Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 stick unsalted butter 1/2 cup cold maple syrup 3 eggs 1 teaspoon vanilla extract 1 1/4 cups whole wheat flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups fresh blueberries (completely dry) 1/2 cup finely chopped pecans 1 Tablespoon raw or granulated sugar DIRECTIONS Preheat over to 350 degrees. Butter a 8x11 baking pan. Partially melt one stick of butter and beat maple syrup into it until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir together flour, baking soda and salt. Stir dry mixture into wet ingredients. Pour batter into prepared pan and lightly smooth into corners. Scatter blueberries and pecans over the top and lightly press into the batter. Sprinkle sugar evenly across top. Bake 30 minutes or until center is firm to the touch. Cool 15 minutes before cutting. VARIATIONS Replace vanilla extract with almond extract and substitute sliced almonds for pecans. Use blackberries in place of blueberries. Copyright © 2017 Stefanie Samara Hamblen |
