Since it's blueberry season, sharing a recipe.
Blueberry Squares
A
little extra effort
but
it will be worth it.
Preheat
oven to 325 degrees. Grease and flour 9x13 glass pan.
2
cups blueberries, fresh or frozen
zest
from lemon or orange
2
egg whites, beaten stiff
In
mixing bowl with whisk attachment,
blend
together to resemble small peas:
2
cups flour
¾
cup butter
1
¼ cups sugar
Reserve
1 cup for crumb topping.
Add
to flour mixture in mixing bowl:
2
teaspoons baking powder
2
egg yolks
1
cup milk
1
teaspoon salt
1
teaspoon vanilla
Blend
until very smooth.
Gently
fold in beaten egg whites
with
lemon or orange zest.
Pour
dough into greased and floured 9x13 glass baking dish.
Sprinkle
2 cups blueberries on top.
Cover
with reserved crumb topping.
Bake
40 minutes until lightly golden.
(Or
make 17 muffins.)
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