This berry bar recipe makes for a perfect quick breakfast or snack

House of Bread's berry bars
(Anne Cusack / Los Angeles Times)

Rich and buttery, with sweet and tart notes from a serious dose of jam, you might never guess how easy these berry bars are to make. Make the recipe, adapted from the House of Bread in San Luis Obispo, using an entire pound of your favorite jam — berry, not berry — for a quick breakfast or simple snack. They also make a great dessert, warmed and topped with a scoop of ice cream.


Total time: About 1 hour, plus cooling time | Serves 9 to 12

Note: Adapted from House of Bread in San Luis Obispo.


3 cups (12.75 ounces) flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1 3/4 cups sugar

4 eggs

1 teaspoon vanilla extract

16 ounces berry jam

1. Heat the oven to 350 degrees. Lightly grease an 11-by-7-inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Slowly beat in the flour mixture.

4. Spread three-fourths of the batter into the pan, spreading the batter a little thinner in the center of the pan. Spoon the jam on top. Spoon the remaining batter over the jam in random dollops so the jam can still be seen.

5. Bake the bars until golden-brown on top and firm to the touch, about 40 minutes, rotating halfway through for even baking.

6. Cool completely on a rack before slicing.

Each of 12 servings: 479 calories; 5 grams protein; 77 grams carbohydrates; 1 gram fiber; 17 grams fat; 10 grams saturated fat; 103 mg cholesterol; 52 grams sugar; 185 mg sodium.

Love cooking as much as I do? Follow me @noellecarter


Make your own next-level cheese and crackers

This watermelon salad could be the easiest summer dish ever

Farmers market report: Plums are in season. We have great recipes