Blueberry Pie Sheet Cake Bars

By srumbel

From: Jenn@eatcakefordinner
These sheet cake bars are such an easy recipe to make. You can really use any fruit pie filling you have on hand. I went with blueberry this time. I don't love chunky blueberries, so I pureed my filling. If you don't mind chunks, you don't have to puree. They are so soft and the texture is cake-like, but you can easily pick up these bars and eat them, no utensils are needed. The recipe makes enough for a crowd, but you can cut the recipe in half if you prefer.

Ingredients

• 1 c. unsalted butter, room temp.
• 1 3/4 c. sugar
• 4 eggs
• 2 tsp. vanilla extract
• 1 1/2 tsp. baking powder
• 3 c. all-purpose flour
• 1 (21 oz.) can blueberry pie filling, pureed
• Cinnamon Streusel Topping
• 5 Tbl. light brown sugar
• 1 Tbl. all-purpose flour
• 1 tsp. cinnamon
• pinch of salt
• 1 Tbl. unsalted butter, cold
• For the Icing
• 1 can store-bought vanilla icing
• or
• 1 batch of this homemade Cream Cheese Icing

Preparation

Step 1

Preheat oven to 350 degrees. Cream together butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Add the baking powder and flour and mix until just combined. Spread a little more than half of the cake batter into a greased 13''x18'' jelly roll pan. It might seem like there is not enough batter to cover the bottom of the pan, but it will. It will be a very thin layer, but it puffs up while baking. Spread pureed pie filling over the top, then drop spoonfuls of the remaining batter randomly over the top. Spread out slightly, but there should be many spots without any batter.

For the Cinnamon Streusel Topping: In a small bowl, combine brown sugar, flour, cinnamon and salt. Add the cold butter and using your clean hands, rub together the dry ingredients with the butter until is resembles coarse crumbs. Sprinkle over the top of the cake. Bake for 33-35 minutes or until a toothpick inserted comes out clean. Cool completely. Place opened container of store-bought icing in the microwave for 15-30 seconds or just until slightly melted and then drizzle over cooled bars. Slice and serve.

Jenn's Notes: Recipe can be cut in half and baked in a 9x13-inch baking dish.