My wife and daughter just made this recipe from “Sacramento Magazine”, July 2005 issue. It was excellent, especially as it was still warm from the oven!
– 1/2 c butter, softened
– 2 c sugar
– 4 eggs
– 1 tsp almond or vanilla extract (we used vanilla)
– 2 c flour
– 3 c fresh blueberries
Preheat oven to 350 degrees. Lightly grease a 9″ x 13″ baking pan. Using an electric mixer, beat the butter and sugar until creamy. With the mixer running, add the eggs, one at a time. Mix in the extract and the flour. Finally, gently stir in the blueberries by hand.
Spread the mixture into the prepared pan. Bake for 45 to 55 minutes, until top is a light-golden brown. Cool and slice. Yields 24 small bars.
Thoughts and suggestions: we got 15 dessert-sized pieces out of this. They’re on the big side, but so good that you’ll find room for them. I found this recipe to be a little too sweet, so maybe a bit less sugar next time? The dough seemed a little “heavy” also, perhaps once the sugar is adjusted we can try adding some baking soda and salt.