Enjoy the flavor of blueberries as a morning snack with your coffee. Not too sweet, and easy to prepare. (Can be made with Gluten Free flour or regular flour)
You can use fresh or frozen blueberries to make your own blueberry pie filling.
Preheat over to 350° F. In a large mixing bowl, blend butter and sugar till smooth. Use a fork or whisk to beat together eggs, vanilla, milk, and oil. Mix into butter mixture.
In a separate bowl, mix flour, salt and baking powder. Blend until any clumps of baking powder are smooth. Slowly blend the dry ingredients into the liquid ingredients. May slightly denser than a typical muffin batter.... which is fine.
Grease a 9 x 13 inch baking pan. Spread most of the batter in the baking pan (leave about 2 cups for later). Pour on blueberry filling and spread around. Spoon on remaining batter in clumps on top of blueberries, then use a spatula to blend it in a little.
Bake in preheated over for 25-30 minutes or until a toothpick can be inserted and removed clean. Should be lightly brown at edges. Remove from oven and let cool.
Prefer things a little sweeter? Make a simple glaze. Mix on slow speed till blended: powdered sugar, vanilla, and milk. Add milk if needed to make the glaze smooth and drizzle-able. Drizzle glaze over bars and allow to cool. Cut and serve.
Stores fine in a sealed counter-top contained for a couple days. Or freeze extras to pop into the toaster next week.