This text is part of the special Pleasures notebook
The perfect little square to showcase frozen local blueberries and lavender! Quick to make and perfect for the lunch box, it can be transformed into a dessert perfect for entertaining, placed on a custard for example, or topped with a drizzle of caramel.
Makes 16 servings
Ingredients
• ¾ cup (180 ml) unbleached flour
• ¼ cup (60 ml) buckwheat flour
• ½ tsp (2.5 ml) baking powder
• 2 tsp (10 ml) sumac (optional)
• ¼ tsp (1 ml) salt
• 1/8 tsp (0.5 ml) baking soda
• 1 cup (250 ml) maple sugar
• 1 tsp (5 ml) lavender (optional)
• 1 egg
• ½ cup (125 ml) melted butter
• 1 cup (250 ml) frozen blueberries
Preparation
1. Preheat oven to 350°F (180°C) and line an 8-inch square pan with parchment paper.
2. In a small bowl, combine flours, baking powder, sumac, salt and baking soda.
3. In a large bowl, rub maple sugar with lavender with your fingers to flavor. Add egg and whisk until mixture turns pale.
4. Then add the melted butter, continuing to whisk to emulsify.
5. Fold in the dry ingredients with a spatula, without overmixing.
6. Add the blueberries and mix gently to distribute them well.
7. Spread the mixture, which is quite dense, in the mold, making sure that it covers the bottom well. Level the surface with the spatula or wet fingers.
8. Bake for about 35 to 40 minutes, until the top is golden and the center is cooked. Let cool for at least 15 minutes before unmolding and cutting. The squares can be enjoyed warm, at room temperature, or cold.
Note : The squares will keep for a few days in the refrigerator and freeze well.
This content was produced by the Special Publications Team of Dutyrelevant to marketing. The writing of the Duty did not take part in it.