I like blueberries. A lot. It’s been a while since I’ve featured a blueberry recipe. I’m all about the blueberries. Blueberry muffins. Blueberry scones. Blueberry pancakes. Blueberry smoothies. Blueberry cheesecake. Heck, anything that has blueberries on it or in it. So, yeah, when I come across a recipe with blueberries, I tend to bookmark it to make at some point because…BLUEBERRIES! Sometimes, I find a recipe that is both yummy scrumptious and peasy easy.

Prep time: 20 Minutes
Cook time: 30 Minutes
Total time: 50 min
Servings: 18 squares (or less, depending on how big you cut them  )

Ingredients
1/2 lb butter softened
2 cups sugar
4 eggs
1 Tsp vanilla extract
3 cups all-purpose flour
1 can blueberry pie filling, approximately 2 cups or 2 cups fresh or frozen blueberries, thawed

Let’s Make It
1 – Heat oven to 350 degrees
2 – Cream softened butter and sugar until…well…creamy (go ahead and laugh. You know what I mean…)
3 – Beat in eggs, one at a time
4 – Mix in vanilla extract
5 – Add the flour one cup at a time and beat until mixed, scraping the sides of the bowl.
6 – Grease a 9 1/2″ by 13″cookie sheet or baking pan with butter or Crisco. (Also see tips!)
7 – Spread 3/4 batter on sheet. Leave about 1″ around the edges for the batter to spread.
8 – Spread the blueberries on top
9 – Drop tablespoon fulls of the remaining batter randomly all over the top
10 – Bake for 30 minutes until the middle springs back. The edges will be a little brown. Let cool for about five minutes before cutting into squares.

Tips:
1 – You can line the baking sheet with either nonstick foil or parchment paper for easy removal and clean up. (I am ALL over this!)

2 – If you want a little “spicy” sweetness, sprinkle cinnamon sugar over the top before baking.

3 – Best (to me) served warm but also tasty when cold.

4 – Feel free to add whipped cream or ice cream or just eat plain.

One of the joys of living in a small town that’s pretty much out in the country is the fact that there’s usually a farmer’s market or a farmer who will let you pick for yourself. Annie Simmons-Donaldson is used to county life and with a growing kids and a Wolf mate, she cooks and bakes a lot. She can whip these bars up in a hurry for school lunches, after-school snacks, and a hungry man hanging around the kitchen wanting dessert. Sean is like me. He’s very found of blueberries too. Their story is told in WOLF MOON but I’m featuring their appearances in MOONSTRUCK: RETRIBUION today for a couple of reasons. One, Annie taught the other mates (except Hannah–though Hannah did attempt it (the edges came out a little…too crispy, shall we say?) and this has become a staple, especially during berry season. Anyway, since they all live in Blaidd’s Gap, West Virginia now and there are blueberries a plenty, I thought it would be fun to revisit everyone. Two, this book mostly finishes off the original Moonstruck series, not to mention it’s my most recent release. Don’t despair, though. There might be an anthology of short stories eventually. Iffy and I are in negotiations. Grab WOLF MOON by clicking on the title link or for MOONSTRUCK: RETRIBUTION, you can click on any of the cover pics or the title. What about y’all–what’s your favorite berry additive?