To celebrate the one-year anniversary of this blog, I’m sharing a mix of indulgent and lighter recipes throughout the month. Today’s treat leans toward indulgence — a baked, fruity dessert that satisfied a long-standing craving. After a busy week I wanted something comforting and a little decadent, so I spent my Friday afternoon baking blackberry bars. I chose blackberries for their bright, tart flavor; they pair beautifully with a buttery crumble and add a juicy contrast that makes each bite irresistible.
These blackberry bars are just the first of several celebratory recipes I’ll post this month. I’ll also include options for gluten-free, lower-sugar, and raw vegan variations so everyone can join the festivities. For now, enjoy this straightforward, comforting version with simple pantry ingredients and an easy method.
Recipe: Blackberry Bars
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar (raw cane sugar or coconut palm sugar work well)
- 1 tsp spirulina and turmeric (optional, for a subtle color boost)
- 1/2 tsp almond extract (or vanilla extract if preferred)
- 8 tbsp vegan butter or coconut oil (solid)
- 2 tbsp peanut butter
- 250 g blackberries (frozen or fresh)
Directions:
- Preheat the oven to 175°C (350°F).
- In a mixing bowl, combine the flour, sugar and, if using, the spirulina and turmeric. Mix until evenly distributed.
- Add the vegan butter (or coconut oil), almond extract and peanut butter. Use your fingers or a pastry cutter to combine until the mixture forms a crumbly dough.
- Line a baking dish with parchment paper. Press about three-quarters of the crumb mixture into the pan to form an even crust, raising the edges slightly to contain the filling.
- Spread the blackberries evenly over the crust. Crumble the remaining dough over the berries to create a rustic topping.
- Bake for about 35–45 minutes. If using frozen blackberries, 45 minutes is usually ideal. If using fresh berries, check around 35 minutes and remove the bars when the crust begins to turn golden at the edges.
- Allow the bars to cool completely before slicing into portions. For cleaner slices, cut when slightly warm but not piping hot.
These bars are versatile and easy to adapt. Swap in raspberries, strawberries, or a mixed-berry blend for different flavors. If you prefer a lighter bar, reduce the sugar slightly or substitute part of the flour with oats for a different texture. Leaving out the spirulina and turmeric keeps the crumb a classic pale color, while adding them creates a unique hue and subtle earthiness.
If you try this recipe, tell me how it turned out in the comments. I love seeing your variations and serving suggestions — tag your photos on social media so others can get inspired. I’m experimenting with different post formats lately, but recipes will continue to focus on clear instructions and approachable ingredients. Your feedback helps shape what I share next.
Warm up your oven and enjoy a batch of these blackberry bars with a cup of tea or a scoop of dairy-free ice cream. They’re a satisfying treat for weekend baking, casual gatherings, or any time you want a fruity, baked indulgence.
One Love,
A.J.