Blueberry Bars von Food with Style, fertig angerichtet
Pastry

Barrette ai mirtilli

Queste barrette allo yogurt e mirtilli sono il connubio perfetto tra freschezza e frutta. Buon appetito! Per una teglia rettangolare (17 x 27 cm)

Condividi
Cottura 35 minuti

Ingredienti

  • Per l'impasto
  • Per lo strato di yogurt
  • Per lo strato di mirtilli

Preparazione

  1. 1
    Scaldare il forno a 180°C (350°F) statico (160°C / 320°F ventilato). Imburrare una teglia rettangolare e foderarla con carta forno.
  2. 2
    Lavorare a crema il burro morbido con lo zucchero e lo zucchero vanigliato fino a ottenere un composto chiaro e spumoso. Incorporare le uova una alla volta. Mescolare la farina con il lievito e il sale, poi unirli poco per volta al composto alternandoli con il latte. Stendere l'impasto in modo uniforme nella teglia preparata.
  3. 3
    Distribuire la confettura di mirtilli in uno strato sottile sull'impasto.
  4. 4
    Distribuire i mirtilli freschi in modo uniforme sull'impasto. Mescolare lo yogurt con l'uovo, lo zucchero, l'estratto di vaniglia e l'amido di mais fino a ottenere un composto liscio. Versare il composto allo yogurt sui mirtilli e creare delle venature con un cucchiaio o una forchetta.
  5. 5
    Cuocere in forno per 35-40 minuti, finché lo strato di yogurt risulta rappreso e leggermente dorato. Lasciare raffreddare completamente il dolce nella teglia.
  6. 6
    Volendo, spolverizzare con zucchero a velo prima di servire. Una delizia per ogni occasione. Buon appetito!

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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