Blueberry Cake Donut Bars

I baked in a 8x11 dish for 35 minutes. Very tasty but I may try baking in a half sheet pan next time for thinner bars. Great flavor.

This turned out great and was delicious. I baked in a 8X11 dish and it took 40 minutes to bake. The twelve bars came out well over an inch thick. Glaze was a perfect consistency, but I didn't care for the flavor, so I added some lemon juice and zest before pouring.

Based on the picture with this recipe I’m certain the intended pan size was 9x13. Had I attempted to use a 9x9 I’d have had WAY too much batter in the pan to cook through properly. A 9x13 was perfect. The finished result was delicious. (I used chocolate chips instead of blueberries bc that’s what I had on hand!) Big hit as a coffee cake though.

MINOUSHKA

These are absolutely delicious! Like others I used a 13 x 9 pan in a 350 oven for 35 minutes... they come out perfect! Thank you Paula. And many thanks for a wonderful produced program!

I loved this! I'm glad I read the comments before I started baking. I usede a 13 x 9 pan in a 350 oven for 35 minutes. I'm going to look for a larger pan to make this in the next time. This really don't taste like a donut, but it is an excellent coffee cake, and I will definitely make it again. I'll probably try it with different kinds of fruit, possibly peaches and raspberries!

I was thinking these would be a great addition to our farmers market mornings, but am confused on how the glaze portion, made with all the milk, is to hold up without refrigeration. Even in a lunchbox it will be hours before eaten without a cold pack, which seems something kids tend to forget.

So.... how do they taste?

Okayyyyyy, but do they really taste like donuts? Really??

SO thankful I read the comments first and learned that the recommended 9" x 9" pan leads to disaster. I used an 11" x 16" sheet cake pan instead and increased the glaze by 50%. Got a lot of compliments at a potluck.

Wish I would have read the comments first! I have some very thick donut bars baking away... Hopefully they're still good

Another confirmation that the recipe ought to be updated to indicate we should use a 9x13 pan. It's definitely necessary for the volume of batter. Even cooked in that size pan, mine needed much more than the allotted baking time. I took it out after 20 minutes, the minimum time indicated above, because the toothpick came out clean and the bars looked a good golden color. Turned out to be a bad idea; when it was almost cool enough, I started to score it for cutting and batter oozed out. So this one needs a knife test rather than a toothpick test for sure!

The baking time even in the larger 9x13 pan will likely be around 40-50 minutes instead of the stated 20-30. Mine took about 45 total, though this was with turning the oven on again and putting the nearly-cooked bars back in the oven, so I can't vouch for that being the exact cooking time. I'd recommend starting to check after 35-40 and go from there.

I had thought I'd be able to comment on taste at this point, but the bars are, once again after their second visit to the oven, hot and need to cool. Missed the mark for this Sunday's brunch, unfortunately! I may check back to update on how they turned out whenever they're actually ready to glaze.

Unfortunately I didn't read the comments first. Definitely too much batter for one pan. I baked it for 50 minutes before it seemed done and even then, the middle was still uncooked. Came out like cake, not bars. Might try again in a 9x13.

Yes, I had enough mix for 2 9-inch cake pans!

Made this last night. Mine are much thicker than the picture. Not sure if the pan should be 9 X 9 or a 9 X 13. Texture and taste are great - I added a little lemon zest to the glaze.