I love baking with fresh blueberries. I found this recipe for blueberry muffin bars in the latest King Arthur Flour newsletter. The magazine calls them blueberry brownies, but I think they taste more like muffins in bar form. My husband and I gobbled these up. They go great with coffee, or even a morning treat. Give this recipe a try if you enjoy baking with blueberries as much as I do.
----------------------------------------------------
Blueberry brownies
Adapted from King Arthur Flour's Baking Sheet
1 C. butter
2 C. sugar
2 large eggs
2 tsp. vanilla extract
2 C. flour
1/2 tsp. baking powder
1/2 tsp. salt
2 C. blueberries
Preheat oven to 350 degrees. Grease a 9-by-13 inch pan, line with parchment paper or foil and grease the paper or foil.
In a large bowl, cream together butter, sugar and vanilla. Beat in the eggs. Scrape the bowl, then add the flour, baking powder and salt. Mix until combined, then stir in the blueberries. Transfer the prepared pan and bake for 35 to 40 minutes if using frozen berries, 30 to 35 for fresh, until edges begin to pull away from pan. Remove from oven and cool for 20 minutes before lifting out of the pan to cool completely. Yield: 24 brownies.
