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

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.

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.