Blue Corn Masa Raspberry Bars: An Easy Masa Harina Dessert

Quick Summary: Fluffy breakfast or dessert bars made with blue corn masa harina, fresh raspberries, and toasted pine nuts. The earthy, nutty flavor of blue corn balances the sweet-tart berries. Not too sweet, with a stunning light blue and bright red color. Prep: 20 min | Cook: 20 min | Serves: 16

Jump to: RECIPE | What is blue corn masa? | Ingredients | Buttermilk | Step by Step | More Ways to Use Blue Corn Masa | FAQ

I’ve been experimenting with blue corn masa lately, curious whether it tastes different from the yellow or white versions. It does. The flavor is nuttier, earthier, and a little more complex.

These bars were my first successful experiment. The blue corn pairs well with fresh raspberries and toasted pine nuts in a fluffy bar that is great for breakfast, snacks or dessert.

The color alone makes these worth trying. Light blue batter studded with bright red raspberries. Not something you see every day. Quick and easy also!

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What Is Blue Corn Masa Harina?

Blue corn masa harina is not the same as blue cornmeal. Cornmeal is dried corn ground without nixtamalization, so it bakes up grittier and won’t form a dough. Use masa harina for this recipe.

Blue corn masa harina is a flour made from nixtamalized blue corn, the same process used to make regular masa for tortillas and tamales. The blue color comes from anthocyanins, the same antioxidants found in blueberries and red cabbage.

The flavor of blue corn masa flour is similar to yellow or white corn masa but with a stronger nutty or earthy flavor. It balances well with the raspberries and results in a cake or bar that is not too sweet.

Blue corn is also great from a nutritional standpoint. It has less starch than white corn and it boasts 20 percent more protein than other varieties.

Look for blue corn masa harina at Mexican grocery stores or online (Masienda makes a good heirloom version).

Ingredients for Blue Corn Raspberry Bars

Detailed directions are in the recipe card below. Here are the ingredients:

Dry ingredients:

• 1 cup all-purpose flour
• 1 cup blue corn masa harina
• 1/2 teaspoon salt
• 1 tablespoon baking powder

Wet ingredients:

• 3/4 cup sour cream
• 1/4 cup whole milk
• 1/2 teaspoon baking soda
• 2 large eggs
• 1/2 cup granulated sugar
• 1/3 cup sunflower or canola oil

Add-ins:

• 1 1/4 cups fresh raspberries
• 1/2 cup pine nuts, toasted

Yellow corn masa works if you can’t find blue, though you’ll lose the color contrast.

This recipe was inspired by a coffee cake from Nickle and Dime Ranch, but I changed it up a bit.

Substitutes for Buttermilk

Buttermilk is not something I generally have on hand, so I used a substitute of ¾ cup sour cream plus ¼ cup milk, and they turned out great.

Here are some other substitutions for buttermilk if you don’t have it readily available:

• 3/4 cup sour cream + 1/4 cup milk (what I used)
• 1 cup plain yogurt or Greek yogurt
• 1 cup milk + 1 tablespoon lemon juice (let sit 5 minutes)
• 1 cup milk + 1 tablespoon white or apple cider vinegar (let sit 5 minutes)
• 1 cup water + 1/4 cup buttermilk powder

Any of these will give you the acidity that reacts with baking soda for lift.

Blue Corn Masa Raspberry Bars (Step by Step)

The recipe card below gives you all the detailed directions, but here is an illustrated summary:

Cooking Tips:

• Toast the pine nuts first. This takes 3 to 4 minutes in a dry skillet over medium heat, shaking frequently. The toasted flavor makes a difference.
• Don’t overmix the batter. Stir just until the dry and wet ingredients are combined. Overmixing makes tough, dense bars.
• Fold the raspberries gently. They’re fragile and will break apart if you stir too vigorously. Some breaking is fine, but try to keep most of them intact.
• Use fresh raspberries. Frozen raspberries release too much water as they thaw and can make the bars soggy. If you must use frozen, thaw and pat dry first.
• Test for doneness. Insert a knife in the center. It should come out clean or with just a few moist crumbs.

More Ways to Use Blue Corn Masa Harina

Blue corn masa harina works anywhere you’d use regular masa harina, and the color makes everything look special.

• Tortillas: mix masa harina with warm water, press, and cook on a hot comal.
• Atole: a warm, thick Mexican corn drink, lovely on a cold morning.
• Tamales: blue masa tamales are a showstopper on a holiday table.
• Pancakes and cornbread: swap some of the flour for blue masa for color and corn flavor.
• Champurrado: Mexican Hot Chocolate

For more Mexican-inspired holiday recipes, see my <a href=”https://farmtojar.com/best-mexican-celebration-recipes-dia-de-los-muertos/”>Mexican celebration recipes</a>.

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