¾ cup all-purpose flour (spooned and leveled)
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
1 cup confectioners’ sugar
2 large eggs
½ teaspoon pure vanilla extract
¼ lb. NC blueberries
¼ lb. NC strawberries cut into bite size pieces
1 tablespoon light-brown sugar
¼ cup all-purpose flour (spooned and leveled)
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour (spooned and leveled) plus more for pan
½ cup packed light-brown sugar
¼ teaspoon salt
Preheat oven to 350 degrees. Butter an 8-inch square pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
Make cake layer: In a medium bowl, whisk ¾ cup flour, baking powder and salt. In a large bowl, using an electric mixer, beat butter and confectioners’ sugar until light and fluffy. Beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan.
Make fruit layer: In a medium bowl, combine fruit, brown sugar and ¼ cup flour. Sprinkle cake layer with fruit.
Make streusel layer: Whisk together butter, brown sugar and salt. Add flour and mix with a fork. Refrigerate until mixture crumbles with a fork and is ready to use. Sprinkle fruit layer with streusel.
Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40-45 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
This recipe would also be delicious with a little of the strawberry sauce from the blintz and some vanilla ice cream.