FREEDOM BARS

If you need some patriotic food inspiration for this weekend, we've got you covered! We're super excited to share with you the first recipe post from our guest blogger and friend, Haylea Nguyen. Her blog "Bowl of Happiness" is precious and full of delicious recipe ideas for even the amateur cooks like ourselves.  Let us know your favorite red, white, and blue treat to make or if you give these sweets a try.   

P.S. For those of you trying to watch your lady figure - there's fruit in them so they can't be all bad for you, right? 

Bon Appétit!

My recipe choice was inspired by a cake that is a family favorite at Thanksgiving and 

Christmas. Easy recipes are always a winner and this one just so happens to also be a 

show stopper. During the holidays I usually make this cake with fresh cranberries but 

because of lack of cranberries in the summer…and the fact that cherries are in season, 

I decided to use cherries and blueberries! Now this cake is perfect for your Fourth of

 July pool party or picnic.

Don’t be fooled – these bars are super duper rich and full of sugar. That’s why they’re

 cut into small pieces right? Eat them as a perfect, buttery, sweet dessert or have a 

piece with your morning coffee!

RED, WHITE & BLUE FREEDOM BARS

PRINT

PREP TIME

15 mins

COOK TIME

50 mins

TOTAL TIME

1 hour 5 mins

Author: Bowl of Happiness

Serves: 15-20

INGREDIENTS

• 3 eggs
• 2 cups sugar
• ¾ cup butter, softened
• 1 teaspoon vanilla
• 2 cups flour
• 12 oz (total weight) seeded cherries and blueberries

INSTRUCTIONS

1. Preheat your oven to 350 degrees. Butter a 9x13 baking dish.
2. In a stand mixer, beat the eggs with the sugar until light in color and double in size, about 7 minutes. (Do not skip this step!)
3. Add the softened butter and vanilla, beat for 2 more minutes.
4. Add flour in small batches until just combined. Do not over mix.
5. Add the blueberries and fold into the mixture with a spatula.
6. Pour the cake batter into your buttered baking dish and place the cherries all over the top, pressing them slightly into the batter.
7. Bake for 40-50 minutes until light golden brown on the top.
8. Let the cake cool completely before cutting into small squares. Enjoy!