Most of you who know me know that since my weight loss journey, I haven’t been baking much. Well according to my kids, nothing good anyway. But today I just had the sudden urge to do so and decided to take the blueberries (that should have gone into my Greek yogurt for breakfast), and turn it into something much more satisfying. The plan was to take it out of my oven, place it on the counter and walk away. It DIDN’T quiet work out that way and since that plan failed me, I figured out that one square of this heavenly smelling poof of sugary goodness cost me 309 of my daily calories. oh but It was worth every bite!!
My INTENTION here was to make or replicate the rhubarb SQUARES we lavish ourselves with at BRIERMERE FARMS when we drive out to Riverhead, using blueberries instead of rhubarb. I wanted a thin bar with more topping than a cake, but that also DIDN’T happen. On my next one I plan to use a larger pan to spread the batter a bit thinner and get more squares, making the calorie per serving much less! I’ll keep you posted on that! For now, try these. You’ll love them!
Blueberry Almond Squares
2 Cups all purpose flour
2 tsp baking powder
1/2 tsp salt
6 Tbs salted butter, softened
3/4 Cups granulated sugar
1 1/2 tsp vanilla
1 tsp almond extract
3/4 Cups buttermilk
2 cups fresh blueberries
1/2 Cup light brown sugar
1/2 Cup flour
1/2 Cup butter, cold & cut into large cubes/chunks
1 tsp cinnamon
1/2 tsp nutmeg
1/2 Cup slivered almonds
- Preheat oven to 350° and butter a 10″ square cake pan. Set aside.
- In a medium mixing bowl begin making the crumb topping by adding all of the ingredients to the bowl and cutting with a pastry cutter until it resembles coarse corn meal, but chunky. Refrigerate until ready to use on the cake.
- Begin the cake batter by combining all dry ingredients in one bowl. In another bring the sugar and butter to a cream then add egg, vanilla and almond extract.
- Alternating the flour mixture and buttermilk, begin adding it to the butter mixture until well combined but not over mixed. Now add the blueberries and fold in gently.
- Carefully transfer the mixture to the prepared cake pan and using the back of a large wet spoon, spread evenly. The mixture will be stiff like a dough and not like runny like traditional cake batter. Spread the crumb topping evenly on top and bake for about 45-50 minutes.
- Cool down and cut into 12 squares. Enjoy!