Blueberry Bars von Food with Style, fertig angerichtet
Pastry

Blåbärsrutor

De här blåbärsrutorna med yoghurt är den perfekta kombinationen av friskt och fruktigt. Smaklig måltid! För en rektangulär form (17 x 27 cm)

Dela
Tillagning 35 minuter

Ingredienser

  • Till smeten
  • Till yoghurtlagret
  • Till blåbärslagret

Gör så här

  1. 1
    Sätt ugnen på 180°C (350°F) över- och undervärme (160°C / 320°F varmluft). Smörj en rektangulär form och klä den med bakplåtspapper.
  2. 2
    Vispa det rumsvarma smöret, sockret och vaniljsockret pösigt och ljust. Vispa ner äggen ett i taget. Blanda vetemjöl, bakpulver och salt och tillsätt det lite i taget i smeten, varva med mjölken. Bred ut smeten jämnt i formen.
  3. 3
    Bred ut blåbärssylten i ett tunt lager över smeten.
  4. 4
    Fördela de färska blåbären jämnt över smeten. Blanda yoghurt, ägg, socker, vaniljextrakt och majsstärkelse till en slät smet. Häll yoghurtsmeten över blåbären och swirla lätt med en sked eller gaffel.
  5. 5
    Grädda i 35-40 minuter, tills yoghurtlagret har stannat och fått lite färg. Låt kakan svalna helt i formen.
  6. 6
    Pudra gärna över florsocker före servering. En härlig godbit till alla tillfällen. Smaklig måltid!

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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