I’ve been experimenting a whole lot with baking here in Telluride. I’m trying to come up with amazing cakes, bars & treats that maintain the integrity of using whole food ingredients.
It has been a really fun journey & challenging at 10,000 feet. These Blackberry Lemon Cake Bars are exactly what I was looking for – sweet, gluten free and they have berries (my favorite!)
I try to sneak berries into everything….you have seen lots of blueberries here lately.
Now blackberries are the rock stars!
Frozen or fresh ones are great in this recipe. Whatever you have on hand.
These cake bars are the perfect way to welcome spring. Serve them for Mother’s Day & Easter brunches.
Make sure to enjoy with coffee & cream too!
Cake Bars Recipe Links
- Almond Cherry Cake Bars Pretty. Simple. Sweet.
- Cherry Oatmeal Crumble Bars Mom on Time Out
- Easy Chickpea Blondie Bars Oatmeal with a Fork
- Peanut Butter & Pretzel Cake Bars Femme Fraiche
- Red Velvet Gooey Cheesecake Bars Two in the Kitchen
- Shortcut Carrot Cake Bars Yes to Yum
40 Comments
looks fabulous girl! Posting on my facebook page
Thanks so much Alison!
Gorgeous bars, and so perfect for anyone GF. Pinned!
Thanks Laura! This flour blend is wonderful for folks that need to a gluten free meal plan.
My daughter is on the FODMAP diet, which (FYI) works for many with IBS (eliminates certain sugars that many can’t digest), and includes a GF component. Blackberries are the only berry not allowed, but I’m sure this will be good with blueberries. I ‘m not gluten sensitive, but the rest of the diet has also been very helpful to me in relieving challenging chronic digestive issues remaining from radiation treatment for colon cancer (10/ 2007).
Lisa, these bars would be wonderful with any berry substitution!
I love the look of this cake. It’s such a lovely flavour combo!
Thanks so much Katrina!
Marla
I’ve got black raspberries in the freezer, from our summer picking. They would be terrific in this–and I like how it makes an 8×8 pan. That’s just enough, but not too much, for our family.
Thanks!
Kirsten, the raspberries will be wonderful this recipe! I’ve never met a berry I didn’t LOVE. I’m with you on the 8×8 pan….any more & I might be in trouble 😉
You’ve moved from blueberries to blackberries 🙂 And I love them both! I am so impressed that you were able to make this GF!! Whoa. I bow down! pinned to many boards 🙂
Hi Averie! Thanks so much for sharing the pin love. I noticed earlier you were sharing & I’m so grateful 🙂
I adore blackberries. These look gorgeous. I’m so ready for warmer weather.
Thanks Jennie ~ blackberries are essential as the weather gets warmer for certain!
Yum! This looks fantastic and perfect for Easter. I’ve been wondering how well cup4cup compares to regular flour. I need to try it!
Think i’m gonna order a crate of this Cup 4 Cup ~ it is awesome to bake with & the same ratios of regular flour!
These would be so good for breakfast right now!
Indeed! I’m having some for breakfast right now 🙂
Oh how I LOVE blackberries! Especially in baked goods. These look too good to pass up. And perfect for tea time.
What a perfect spring time recipe!!
Love the flavor combo and adore the use of blackberries!
Blackberry is my favorite!
this just looks so great Marla- I love the texture and can’t wait to make this!
I still have some frozen berries somewhere in my deep freeze. Can’t wait to try these out, Marla.
Go find those frozen berries!! Lucky you 🙂
It looks so fantastically good!!! Love this!
I love the colors that came out of the berries mixed with the flour. I have heard so many good things about this flour, I need to pick some up!
Yes you must pick some of this flour up. I was completely surprised by the color these berries turned out too. Had no idea sooooo purple & I LOVE!!
These look delicious! I can’t believe they’re GF – the texture looks perfect. I spent a summer in Telluride once when I was a teenager, and completely fell in love with the cute town and beautiful countryside. 🙂
How cool that you have visited my sweet town of Telluride!! So memorable huh? Had it on my mind for over a decade until we finally made the move. So glad we did! This flour sure keeps the texture of traditional baked goods, makes things very easy.
Love desserts with blackberries, especially with lemon flavor. Can’t believe these are gluten free – pinned! Marla, I am a contributor to your Sweet Dreams board, and I’d like to join your other, relatively new board, My Favorite Recipes. If you look at my pinning history on Sweet Dreams, you can see that I pin from a variety of sources (not just my own recipes). My pinterest username is http://www.pinterest.com/juliasalbum/ – I’d love to join your second shared board!
Hi Julia! Awesome!! I’ll add you now, love your pins!!
I have some of the cup4cup but have yet to use it. I’m with you- berries in everything!! This looks wonderful and perfect for spring!
Ha! Break that bag open girl!! You will be very pleased when you do. Berries in everything? You are my kinda gal 😉
Looks like an amazing treat!
Wow, these bars are such a beauty!
Marla, these look amazing! Love their texture! And the photos are stunning as always! Pinned!
Thanks so much Zerrin! They were super fun to photograph with those purple blackberries 🙂
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These cake bars look yummy! My mom has eats a gluten-free diet and these would be perfect to make for her.