Ingredients
9
9 servings
- •2 ½ cups fresh blueberries, divided
- •1 teaspoon cinnamon
- •1 ½ sticks butter
- •1 ¾ cups white sugar
- •3 large eggs
- •1 teaspoon vanilla extract
- •1 cup chopped walnuts
- •1 cup all-purpose flour, or more as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square baking pan.
- Cook 2 cups blueberries in a large saucepan over medium heat. Add cinnamon and stir. Smash berries gently using a fork or a potato masher, being careful that hot juices do not splash back. Cook until most of the liquid has evaporated and you have a thick syrup, 8 to 10 minutes.
- Remove blueberries from heat and stir in butter to melt. Add sugar and stir to combine. Pour in eggs when mixture has slightly cooled, 1 at a time, mixing well after each addition. Pour in vanilla extract and stir to combine. Fold in walnuts. Fold flour gently into mixture. Beat well, 60 to 80 strokes, adding up to 1/4 cup additional flour as needed if batter seems too wet. Add remaining 1/2 cup blueberries and stir to combine.
- Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before cutting and serving.
Nutritional Facts
Per 9 servings
- Calories: 471
- Carbohydrate: 58g
- Fat: 26g
- Fiber: 2g
- Protein: 6g
- Sugar: 43g
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