Many many months ago, the sous chef and I were staying with our sweet friends Mike and Cynthia.Being the perfect hostess that she is, Cynthia made a fabulous breakfast. I’ve been wanting to make that thing for months! Cynthia was kind enough to share the recipe with me and allow me to share it with you :) This Blueberry Delight is absolutely heavenly, and it’s even easier than making blueberry muffins. That said, I’m confident that these can easily be made in blueberry form much the same way a cake can be make as a cake or cupcakes.
1/2 cup butter, softened to room temperature
1 cup sugar
1/2 teaspoon kosher salt
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 cup milk
2 cups fresh or frozen blueberries
Cream butter, egg, sugar and salt until fluffy. Combine flour & baking powder; add to creamed mixture slowly. Slowly add milk, mixing well. Add blueberries & pour into greased/floured square pan.
Krista Kooks used a 9x9 square pan and lined it with parchement paper, no greasing required. Being able to lift the cake out of the pan shortly after removing it from the oven was nice, thanks to the parchment paper. I could eat it faster! :)
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 cup softened butter
Combine all 4 ingredients & place on top of batter. Bake at 350 degrees for 35-45 minutes.