Blueberry Breakfast Bars

This easy sheet pan cake is the perfect way to start the day, or end the day, or snack in the middle of the day. With fresh blueberry filling and a hint of almond in the lovely textured cake you'll be nibbling on this sweet treat all day long!

Ingredients:

Blueberry Filling:

2 cups fresh or frozen blueberries

1/4 cup water

1/3 cup sugar

1 tbsp cornstarch

1 tbsp water

1 tbsp lemon juice

Cake:

1 cup butter, at room temperature

1 1/2 cups sugar

1 tsp vanilla extract

1 tsp almond extract

4 eggs

3 cups flour

1 1/2 tsps baking powder

1 tsp salt

Frosting:

2 tbsps butter

3/4 cup icing sugar

1/2 cup brown sugar

1-2 tbsps 10% cream (coffee cream)

1/4 tsp vanilla

Start by making the blueberry filling. Place the blueberries, 1/4 cup water and sugar in a saucepan and heat on medium for 3-5 minutes (maybe a little longer if using frozen berries) until it just comes to a boil. Mix the cornstarch, 1 tbsp water and lemon juice in a small bowl, stirring until smooth. Then add this cornstarch slurry to the saucepan, stirring constantly until thickened, about 2-3  minutes or just until bubbles break the surface and maybe a few berries pop. Remove from heat and set aside.

Oil and flour and 15 X 10" sheet pan and preheat the oven to 350°F. For the cake, cream the butter and sugar together in a large mixer bowl for 2-3 minutes. Then add the vanilla and almond extracts and eggs, one at a time.

In a medium bowl combine the flour, baking powder and salt and gradually add to the large bowl. Beat just until combined.

Dollop the batter onto the prepared pan and spread it out evenly. It will be thick.

Add the blueberry filling by spoonfuls, spread out and swirl around without going right through to the bottom.

Bake at 350°F for 25-30 minutes. Cool completely before mixing the frosting ingredients together. Drizzle all over and run a knife through then cut when set.

Makes 20-24 squares depending on how large you cut them.

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