Blueberry Butter Squares

Renée **II**


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.

☆☆☆☆☆ 0 votes
20 or so - depending on how large you cut the squares
15 Min
40 Min


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


1In a mediums saucepan, combine first four ingredients. Cook and stir over medium until thickened and bubbly. Remove from heat. Set aside to cool.
2Preheat oven to 325º F; position rack in lower third of oven. Grease and lightly flour a 9” x 13” baking pan.
3In 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.
4Set mixer to low and begin mixing in the flour until it is all thoroughly combined.
5Pour 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.
6Bake 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.
7Once cooled, cut into squares and serve.

About Blueberry Butter Squares

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