Get ready to transform your dessert game with a show-stopping treat that's as delicious as it is stunning! These American Flag Cherry Blueberry Cookie Bars are not just a dessert—they're an experience that combines the classic comfort of soft, buttery cookies with the vibrant burst of summer fruits. Perfect for Fourth of July celebrations, family gatherings, or when you simply want to impress your friends with a dessert that looks as incredible as it tastes. Each bite promises a symphony of flavors that will have everyone asking for your secret recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup cherry pie filling
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Spread approximately two-thirds of the cookie dough evenly across the prepared baking pan, creating a smooth base layer.
- Carefully spread the cherry pie filling over the cookie dough base, leaving a small border around the edges.
- Sprinkle fresh blueberries evenly over the cherry pie filling.
- Drop the remaining cookie dough in small dollops across the top of the fruit, creating a rustic, partially covered surface.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted near the center comes out mostly clean.
- Remove from the oven and let cool completely in the pan on a wire rack, approximately 1-2 hours.
- Using the overhanging parchment paper, lift the bars out of the pan and cut into 16 equal rectangles.
- Serve at room temperature and store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie dough texture.
- Don't overmix the batter—stop mixing as soon as the ingredients are just combined to keep the bars tender.
- Use fresh, plump blueberries for the best flavor and texture.
- Let the bars cool completely before cutting to ensure clean, neat slices.
- For an extra decorative touch, you can dust the cooled bars with powdered sugar or drizzle with a light glaze.
- If you want a more intense fruit flavor, you can use homemade pie filling or reduce store-bought filling to concentrate its taste.
- Room temperature ingredients blend more smoothly, so take eggs and butter out of the refrigerator about 30 minutes before baking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 55mg
