Blueberry & Brown Butter Squares

  • Prep Time 10 min
  • Total Time 1 h 15 min
  • Makes: 16 squares

Ingredients

  • Streusel topping:
  • 1/3 cup all-purpose flour 75 mL
  • 1/3 cup pecan pieces, chopped 75 mL
  • 1/4 cup brown sugar 60 mL
  • 1 tsp ground cinnamon 5 mL
  • 1/4 cup cold unsalted butter, cut into small pieces 60 mL
  • Squares:
  • 1/3 cup unsalted butter 75 mL
  • 1/2 cup sugar 125 mL
  • 1/2 cup packed brown sugar 125 mL
  • 1 egg, room temperature 0
  • 1 tsp vanilla extract 5 mL
  • 1 cup all-purpose flour 250 mL
  • 1 tsp baking powder 5 mL
  • pinch of salt
  • 1/3 cup milk 75 mL
  • 2 cups fresh or frozen blueberries 500 mL

Directions

  • Step 1

    Preheat oven to 375°F (190°C) and grease an 8-in. (2 L) square cake pan. To make streusel topping, combine flour, pecans, brown sugar and cinnamon in a small bowl. Using cool fingertips, mix in butter until mixture resembles coarse meal. Set aside.

  • Step 2

    To make the squares, melt butter over medium heat, cooking until light brown and fragrant, 6 to 7 min.; cool slightly. Using an electric mixer, cream together cooled butter and both sugars. Add egg and vanilla, beating until light and fluffy. In a separate bowl, sift together flour, baking powder and salt. Add the flour mixture and milk to the egg mixture alternately, mixing at low speed until just combined.

  • Step 3

    Spread batter evenly in prepared pan. Scatter blueberries overtop and sprinkle evenly with streusel topping. Bake for 45 to 50 min. or until a toothpick inserted into the centre of the pan comes out clean. Let cool to room temperature before cutting into 16 squares. Serve or store in an airtight container for up to 5 days.

Nutrition Facts

  • Nutrition Description Per serving (1 square)
  • Calories 240
  • Fat 10 g
  • Saturated Fat 5 g
  • Carbs 36 g
  • Protein 4 g
  • Cholesterol 30 mg
  • Fibre 1 g
  • Sodium 40 mg
  • Potassium 70