Fresh Blueberry Squares

These blueberry squares are light, sweet and luscious. They make for a wonderful breakfast, dessert accompanied by cream or an afternoon snack with your tea/coffee. The recipe is from yet another of my newest books (yep courtesy of Amazon), The New Good Cake Book by Diana Dalsass. A book full of mouth-watering recipes, from sumptuous cakes to reduced-fat cakes and sections on biscotti, bar cakes, and cakes for special occasions. The only down-side to this book is the lack of photos but the recipes are simple and sometimes I like the idea of picturing in my head what a cake will look like as I read the recipe!

Fresh Blueberry Squares

Ingredients
Topping:
¼ cup sugar
2 tablespoons flour
½ stick (4 tablespoons) butter, softened

Cake:
3 eggs (large)
1 cup sugar
2 sticks (1 cup) butter, melted
1 tablespoon vanilla extract
1 cup buttermilk
2 ¾ cups flour
1 tablespoon baking powder
1/8 teaspoon salt
3 cups blueberries, rinsed and dried

To make the topping. In a small bowl, using your fingertips, mix together all the topping ingredients until crumbly. Set aside.

Preheat the oven to 350oF/180oC.

Grease and flour a 9” x 13” baking pan.

To make the cake, in a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick and pale yellow. Beat in the melted butter, then the vanilla and buttermilk.

In another bowl, stir together the flour, baking powder, and salt. Add to the egg mixture, stirring until the dry ingredients are incorporated.

Spread the batter in the prepared pan. Sprinkle the blueberries over the batter. Sprinkle the topping over the berries.

Bake the cake for 1 hour or until a toothpick inserted in the centre comes out clean. Transfer the pan to a rack to cool. Once cooled cut into squares.