Blueberry Bars von Food with Style, fertig angerichtet
Pastry

Kolači s borovnicama

Ovi kolači s borovnicama i jogurtom savršen su spoj svježine i voćne arome. Dobar tek! Za pravokutni lim (17 x 27 cm)

Podijeli
Pečenje 35 minuta

Sastojci

  • Za tijesto
  • Za sloj od jogurta
  • Za sloj s borovnicama

Priprema

  1. 1
    Zagrijte pećnicu na 180°C (350°F) klasično grijanje (160°C / 320°F ventilator). Pravokutni lim namastite i obložite papirom za pečenje.
  2. 2
    Meki maslac, šećer i vanilin šećer pjenasto umutite dok smjesa ne postane svijetla i rahla. Umutite jaja jedno po jedno. Pomiješajte brašno, prašak za pecivo i sol pa postupno dodajte u smjesu, izmjenjujući s mlijekom. Tijesto ravnomjerno rasporedite po pripremljenom limu.
  3. 3
    Džem od borovnica tanko premažite po tijestu.
  4. 4
    Svježe borovnice ravnomjerno rasporedite po tijestu. Jogurt, jaje, šećer, ekstrakt vanilije i gustin izmiksajte dok smjesa ne postane glatka. Smjesu s jogurtom prelijte preko borovnica i lagano izvucite šare žlicom ili vilicom.
  5. 5
    Pecite 35-40 minuta, dok se sloj od jogurta ne stisne i lagano porumeni. Kolač ostavite da se potpuno ohladi u limu.
  6. 6
    Po želji prije posluživanja pospite šećerom u prahu. Sjajna poslastica za svaku prigodu. Dobar tek!

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.

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