Wild Alaska Blueberry and Raspberry Bars
Recipe type: Dessert
Serves: Makes 6 cups of jam, and 36 bars
We wanted to make a cookie in the style of a Fig Newton with an Alaskan twist. You don't see these so often in a holiday cookie assortment, but these bars are always the first to disappear.
Blueberry-Raspberry Filling
  • 6 cups mixed wild blueberries and raspberries
  • 3 cups sugar
  • ¼ cup lemon juice
  • Rind of one lemon
  • Pinch of salt
Cookie Dough
  • 1 stick (1/2 cup) butter, melted
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (we substituted ½ cup whole wheat flour)
  • ¼ teaspoon baking soda
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
Blueberry-Raspberry Filling
  1. Combine all the ingredients in medium heavy-bottomed saucepan.
  2. Bring the mixture to a boil, then reduce the heat and simmer for about 45 minutes or until the mixture is thickened. I don’t usually need to mash up small wild berries, but if you are using commercial berries (frozen is fine), you might need to mash the mixture with the back of a wooden spoon into a spreadable consistency.
  3. This is our everyday jam recipe that you can use to make weekly fresh jam for the breakfast table. You can add spices, oranges, vanilla paste, or other favorite flavors if you prefer. Some people add pectin into their jam to make a jelled consistency. I typically don’t do this but if you prefer it, just add in the recommended amount of pectin depending on brand you are using. The cooking time will decrease slightly.
Cookie Dough
  1. Grease 2 standard baking sheets.
  2. In a large mixing bowl, combine the cooled melted butter and brown sugar. Beat in the eggs and vanilla.
  3. In a separate bowl, mix the flour, baking soda, baking powder, and salt. (If you have a flour sifter, it is always great to use it for this recipe so the baking soda and baking powder are well combined).
  4. Combine the butter and sugar mixture into the dry ingredients. Stir the combined mixture until it all comes together. At this point, you might have to continue to knead the batter with your hands until it forms a ball.
  5. Cover it with plastic wrap and place in the fridge for about an hour. Remove the dough.
  6. Preheat the oven to 325 degrees. Divide the dough into two equal parts.
  7. On a lightly floured surface, roll one of the balls of dough into a 12-inch by 12-inch square. Trim the square into three long strips. Move the strips onto the prepared baking sheet.
  8. Spread some of the jam down the middle of each strip of dough. Fold one edge of the dough to cover the jam. Fold over the other side. This will create a seam down the middle and form a log shape. Lightly press to seal the seam. Carefully flip the log over so the seam is on the underside (use a wide spatula to help with this). Repeat this process with the additional strip of dough and with the additional ball of dough. You will need two baking sheets to hold six logs.
  9. Bake the logs in the center rack of the oven for about 10 minutes, or until they are golden brown. When the logs are cooled, cut them into 1½-inch individual bars.
Recipe by Within The Wild at http://withinthewild.com/2011/12/wild-alaska-blueberry-raspberry-bars/