nats.eatss
Blueberry cinnamon butter bars
the perfect morning treat!
- Cook
- 55 min
Ingredients
Topping
- 1/2 cup all-purpose flour ((63 g))
- 1/4 cup dark brown sugar (plus 2 Tbsp (packed; 80 g))
- 1/4 tsp salt
- 1/2 cup toasted pecans (chopped)
- 3 Tbsp unsalted butter (chilled, cut into small cubes)
Cake
- 1 1/2 cups all-purpose flour ((188 g))
- 1 Tbsp cornmeal
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar ((150 g) plus 3 Tbsp (38 g) divided)
- 6 Tbsp unsalted butter (room temperature)
- 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup buttermilk
- 1 Tbsp ground cinnamon
- 2 cups blueberries (fresh or frozen; thaw and drain before using)
Directions
- 1
For the topping, whisk flour, brown sugar, pecans, and salt in a medium bowl.
- 2
Add butter cubes; using your hands, work butter into dry ingredients until crumbs form.
- 3
Set topping aside.
- 4
Place rack in center of oven; and preheat to 350°.
- 5
Whisk flour,cornmeal,baking powder, baking soda, and salt in a medium bowl and set aside.
- 6
Using a hand mixer on medium speed, beat sugar and butter in a large bowl until light and fluffy, couple minutes.
- 7
Beat in the vanilla extract and eggs until mixture is pale and fluffy, a few minutes.
- 8
On low speed, add flour mixture to bowl in 3 additions, and the buttermilk in 2 additions.
- 9
Mix until very smooth.
- 10
Set aside.
- 11
Coat 8x8x2 baking dish with nonstick spray.
- 12
Line bottom with parchment paper and spray paper; set aside.
- 13
Pour half of the batter into pan and smooth.
- 14
Sprinkle cinnamon sugar mixture evenly over batter.
- 15
Spoon in the remaining batter over top and smooth.
- 16
Scatter the blueberries evenly over top batter.
- 17
Sprinkle crumb topping over the blueberries.
- 18
Bake cake until toothpick comes clean (55ish minutes).
- 19
Let cool before cutting.
- 20
I like to warm mine up and add additional butter :) enjoy!!
Notes
I like to warm mine up and add additional butter.