Red, White, & Blueberry Blondies Recipe

Red, White, & Blueberry Blondies Recipe
Independence Day in the US is a huge holiday, and there are always tons of “Red, White, & Blueberry” recipes to serve at the traditional barbecues and backyard get-togethers. The UK and several other nations also use those colors, so even though the following recipe for Red, White & Blueberry Blondies is great for the 4th of July in the US, it’s also a great recipe for anyone to serve wherever they live. Even if your country has different colors, these bars are delicious and worth serving. They are great for a backyard barbecue during the summer, great to take to a potluck or picnic; in fact, they are a welcome treat anytime.
These moist and delicious bars, which are actually blonde brownies with a layer of jam topped with berry studded cheesecake, can be made a day or so ahead; covered tightly with plastic wrap and refrigerated, they will keep well for several days.

48 bars

1 1/2 cups butter
2 1/4 cups packed brown sugar
3 eggs
1 tablespoon vanilla
1/2 cup buttermilk
3 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda

1 cup raspberry jam

2 8 oz. packages softened cream cheese
3/4 cup sugar
2 eggs
3 tablespoons freshly squeezed lime juice
1 1/4 cups fresh blueberries
1 1/4 cups fresh raspberries, or sliced strawberries
  1. Preheat oven to 350°.

  2. Spray an 11” x 17" jellyroll pan with non-stick spray or line with parchment.

  3. Cream the butter, brown sugar, eggs, and vanilla until light and fluffy; stir in the buttermilk.

  4. Measure the flour, salt, and baking powder into a fine strainer over the butter mixture.

  5. Shake the strainer over until the flour mixture is sifted through; mix well.

  6. Spread 1/2 of the mixture over the surface of the prepared pan; spread with jam.

  7. Spread the remaining dough over the jam.

  8. Topping: Whip the cream cheese with the sugar, eggs, and lime juice until very light and fluffy.

  9. Carefully fold in the blueberries and raspberries.

  10. Spread the mixture evenly over the dough.

  11. Bake 35-40 minutes or until the cheesecake topping is set.

  12. Cool thoroughly before cutting into 48 bars.

Amount Per Serving
Calories 146 Calories from Fat 58
Percent Total Calories From: Fat 39% Protein 5% Carb. 56%

Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 4 g
Cholesterol 38 mg
Sodium 121 mg
Total Carbohydrate 20 g
Dietary Fiber 0 g
Sugars 3 g
Protein 2 g

Vitamin A 5% Vitamin C 3% Calcium 0% Iron 3%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.