Blueberry Squares

Preheat oven to 350°F. Lightly grease an 8 x 8 inch (20 x 20 cm) baking pan. Set aside.

Begin by preparing the batter. In a small bowl, whisk together the flour, baking power and salt. Set aside.

In the bowl of a stand mixer on medium speed (or with a handheld mixer), beat the butter and sugar together until light and fluffy (about 3 minutes). Add the egg yolk and beat to combine (about 30 seconds). Add the milk and vanilla and mix on medium-low speed to combine (about 1 minute). Scrape down the sides of the bowl to be sure all ingredients have been combined.

Add the flour mixture to the butter mixture, and beat on medium speed until well combined (1-2 minutes).

Spread the batter evenly into the bottom of the baking pan.

To make the topping, beat the egg white until stiff. Gently mix in the brown sugar until combined. Fold in the blueberries. Spread evenly on top of the batter in the baking pan.

Bake at 350°F (180°C) for 30 minutes. Allow to cool completely on a wire rack before cutting.

Adapted from a family recipe handed down to me by Jackie Huskins and Aggie Donovan.