Blueberry Squares

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There is nothing too inspiring about why I decided to make these other than I had blueberries in the fridge ūüôā

I was in search of my mom’s Blueberry Tea Cake recipe in my recipe box and found these instead. ¬†They were a little less involved and sounded like a nice treat to go with some vanilla frozen yogurt after diner.

As most of my mother’s recipes do, this one called for nuts which I omitted. ¬†Nuts and blueberries don’t really speak to me. ¬†However, the blueberries can be substituted with chopped apples, in which case I would re-introduce nuts. ¬†The batter is dense and thick, like a brownie batter since the only liquid comes from the eggs and melted butter. ¬†If it doesn’t look like you have enough batter for the pan, don’t panic – you will!

I liked these best the second day.  Wrapping them helps them stay moist.

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Blueberry Squares

yield 9 x 13 pan

2 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter
1 cup brown sugar
2 eggs, room temp.
2 tsp vanilla extract
1 cup blueberries
1 cup nuts (optional)

1/2 cup sugar
1 tsp cinnamon

Preheat oven for 350 and grease and line a 9×13 pan with parchment paper. Sift together flour, salt, b.p. Melt the butter in the microwave and transfer to a bowl. ¬†With a whisk, beat sugars, eggs and vanilla into the melted butter. ¬†Fold in flour with a rubber spatula and then gently fold in berries and nuts (if using). ¬†Pour batter into prepared pan, it will be thick and hard to spread but be gentle. ¬†I found a butter knife or mini off set spatula worked well. ¬†Sprinkle with the sugar and cinnamon. ¬†Set timer for 15 min, check and rotate. ¬†Bake for another 15, until the edges are just golden and a knife tester comes out clean.

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