Blueberry Mango Cream Swirl Bars
These Blueberry Mango Cream Swirl Bars are a creamy, fruity summer dessert featuring juicy blueberries, sweet mango, and a rich cream swirl baked into tender dessert bars. Perfect for picnics, barbecues, and family gatherings.
Equipment
- 9x9-inch Baking Pan
- Mixing bowls
- Whisk
- spatula
- Parchment paper
Ingredients
Bars
- 1 cup fresh blueberries
- 1 cup fresh mango diced
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.
- Whisk together the flour, baking powder, and salt in a large bowl.
- In another bowl, mix the melted butter, sugar, eggs, and vanilla extract until smooth.
- Gradually combine the wet ingredients with the dry ingredients until just mixed.
- Gently fold in the blueberries and diced mango.
- Whip the heavy cream until soft peaks form.
- Spread half of the batter into the prepared pan. Add half of the whipped cream, then the remaining batter. Spoon the remaining cream on top and gently swirl with a knife.
- Bake for 30–35 minutes until the edges are golden and a toothpick inserted into the center comes out clean.
- Cool completely before slicing into bars and serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Substitute raspberries or blackberries for blueberries, use gluten-free flour for a gluten-free version, or replace the butter and heavy cream with dairy-free alternatives if desired.