From the Kitchen of Angie St. John
Do certain seasons trigger a craving for those favorite family recipes? In our house, it's a YES! My son and I went blueberry picking last weekend with friends and family and it was perfect in every way. As soon as we brought home our freshly picked blueberries, I couldn’t stop thinking of this recipe that my mom always made - a recipe from a wonderful, close friend of hers. So it’s like doubling the recipe, but doubling the memories for me. My late mom's birthday was in July and her favorite fruit was blueberries. She was allergic to chocolate, so many of those birthdays would include a blueberry dessert overload. I remember this recipe being made so often. I can still still see them in the pan and smell the warm cinnamon and blueberry aroma. We hope you enjoy this recipe as much as we do….don’t forget to have an iced coffee on the side! Enjoy!
Yields a 9x13 size pan of squares, size to your liking
You will need:
3 cups flour
1 1/2 sticks unsalted, somewhat softened butter
2 teaspoons baking powder
1 teaspoon cinnamon (I also like to add in some powdered ginger too)
1 1/2 cups sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1 pint or a bit more of blueberries
Baking Instructions:
1. Preheat oven to 350 and grease a 9 x 13 baking pan.
2. Blend all ingredients together (except for the blueberries) mix until crumbly.
3. Press down 1/2 of the blended mixture into the pan and then top with blueberries.
4. Sprinkle the rest of the mixture on top of the blueberries and bake for 30-35 minutes.