This recipe is great for picnics or pot-luck type get-togethers. It is one of my husband's favorites and doesn't seem to last long when I bake it! The freshness of the blueberries complements the rich butter layer beneath.
- Mix 1 3/4 cups flour, butter and powdered sugar in medium bowl.
- Pat in 9 x 13-inch pan and bake 15 minutes at 350°.
- While crust is baking, beat eggs lightly.
- Add sugar, remaining 1/2 cup flour, vanilla or almond extract and salt.
- Mix well.
- Gently fold in blueberries to batter.
- Pour batter over baked layer and place back in oven for 40-45 minutes at 350°.
- Top should be lightly browned.
- Cool slightly in pan.
- Cut into squares to serve.
Wow, are these delicious! Very easy to prepare, but it seems like you spent much more time on them. The crust is divine. Golden on the bottom, flaky, tasting of shortbread. The topping is light, and really lets the berries stand on their own. MAKE SURE you add the almond or vanilla extract in step #4, it's left out of the instructions. Mine took exactly 45 minutes. When they're cooled slightly, the crust is very flaky, and tends to crumble, separating from the top. Still delicious, but a bit messy. Mine came out of the oven around 5:00. It's now 9:30..I just had one and it held together perfectly. So just be sure to give them extra time to set up. But I bet you'll be eating them anyway. Great recipe!
These are great. I might add another egg and 1/2 cup of berries next time. I used 1c regular flour and 3/4 c whole wheat flour in the crust.
I was excited to make this recipe, the title alone sounded good. I read all of the reviews before I started and I followed the recipe exactly as it is written. It was so easy to put together. But like some of the other reviews stated, I too, had a problem with the crust separating from the blueberry laver. It was a mess. I eventually had to throw them out because no one would eat them. I was so dissapointed. I really wish I could figure out why some turn out ok and others don't. Thanks for the recipe anyway.