Gooey Blackberry Butter Bars

I love blackberries because they remind me of summer. And I need some summer right now. One of my favorite ways to eat them is in these blackberry pie bars, but this treatment is very good, too. They are slightly messy, and not super pictureque, but they are really delicious.

These are a take off on the traditional gooey butter cake.

Place the cake mix, shredded coconut,

butter, 1 egg and lime zest

in a bowl and mix until well blended. Press mixture into parchment-lined 8x8-inch pan. Sprinkle blackberries on top.

In a large mixing bowl, beat the cream cheese, coconut milk, remaining 2 eggs, powdered sugar,

and vanilla until smooth. Pour cream cheese mixture on top of blackberries

and spread mixture all the way to the edges. Bake for 45-55 minutes, or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.

Cool completely in pan. Once cool, refrigerate for at least two hours. Remove the bars using the parchments handles and and cut into rows and columns to create 1-inch squares.

At least it feels more like summer when you eat these... even if you are cuddled under a blanket.

One year ago: Strawberry Buttermilk Cake
Two years ago: Vodka Sauce
Three years ago: Irish Stew
Four years ago: Oatmeal Caramel Chocolate Bars

Gooey Blackberry Butter Bars

1 box yellow cake mix
1/3 cup sweetened shredded coconut
1/4 cup butter, melted
3 eggs, divided use
1 Tbsp. lime zest
10 oz. blackberries
8 ounces cream cheese, softened
3 Tbsp. coconut milk
4 1/2 cups powdered sugar
1 tsp. vanilla

Place the cake mix, shredded coconut, butter, 1 egg and lime zest in a bowl and mix until well blended. Press mixture into parchment-lined 8x8-inch pan. Sprinkle blackberries on top. Set aside.

In a large mixing bowl, beat the cream cheese, coconut milk, remaining 2 eggs, sugar, and vanilla until smooth. Pour cream cheese mixture on top of blackberries and spread mixture all the way to the edges. Bake at 350 degrees for 45-55 minutes, or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.

Cool completely in pan. Once cool, refrigerate for at least two hours. Remove the bars using the parchments handles and and cut into 1-inch-squares.

Recipe Source: Adapted from Baker's Royale