Blueberry

Blueberry Cake Donut Bars

June  2, 2014
Photo by James Ransom
Author Notes

Cake donuts cut into bar form, with no special donut pan needed! —Erin McDowell

  • Makes 8 large bars (plus some scraps)
Ingredients
  • For the donut bars:
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 pinch salt
  • 2 eggs
  • 1 egg yolk
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 2 1/2 cups blueberries
  • For the buttermilk glaze:
  • 2 cups powdered sugar
  • 3 tablespoons buttermilk
  • 1/3 cup whole milk
In This Recipe
Directions
  1. With a wooden spoon, beat the butter and sugar together in a large bowl until well-combined.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the eggs, egg yolk, buttermilk, and vanilla.
  4. Alternate adding the dry and wet ingredients to the butter mixture alternately, in 2 or 3 additions each. Mix until just combined.
  5. Fold in the blueberries. Pour the mixture into a lightly greased 9- by 9-inch cake pan, then bake in a 350° F oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool completely, then cut into 8 bars.
  6. To make the glaze, whisk the powdered sugar, buttermilk, and milk together to combine. Make sure the glaze is runny. Add additional milk, 1 tablespoon at a time, if needed.
  7. Place the bars on a wire rack and pour the glaze over top. Letit set completely before serving.

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Review
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.