Berry Bars
Submitted by GMWARREN
Low-calorie berry bars made with a tangy buttermilk batter topped with fresh or frozen blueberries and raspberries, finished with sugar and lemon zest. No butter needed. Just 48 calories per bar.
YIELD
16 servingsPREP
20 minCOOK
40 minREADY
60 minHere’s the thing about these berry bars: there’s no butter in sight, and you won’t miss it for a second.
A simple buttermilk batter goes into the pan, gets blanketed with fresh or frozen berries, and then a light dusting of sugar, cornstarch, and lemon zest on top creates a sparkly, slightly crispy crust as it bakes.
They come out golden, tender, and bursting with juicy pockets of fruit.
At just 48 calories per bar, you can have two without a single regret.
Pro Tips
- Use frozen berries straight from the freezer, not thawed. Thawed berries release too much liquid and make the batter soggy.
- Mix blueberries and raspberries together for the best color and flavor combination.
- Let them cool completely before cutting. Patience here means clean slices instead of a crumbly mess.
- Store in an airtight container at room temperature for up to two days, or refrigerate for up to five.
Ingredients
Directions
Blueberries/raspberries must be fresh or frozen -- not thawed. May use a mixture of the two.
- Preheat oven to 350?F. Spray an 8” suare baking pan with nonstick cooking spray.
In a small bowl, whisk flour, sugar, baking soda and salt.
Whisk in buttermilk and vanilla. Spread evenly into prepared pan.
- Distribute berries evenly over batter. In a small bowl, combine sugar, constarch, and lemon peel.
Sprinkle evenly over berries and bake in upper third of oven 35 to 40 minutes, or until golden brown and beginning to pull away form the edges of pan.
Cool completely before cutting.
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