I got this idea from The Mom Chef
. I didnt have raspberries on hand, although I think this would be great with any sweet fruit, I used blueberries. Blueberries are my favorite. They are full of antioxidants and are a great source of vitamins and minerals.
The Mom Chef runs a blog that cooks recipes from magazines. She then blogs about them. I wonder how she feels about Gourmet Magazine. I would get annoyed when they would publish a recipe on squash blossoms and I couldn’t find any in season. That is my number one pet peeve. Let me make something with ingredients I find in a regular supermarket. So Christiane takes all the mystery out of it and tells you how it is.
So, the other day I was on her site and read about her blondies. I had everything in my pantry except raspberries. I did have blueberries, so that is what I used and that is how this delicious recipe was born.
I hope you enjoy it as much as I did.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup fresh blueberries
Preheat oven to 350ºF. Spray a 9×13 inch baking dish with Pam cooking spray.
In a small bowl, combine flour, baking powder and salt. Melt butter in a medium saucepan over low heat. Stir in brown sugar until moistened. Let cool slightly. Off heat, whisk in egg and vanilla. Stir in flour mixture until just combined.
Scrape batter into baking pan, smoothing top with a spatula. Scatter berries over batter. Bake until blondies are set in center, about 30 minutes. Cool completely in pan on wire rack.
Lift out blondies with a spatula and place on cutting board. Cut into 16 squares and serve.
Peace be with you,