I swear it’s health food! Really…it is. Think antioxidants.
Yes, I know everyone is trying to fit into their summer wardrobe…but I’m weak, so pathetically weak. But you already know that about me.
I also want to proclaim that elastic is an underrated textile. It should be a staple in everyone’s clothing repertoire. Who needs zippers and tight-fitting buttons anyway. They are so 2007.
If I don’t have dessert around I just eat chocolate (which is always around) until it makes up for not having a fabulous goodie to munch on. It’s pointless, so for me, it’s better to just give in to my cravings and patronize my ever-increasing sweet tooth.
Not to mention my addiction to blueberries is also a force to be reckoned with.
While flipping through Everyday Food magazine, I came across a recipe that inspired me to create something a wee-bit different. I’m going to call it Blueberry Crumblies. Why? It just sounds good. End of story.
Come on, I’ll show you how to make them.
Here’s what you’ll need before you have to start adding waistband extenders to all those summer shorts: Unsalted butter, all-purpose flour, light-brown sugar,salt, baking powder, powdered sugar, vanilla extract, eggs, blueberries and granulated sugar which is suspiciously missing in action.
To a medium sized bowl whisk together 6 Tablespoons of melted-unsalted butter, 1/2 cup packed light-brown sugar, 1/4 teaspoon salt and 1 cup all-purpose flour.
Mix this up with a fork until large moist crumble like pieces form.
This is what the crumbles will look like. Cover this and keep in the refrigerator while you make the rest of this lovely concoction.
Once the topping mixture is in the fridge you will need to butter an 8 X 8 square baking pan. Line the bottom with parchment paper leaving an overhang on two sides. Butter and flour the paper and tap out the excess.
In another bowl whisk together 3/4 cup all-purpose flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt; set aside.
Using an electric mixer, beat 1/2 cup (1 stick) room temperature unsalted butter, 1 cup powdered sugar and 1/2 teaspoon vanilla extract until light and fluffy. Add 2 eggs, one at a time, beating well after each addition. Reduce speed to low and mix in flour mixture. Scrape down the bowl and mix some more.
Spread the batter evenly in the pan and cover with 10 ounces of blueberries. Just slightly press the blueberries into the batter. Sprinkle the blueberries with 2 Tablespoons granulated sugar.
Remove the chilled topping from the refrigerator and sprinkle over the blueberries.
Bake until golden at 350 degrees for 40-45 minutes. Cool completely in the pan. Using the paper overhang, lift the cake out onto a work surface. Cut into sixteen squares.
Yes, they are as moist as they look. They honestly turn out incredible. Just look at that.
This is the perfect afternoon snack…and evening,,,and probably mid-morning too! Enjoy.
6 Tablespoons unsalted butter (melted), plus 1/2 cup (1 stick) room temperature unsalted butter
1-3/4 cup all-purpose flour, plus more for the pan
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup powdered sugar
2 Tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
2 large eggs
10 ounces blueberries
Preheat oven to 350 degrees.
Make topping: In a medium bowl, whisk together 6 Tablespoons melted butter, brown sugar and 1/4 teaspoon salt; add 1 cup flour. Mix with a fork until large, moist crumbs form. Refrigerate topping until ready to use.
Butter an 8 X 8-inch square baking pan. Line the bottom with parchment paper leaving an overhang on two sides; butter and flour paper, tapping out excess.
In a medium bowl, whisk together remaining 3/4 cup flour, baking powder and remaining 1/4 teaspoon salt; set aside.
Using an electric mixture beat 1/2 cup (1 stick) room temperature butter, powdered sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce the speed to low, mix in flour mixture.
Spread batter evenly in pan, cover with the blueberries. First sprinkle with granulated sugar and then cover with the crumb topping.
Bake until golden about 40-45 minutes. Cool completely in pan. Using paper overhang, lift cake out onto a work surface.
Cut into 16 squares.