Skip to Content

Easy Blue Corn Masa Raspberry Bars

Easy Blue Corn Masa Raspberry Bars
Home » Mexican Desserts » Easy Blue Corn Masa Raspberry Bars

Have you ever wondered what blue corn masa tastes like or how to cook with it? Well, I’ve been experimenting with blue corn masa lately and gave it a try in this recipe that pairs fresh raspberries and toasted pine nuts in a fluffy bar that is great for breakfast, snacks or dessert. The light blue color mixed with the bright red raspberries is stunning and unique. Quick and easy also!

Blue corn masa and raspberry bar on white plates with milk in the background
Blue corn masa raspberry bars

Jump to: RECIPE | Why blue corn masa? | Ingredients | Substitutions for Buttermilk | Illustrated Step by Step

This post may contain affiliate links. As an Amazon Associate, I also earn from qualifying purchases. You can read our disclosure information here– 

Why Use Blue Corn Masa?

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.

The blue corn masa that I used in the recipe below is a Ingredients:

The main ingredients are a mix of all purpose flour and blue corn flour, a little sugar, eggs, oil, and the raspberries and pine nuts.

Ingredients for blue corn masa and raspberry bars
Ingredients for blue corn masa and raspberry bars

This recipe was inspired by a site called the Nickle and Dime Ranch, but I changed it up a bit.

Substitutes for Buttermilk:

Many recipes use buttermilk, but it is not something I generally have available in the refrigerator. I used a mix of sour cream and whole milk instead of buttermilk.

There are other combinations that can replace buttermilk if you are like me and don’t usually have it at hand.

Here are the best substitutions for buttermilk if you don’t have it available:

  • 1 cup buttermilk = 1 cup plain yogurt or Greek yogurt
  • 1 cup buttermilk = ¾ cup sour cream + ¼ cup milk
  • 1 cup buttermilk = 1 cup milk + 1 tablespoon lemon juice
  • 1 cup buttermilk = 1 cup milk + 1 tablespoon vinegar (distilled white vinegar or apple cider vinegar)
  • 1 cup buttermilk = 1 cup water + 1/4 cup buttermilk powder

Illustrated Step by Step:

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

Toasted pine nuts in a skillet
Step #1; Toast pine nuts in a skillet for 5 min over medium heat, shaking the pan frequently
Masa, flour and baking soda combined in a glass bowl
Step #2: Stir together the dry ingredients until well blended
Eggs, sour cream, milk in a bowl with a wire whisk
Step #3: Whisk together wet ingredients until well blended
Batter for blue corn masa  bars in a bowl
Step #4: Gently stir dry ingredients and wet ingredients together (do not overmix)
Raspberry and  toasted pine nuts added to blue corn masa batter
Step #5: Add raspberries and pine nuts to the bowl of batter
Blue corn masa raspberry bar batter in a bowl.
Step #6: Gently fold in raspberries and pine nuts into the batter to distribute as evenly as possible
Blue corn masa raspberry batter in a baking dish.
Step #7: Spread batter into a 9-inch baking dish trying to distribute raspberries throughout
Finished blue corn raspberry bars in a 9-inch baking dish
Step #8: Bake in 400 F oven for 20 minutes and test in middle to see if done.
Glass baking dish of blue corn masa raspberry bars with milk in background
Baking dish of blue corn masa raspberry bars

Easy Blue Corn Raspberry Bars

Blue corn masa and raspberry bar on white plates with milk in the background
These unique breakfast or dessert bars are made with blue corn masa harina and filled with fresh raspberries and toasted pine nuts.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Servings 16
Calories 184

Equipment

Ingredients

  • ½ cup pine nuts
  • 1 cup all purpose flour
  • 1 cup Masienda’s Heirloom Corn Masa Harina” class=”wprm-recipe-ingredient-link” target=”_blank”>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
  • 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

Nutrition

Calories: 184kcalCarbohydrates: 20gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 27mgSodium: 116mgPotassium: 169mgFiber: 1gSugar: 7gVitamin A: 123IUVitamin C: 3mgCalcium: 65mgIron: 1mg
Did you make this recipe?If you tried this recipe, please give it a star rating! To do this, just click on the stars above. Comments are always helpful also and I respond to all of them (except rude ones)

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.