Ooey, Gooey Butter Bars have been around for decades. I first got the recipe from my friend Lainie Adams sometime in the 80s, and have been making them ever since. Dozens of variations have been developed since (Paula Deen’s restaurant features both original and chocolate), and include rhubarb, berries, apples, caramel, chocolate chips, etc. Since there are several patriotic holidays every year, including Armed Forces Day (to honor those who are in the military now), Memorial Day, Flag Day, Independence Day, and Veteran’s Day (honoring those who have previously served), I have added red raspberries and blue blueberries to make Red, White & Blueberry Gooey Butter Bars.

These are easy to make, since they start with a cake mix. They are delicious because of a high butter content. You can, of course, substitute other berries if you prefer.

24 Squares

Crust:
1 15.25 ounce yellow cake Mix
1 egg
1/2 cup melted butter

Filling:
1 8 oz. package softened cream cheese
3 eggs
1 teaspoon vanilla
3 1/2 cups powdered sugar
1/2 cup melted butter
1 cup fresh blueberries
1 cup fresh raspberries

1. Preheat oven to 350°.
2. Spray a 9" x 13" shallow baking dish with non-stick spray.
3. Mix the cake mix, egg, and melted butter until it comes together; press evenly into the prepared baking dish.
4. Beat the cream cheese until fluffy; beat in the eggs, vanilla, and powdered sugar until light; spread over the crust.
5. Sprinkle the raspberries and blueberries over the filling.
6. Pour the butter over the berries.
7. Bake 40-50 minutes or until set and golden.
8. Remove from the oven, place on a cooling rack, and let cool thoroughly before cutting into 24 squares.

Amount Per Serving
Calories 264 Calories from Fat 122
Percent Total Calories From: Fat 46% Protein 3% Carb. 51%

Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 8 g
Cholesterol 67 mg
Sodium 231 mg
Total Carbohydrate 34 g
Dietary Fiber 0 g
Sugars 8 g
Protein 2 g

Vitamin A 10% Vitamin C 3% Calcium 0% Iron 2%