Blueberry Soft Bars Recipe | How Tasty Channel

These bars are very soft thanks to their rised and buttery brioches dough which is slightly sugared just to exalt the fresh blueberries fruit. I suggest at least to sift ½ cup – 60 g of powdered sugar on top, but you can add more or less, depending on your taste. You can also replace the blueberry with another fruit, preferably a juicy fruit which will make your bars even softer.

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Ingredients:
Makes about 24 bars (in a 14,5x9 inches - 37x23 cm - baking tray)

4 cups (500 g) All-purpose flour
1/3 cup (60 g) Sugar
2 teaspoons (4 g) Active dry yeast
Pinch of salt
1 egg
½ cup (125 g) Melted unsalted butter, at room temperature
About ¾ cup (180 ml) Milk, at room temperature
About 1 lb (450 g) Fresh Blueberries
For the top:
Powdered sugar (I suggest at least ½ cup - 60 g)

Directions:

In a big bowl mix together the dry ingredients: flour, sugar, active dry yeast and a pinch of salt. Make a dip on the center of the flour mix and add the egg and the melted butter inside of it: mix them using a spoon. Gradually add the milk to obtain a soft dough: start to incorporate the milk using a spoon and ending using your hands; knead only until the ingredients will be combined (about 1-2 minutes): you will obtain a soft dough. Sprinkle the dough with some flour, cover the dough bowl with plastic wrap and a tea towel. Let it rise in a warm place until it will double in volume (for about 2 hours).
Line a 14,5x9 inches (37x23 cm) baking tray with baking paper.
Stretch and line the dough in the baking tray, press the edges to create a little higher border. Place the fresh blueberries over the dough.
Bake in preheated oven at 350° F (180° C) for 15 minutes.
Remove from the oven and sift immediately powdered sugar on top: the dough is slightly sugared, so you have to be generous with the powdered sugar on top (I suggest at least to use ½ cup – 60 g of powdered sugar, but you can add more or less, depending on your taste).
Cut into bars using a serrated knife.