I’ve been trying to cook from scratch a little more often (which is still not that often!), and I stumbled upon a great recipe in my monthly subscription to Real Simple, one of my favorite magazines. Before all things apple and pumpkin are created in the kitchen, it was fun to test out a new recipe that seemed both simple and delicious – two key factors when it comes to baking! I would definitely recommend this recipe, as it really is simple, so yummy, and was devoured in an instant on both occasions I made it.
I tweaked the recipe just a bit using items I already had in my pantry, and I was actually able to use a jar of homemade blueberry jam from my dear friends’ wedding reception favor! It was a good decision to use some fresh blueberries with the homemade blueberry jam, especially with the end of summer in sight.
adapted from Real Simple
- 1 stick butter (room temperature)
- 1/2 cup blueberry jam
- 1/2 cup fresh blueberries, mashed
- 1 3/4 cups flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking powder
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup crunchy peanut butter
1. Heat oven to 350° F. Pam an 8-inch square baking dish.
2. Combine the jam and blueberries in a small bowl. In a separate bowl, whisk together the flour, salt, and baking powder.
3. Beat the butter and sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined.
4. Gradually add the flour mixture, mixing on low until just combined. Press half the dough into the prepared dish. Top with the blueberry mixture. Drop the dough in clumps over the jam. Bake until the top is golden brown, 35 to 40 minutes.
Seriously, these were easy and delicious, and I loved the peanut butter and blueberry jelly combo. These were devoured immediately!
Do you have any new recipes you’ve tried and loved?!