Since spring looks as though it has gone back to being dormant for the time being, I felt the only way to get a touch of the brighter colors and better things that this time of the year is supposed to bring, is to of course bake!
It’s been cold and snowy in our part of the planet and it’s a shared feeling that it’s now wearing thin. The flowers had started sprouting and now they’ve become withered by this extension of winter. However, the sun still shines which means each day is a good day and when it’s cold, making something bright and cheerful is one of those comforting things that you can do. So today, I wanted to share with you the first real spring related baked good of the year from us.
Lately my family has been looking for something lemony to eat. Maybe because it is the time of year it is, or perhaps because we have lemons on the mind. We’re actually trying to grow our own lemon tree so wish us luck!
We also really love berries and when they’re fresh, there’s nothing like it. So, even though berries are not technically in-season yet, the stores are still selling them and at better prices now. Which leads to how the Lemon Raspberry Bars came to be.
We love blueberries in particular and know that lemon and blueberry is more of the typical pairing but, there’s just something about the pairing of lemon and raspberry together that is special. Now, when I say you will not be disappointed by these bars, I mean it. They’re soft, gooey, and full of so much flavor! They have this fresh, sweet but not too sweet flavor that really makes you think…spring, warmer days coming.
So if you’re ready for those warmer days, let’s get baking!
- ½ cup whole white wheat flour
- ½ cup unbleached white flour
- ½ cup light brown sugar, lightly packed
- 1 ½ tsp baking powder
- 2 large eggs
- ¼ cup + 1 tbsp extra virgin olive oil
- 1 – 1 ½ tbsp. fresh lemon juice (about half of a lemon)
- 1 tsp raspberry lemon extract
- Zest from one lemon
- 1 cup fresh raspberries
- 30 grams powder sugar (1/4 cup)
- 1 tablespoon lemon juice
Preheat oven to 350 degrees Fahrenheit
In a large mixing bowl, crack the eggs into it and beat them together until well mixed. Add in the sugar, oil, extract, juice, and zest and mix together until combined. Next, add in the flour, baking powder, and raspberries and mix everything together until no flour remains visible.
In an 8 x 8 square glass baking dish, spray non-stick spray and spread well to cover every inch. Pour in the mixture and spread so it’s as even across as you can get it. Bake at 350 degrees for 25 minutes (or until toothpick comes out clean from the middle).
Once all baked, allow to fully cool before cutting into it. Once cooled, mix together the glaze ingredients and drizzle the mixture over the bars in any pattern you like. I did zig-zag lines but you can create any line art. Cut into 16 pieces, top with some fresh berries and enjoy!