Enjoy summer-fresh produce at its peak

Published: Thursday, May 29, 2014 at 02:46 PM.

1 tablespoon granulated sugar

1 tablespoon cold butter, cut into tiny pieces

Butter and flour a 9-inch square pan and set aside.

In a bowl whisk together flour, sugar and salt. Add butter cubes, and mash with a fork.

Transfer ¾ cup of mixture to another bowl and stir in ¾ cup chopped pecans, rolled oats and brown sugar. This is for the cake’s topping. Set aside.

Stir together baking powder and baking soda. Stir into flour/butter mixture, stir in milk and egg. Pour batter into prepared pan.

Sprinkle 3 cups blueberries evenly on top of batter then sprinkle with a mixture of 1-tablespoon sugar and ¼ teaspoon cinnamon, spoon topping over batter and dot with 1-tablespoon butter pieces.



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