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 | Makes: 16 bars
Jump to: RECIPE | Why blue corn masa? | Ingredients | Buttermilk | Step by Step | 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?
Blue corn masa harina is 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:
The original recipe called for buttermilk, but it is not something I generally have on hand. I used a mix of sour cream and whole milk instead of buttermilk, and they turned out great.
Here are the best 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 illlustrated 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.
FAQ
Similar to regular corn masa but with a stronger nutty, earthy flavor. It’s slightly less sweet, which works well in baked goods that aren’t heavily sugared.
Yes. The flavor will be slightly different and you’ll lose the blue-and-red color contrast, but the bars will still taste good.
Mexican grocery stores, specialty food stores, or online. Masienda and Bob’s Red Mill both make versions.
Fresh is better. Frozen raspberries release water as they thaw, which can make the bars soggy. If using frozen, thaw completely and pat dry with paper towels before adding to the batter.
No. The blue corn and pine nuts add earthiness that balances the sugar. These are moderately sweet, appropriate for breakfast or a lighter dessert.
Room temperature in an airtight container for 2 to 3 days, or refrigerated for up to a week.
Check out our berry category for over 30 recipes highlighting sweet to savory dishes made with blueberries, raspberries, strawberries or blackberries.
Easy Blue Corn Raspberry Bars
Equipment
- 9 x 9 inch baking dish a 2 quart baking dish
- bowls
- small skillet
Ingredients
- ½ cup pine nuts
- 1 cup all purpose flour
- 1 cup Masienda’s Heirloom Corn Masa Harina” class=”wprm-recipe-ingredient-link”>blue corn masa harina yellow corn masa works also
- ½ tsp. salt
- 1 Tbs. baking powder
- ¾ cups sour cream
- ¼ cup whole milk
- ½ tsp. baking soda
- 2 large eggs or reconstituted egg substitute to equal 2 eggs
- ½ cup granulated sugar
- ⅓ cup Sunflower oil canola or any mild oil works also
- 1 ¼ cup fresh raspberries
- Extra sugar for sprinkling on top optional
Instructions
- Preheat oven to 400 F. Spray a 9 x 9 inch baking dish (or any 2 quart baking dish) nonstick cooking spray.Toast pine nuts in a small skillet over medium heat, lifting and shaking the skillet frequently until the nuts are golden brown and have a toasted aroma. This takes about 3-4 minutes.. Remove from heat and set aside.1/2 cup pine nuts
- In a medium sized bowl, whisk together the dry ingredients (flour, cornmeal, salt and baking powder).1 cup all purpose flour, 1 cup blue corn masa harina, 1/2 tsp. salt, 1 Tbs. baking powder
- In a separate bowl use a wire whisk to thoroughly blend sour cream, milk and baking soda. Add eggs, sugar and oil to the sour cream mix and stir together thoroughly.3/4 cups sour cream, 1/4 cup whole milk, 1/2 tsp. baking soda, 2 large eggs, 1/2 cup granulated sugar, 1/3 cup Sunflower oil
- Combine the wet ingredients with the dry, gently stirring just until incorporated. Fold the raspberries and toasted pine nuts into the batter, gently mixing to distribute. Try not to totally break apart the raspberries. They are soft and will not stay whole, but be gentle.Frozen raspberries might stay whole better, but I think they might add too much water as they break down. I have not tried it with frozen, but if you do, make sure and thaw them first and pat dry.Pour the batter into prepared baking pan. Sprinkle the top with some sugar if desired and bake for 20 minutes, or until edges are golden and a knife inserted into the middle comes out clean.1 1/4 cup fresh raspberries, Extra sugar for sprinkling on top
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