Happy 4th of July!
July is blueberry season where I live. When I saw this simple blueberry “brownie” recipe in the Summer 2013 issue of The Baking Sheet, I knew I wanted to make it for the 4th of July celebration. A simple bar cookie like this is perfect for taking to a potluck and everyone is happy to see a dessert with summer fruit in it.
The bars are not as dense as a regular brownie, but they are definitely not as fluffy as a cake or muffin. They are very moist and the vanilla flavor really shines here so it’s important to use a good quality vanilla for these bars.
- ½ cup (1 stick, 4 oz) unsalted butter, softened
- 1 cup (7oz) granulated sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 1 cup (4.25oz) unbleached all-purpose flour
- ¼ tsp. baking powder
- ¼ tsp. salt
- 1 cup (5.5oz) fresh blueberries
- Preheat the oven to 350F. Grease a 8"x8" pan, line with parchment or foil and grease the liner.
- In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Beat in the eggs, one at a time. Scrape the bowl, then add the flour, baking powder and salt. Mix until combined, then stir in the blueberries.
- Transfer the dough to the prepared pan and bake for 25 to 30 minutes, until the edges just begin to pull away from the pan.
- Remove from the oven and cool to for 30 minutes before lifting out of the pan. Allow the bars to cool completely before cutting.