, it's in the oven, and will go straight to work (I'm a librarian too) tomorrow morning. Thanks much!

Katie said... [Reply to comment]

It looks fabulous and I love the dark jammy swirl though the middle. A must try

Nutmeg Nanny said... [Reply to comment]

Wow, this looks incredible!! I love how simple it is :)

Dina said... [Reply to comment]

they look yummy!

Julie @ Lovely Little Kitchen said... [Reply to comment]

I can tell from your beautiful pictures these blueberry bars are light and moist. Thanks for the recipe!

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