How has your weekend been? It has flown by like usual. I tried a new pizza place yesterday and it was so delicious. I'm totally going back soon. They only sell small personal pan pizzas, so it's great, because everyone can pick out their own toppings. I tried a chicken alfredo pizza which was fantastic, except the menu said caramelized onions, but they ended up being raw onions. Totally not the same thing, but it was still super yummy.
BUT, we always need something sweet after dinner, right??? How about something sweet and fruity? These sheet cake bars are such an easy recipe to make. You can really use any fruit pie filling you have on hand. I went with blueberry this time. I don't love chunky blueberries, so I pureed my filling. If you don't mind chunks, you don't have to puree.
They are so soft and the texture is cake-like, but you can easily pick up these bars and eat them, no utensils are needed. The recipe makes enough for a crowd, but you can cut the recipe in half if you prefer. I went with store-bought vanilla icing this time, but they are also fantastic with homemade cream cheese icing. Again . . . use what you have on hand.
All you do is add half of the batter to your cookie sheet and spread out until it completely covers the bottom of the pan. You might not think there is enough batter to cover the pan, but there is. It will be a thin layer, but it will cover the pan.
Then, you top it with the pureed pie filling and the remaining batter.
Last, top with the cinnamon streusel mixture, bake and cool, then drizzle with icing. So easy and full of delicious flavor.
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Blueberry Pie Sheet Cake Bars
1 c. unsalted butter, room temp.
1 3/4 c. sugar
2 tsp. vanilla extract
1 1/2 tsp. baking powder
3 c. all-purpose flour
1 (21 oz.) can blueberry pie filling, pureed
Cinnamon Streusel Topping
5 Tbl. light brown sugar
1 Tbl. all-purpose flour
1 tsp. cinnamon
pinch of salt
1 Tbl. unsalted butter, cold
For the Icing
1 can store-bought vanilla icing
1 batch of this homemade Cream Cheese Icing
Preheat oven to 350 degrees. Cream together butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Add the baking powder and flour and mix until just combined. Spread a little more than half of the cake batter into a greased 13''x18'' jelly roll pan. It might seem like there is not enough batter to cover the bottom of the pan, but it will. It will be a very thin layer, but it puffs up while baking. Spread pureed pie filling over the top, then drop spoonfuls of the remaining batter randomly over the top. Spread out slightly, but there should be many spots without any batter.
For the Cinnamon Streusel Topping: In a small bowl, combine brown sugar, flour, cinnamon and salt. Add the cold butter and using your clean hands, rub together the dry ingredients with the butter until is resembles coarse crumbs. Sprinkle over the top of the cake. Bake for 33-35 minutes or until a toothpick inserted comes out clean. Cool completely. Place opened container of store-bought icing in the microwave for 15-30 seconds or just until slightly melted and then drizzle over cooled bars. Slice and serve.
Jenn's Notes: Recipe can be cut in half and baked in a 9x13-inch baking dish.