Buttery Triple Berry Bars
Indulge in the sweet, buttery goodness of these irresistible Buttery Triple Berry Bars, a delightful dessert that combines a rich, crumbly shortbread crust with a luscious medley of juicy strawberries, blueberries, and raspberries. Bursting with fresh fruit flavor and a touch of citrusy brightness from freshly squeezed lemon juice, these bars are the perfect balance of sweet and tart. Topped with a golden, crumbly streusel-like layer, they deliver a satisfying crunch with every bite. Whether you're looking for a show-stopping dessert for a summer gathering or a cozy treat for any season, these bars come together with simple pantry staples and just a few easy steps. With a prep time of only 20 minutes and a comforting homemade feel, these versatile berry bars are as perfect for picnics as they are with a cup of coffee in the morning. Try them once, and they’ll easily become a household favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2.5 cups all-purpose flour
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 cup strawberries, hulled and chopped
- 1 cup blueberries
- 1 cup raspberries
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice, freshly squeezed
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy bar removal.
In a large bowl, cream together the butter, granulated sugar, and light brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and salt. Gradually add the flour, mixing until the dough starts to come together. The mixture will resemble a crumbly texture.
Reserve 1 1/2 cups of the dough for the crumb topping and set aside. Press the remaining dough evenly into the bottom of the prepared pan to form the crust.
Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool slightly while preparing the filling.
In a medium bowl, toss the strawberries, blueberries, and raspberries with the cornstarch and lemon juice until well coated.
Spread the berry mixture evenly over the partially baked crust.
Crumble the reserved dough over the berry layer, covering it evenly but leaving some gaps for the berries to peek through.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the berry filling is bubbling slightly around the edges.
Remove the bars from the oven and allow them to cool completely in the pan, about 1-2 hours. For cleaner slices, you can refrigerate the bars for an additional 30 minutes before cutting.
Use the parchment overhang to lift the bars out of the pan and transfer them to a cutting board. Slice into 12 squares and serve. Enjoy!
Nutrition Facts
Calories |
2917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 482.9 g | 176% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 228.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 826 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
