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Peek-a-boo redo!

I first posted this recipe in 2017; it's a special recipe to me because my grandmother Mimi taught it to me. It has almost been a year since she passed on, and this is my first time making it since then. My horses, Sven and Cowboy, moved home today and I wanted to make something special to celebrate (and reward my husband for all his hard work around the farm). I miss Mimi, but making her food makes me feel like she is still with me. She loved animals, and would have gotten a kick out of my growing farm-life.


3 cups of all-purpose flour

2 cups of granulated sugar

4 eggs

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!


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