My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.
My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.
I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive!
3 cups of all-purpose flour
2 cups of granulated sugar
2 sticks of butter, softened
1 teaspoon vanilla
1 teaspoon almond extract
1 14 ounce can of blueberry pie filling (suggested variations: cherry, apple, pineapple, strawberry, peach)
Powdered sugar, for serving
Preheat your oven to 350 degrees. Prepare a 9 by 13 inch pan with Baker’s Joy. Set aside.
Cream together the butter and sugar until fluffy. Add the eggs one at a time, allowing each egg to thoroughly incorporate. Mix in the extracts. Add the flour and mix into a thick, cookie-like batter.
Spread 3/4 of the batter into the pan, doing your best to make an even layer. Pour on the blueberry pie filling and spread evenly. Dot the rest of the batter here and there (allowing the pie filling to peek through the batter- hence the name). Bake for 40 to 45 minutes.
Cook on a wire rack. Rest before serving, generously dust with powdered sugar. Enjoy!