Blueberry Bars von Food with Style, fertig angerichtet
Pastry

Barritas de arándanos

Estas barritas de arándanos con yogur son la combinación perfecta de frescura y sabor afrutado. ¡Que aproveche! Para un molde rectangular (17 x 27...

Compartir
Cocción 35 minutos

Ingredientes

  • Para la masa
  • Para la capa de yogur
  • Para la capa de arándanos

Preparación

  1. 1
    Precalienta el horno a 180°C (350°F) con calor arriba y abajo (160°C / 320°F con aire). Engrasa un molde rectangular y fórralo con papel de hornear.
  2. 2
    Bate la mantequilla blanda con el azúcar y el azúcar avainillado hasta obtener una crema blanquecina y esponjosa. Incorpora los huevos de uno en uno, batiendo bien. Mezcla la harina con la levadura y la sal y añádela poco a poco a la masa, alternando con la leche. Extiende la masa de forma uniforme en el molde preparado.
  3. 3
    Reparte la mermelada de arándanos en una capa fina sobre la masa.
  4. 4
    Distribuye los arándanos frescos por encima de la masa de manera uniforme. Mezcla el yogur, el huevo, el azúcar, el extracto de vainilla y la maicena hasta que quede una crema lisa. Vierte la mezcla de yogur sobre los arándanos y haz unos remolinos suaves con una cuchara o un tenedor.
  5. 5
    Hornea de 35-40 minutos, hasta que la capa de yogur haya cuajado y esté ligeramente dorada. Deja enfriar el bizcocho por completo dentro del molde.
  6. 6
    Si quieres, espolvorea azúcar glas antes de servir. Un capricho delicioso para cualquier ocasión. ¡Que aproveche!

Video

Blueberry Bars Questions

Yes, but scatter them over the batter while still frozen and do not thaw them first, or they will bleed into the yogurt layer and tint it purple. Frozen berries release more liquid, so add a few minutes to the 35-40 minute baking time and check that the yogurt layer is properly set. Because the jam is spread underneath the berries, it also helps keep the fruit from sinking straight into the batter.

Vanilla sugar can be replaced with 1 teaspoon of vanilla extract plus a teaspoon of the regular sugar, since the packet contributes almost nothing else to the batter. For the jam, any mild berry or apple jelly works - just warm it slightly as the recipe says so it spreads thinly without tearing the batter. Avoid a chunky, very sweet jam, as it would compete with the plain yogurt layer.

Because of the yogurt-and-egg layer, these bars belong in the refrigerator in an airtight container rather than at room temperature. Chilling actually firms up the cornstarch-thickened topping, which makes the bars easier to cut into clean squares. Dust with powdered sugar only right before serving, since it dissolves on the moist surface within a short time.

The bars are best baked in one go, but you can grease and line the pan and weigh out the flour, baking powder and salt the evening before. Take the butter and eggs out early so the butter is genuinely soft - that is what lets it cream to a light, fluffy consistency. The whole cake also needs to cool completely in the pan before cutting, so baking it a day ahead is a good plan.

A runny layer usually means it came out of the oven too early - the topping should be set and lightly golden, not wobbly in the center, and it firms up further as the cake cools completely in the pan. Cracks and a weeping surface come from over-baking or over-beating the yogurt mixture; mix it just until smooth so you do not whip air into it. Also make sure the cornstarch is fully dissolved, as lumps leave both watery and gluey spots.

deliciosas, probadas y listas para inspirar

Explora Más de 400 Recetas Deliciosas

Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Tarta de croissant de almendras

Almond Croissant Galette von Food with Style, fertig angerichtet
Galette

Galette de croissant y almendra

Apricot Cookies von Food with Style, fertig angerichtet
Cookies

Galletas de albaricoque