Blueberry & Brown Butter Squares

Prep time: 10min
Total time: 75min
Makes 16 squares
Streusel topping:
1/3 cup
all-purpose flour
75 mL
1/3 cup
Pecan Pieces, chopped
75 mL
1/4 cup
brown sugar
60 mL
1 tsp
Ground Cinnamon
5 mL
1/4 cup
cold unsalted butter, cut into small pieces
60 mL
Squares:
1/3 cup
unsalted butter
75 mL
1/2 cup
sugar
125 mL
1/2 cup
brown sugar
125 mL
1
egg, room temperature
0
1 tsp
Pure Vanilla Extract
5 mL
1 cup
all-purpose flour
250 mL
1 tsp
Baking Powder
5 mL
Pinch of salt
1/3 cup
milk
75 mL
2 cups
fresh or frozen blueberries
500 mL
1 square
calories
240
fat
10 g
saturated fat
5 g
carbs
36 g
protein
4 g
cholestrol
30 mg
fibre
1 g
sodium
40 mg
potassium
70 mg

Directions

  1. Preheat oven to 375°F (190°C) and grease an 8-in. (2 L) square cake pan. To make streusel topping, combine flour, pecans, brown sugar and cinnamon in a small bowl. Using cool fingertips, mix in butter until mixture resembles coarse meal. Set aside.

  2. To make the squares, melt butter over medium heat, cooking until light brown and fragrant, 6 to 7 min.; cool slightly. Using an electric mixer, cream together cooled butter and both sugars. Add egg and vanilla, beating until light and fluffy. In a separate bowl, sift together flour, baking powder and salt. Add the flour mixture and milk to the egg mixture alternately, mixing at low speed until just combined.

  3. Spread batter evenly in prepared pan. Scatter blueberries overtop and sprinkle evenly with streusel topping. Bake for 45 to 50 min. or until a toothpick inserted into the centre of the pan comes out clean. Let cool to room temperature before cutting into 16 squares. Serve or store in an airtight container for up to 5 days.