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A little bit about this recipe...
My mouth is watering just thinking about these while I type. Summertime raspberries fresh from the vine are best, but the ones from the grocery store ...
Read more |
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Prep Time10 Minutes |
Cook Time35-40 Minutes |
Servings20 |
3 1/2 tablespoons butter, melted
1 cup packed brown sugar
1 1/2 teaspoons vanilla, divided
3 large eggs, lightly beaten
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup sugar
1/2 cup light sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1 (8 ounce) package cream cheese, softened
3 cups fresh red raspberries
1/4 cup confectioners' sugar
Step 1 |
Preheat oven to 350F; coat a 9x13-inch baking pan with cooking spray. |
Step 2 |
Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth. |
Step 3 |
Combine flour and salt; stir into egg mixture until moist. |
Step 4 |
In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy. |
Step 5 |
Pour batter into bottom of pan; pour cream cheese mixture over batter layer, and scatter raspberries over top of cream cheese mixture. |
Step 6 |
Bake for 35-40 minutes, or until a toothpick inserted near center comes out clean. |
Step 7 |
Sprinkle with confectioners' sugar, let cool, and cut into bars. |
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