Blueberry Butter Squares

Renée G.

By
@ReneeCooks

This is something of a science project - created from inspirations of four different recipes. Today I had blueberries, but I'm sure raspberries or strawberries would work, too.


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Rating:

Comments:

Serves:

20 or so - depending on how large you cut the squares

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

3 cups frozen blueberries
½ cup sugar
2 tbsp. cornstarch
1 tbsp. butter
` ♥ `
1 ¾ cups butter, softened
1 ½ cups sugar
5 eggs
1 teaspoon vanilla
3 cups all-purpose flour

Directions Step-By-Step

1
In a mediums saucepan, combine first four ingredients. Cook and stir over medium until thickened and bubbly. Remove from heat. Set aside to cool.
2
Preheat oven to 325º F; position rack in lower third of oven. Grease and lightly flour a 9” x 13” baking pan.
3
In the bowl of a stand mixer (I use a Kitchen Aid), beat the 1 ¾ cups butter on medium - high speed for 30 seconds. Beat in the remaining 1 ½ cups sugar, scraping sides of bowl. Beat in eggs and vanilla.
4
Set mixer to low and begin mixing in the flour until it is all thoroughly combined.
5
Pour evenly into prepared pan. Spoon fruit mixture on top of batter and swirl gently to create a marbling effect, but be careful not to over mix.
6
Bake for 35 - 40 minutes or until edges are lightly browned and set (center may still appear a little jiggly and undone). Remove from oven and allow to cool in pan on a wire rack.
7
Once cooled, cut into squares and serve.

About this Recipe

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Flour
Regional Style: American