Berry Butter Bake Squares
Start the day on a sweet note or enjoy an easy after-school treat with these buttery berry bake squares. Filled with juicy strawberries and raspberries and finished with a simple vanilla glaze, they're perfect for breakfast, snack time, or sharing with the family.
Recipe - El Dorado #40
Berry Butter Bake Squares
Prep Time20 Minutes
Servings8
Cook Time30 Minutes
Ingredients
2 1/2 cups all purpose flour, spooned and leveled
1 Tbs baking powder
1 Tbs granulated sugar
1 tsp kosher salt
2 cups buttermilk
1 cup fresh raspberries
2 cups fresh strawberries, diced
1/2 cup unsalted butter, melted
1 cup powdered sugar
2 to 3 Tbs 2% milk
Directions
- Preheat the oven to 450° F. In a large bowl, whisk together the flour, baking powder, granulated sugar and salt. Add the buttermilk. Stir just until a soft, thick batter forms. Gently fold in the raspberries and strawberries.
- Pour the melted butter into an 8 x 8 baking dish, making sure the bottom is evenly coated. Spoon the batter over the butter. Gently spread the batter to the edges of the dish. It will sit on top of the butter and appear loose around the edges. This is what creates the signature buttery crust.
- Use a sharp knife to lightly score the batter into 9 squares without separating them. Bake for about 30 minutes, or until golden-brown and bubbling around the edges. Let cool for 5 to 10 minutes before cutting, so the buttery bottom can set slightly.
- To make the glaze, whisk together the powdered sugar and milk until smooth and pourable. Drizzle over the slightly cooled biscuits before serving.
Nutritional Information
Per Serving (1): Calories: 330, Fat: 13 g (8 g Saturated Fat), Cholesterol: 35 mg, Sodium: 320 mg, Carbohydrates: 49 g, Fiber: 3 g, Protein: 6 g.
20 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Directions
- Preheat the oven to 450° F. In a large bowl, whisk together the flour, baking powder, granulated sugar and salt. Add the buttermilk. Stir just until a soft, thick batter forms. Gently fold in the raspberries and strawberries.
- Pour the melted butter into an 8 x 8 baking dish, making sure the bottom is evenly coated. Spoon the batter over the butter. Gently spread the batter to the edges of the dish. It will sit on top of the butter and appear loose around the edges. This is what creates the signature buttery crust.
- Use a sharp knife to lightly score the batter into 9 squares without separating them. Bake for about 30 minutes, or until golden-brown and bubbling around the edges. Let cool for 5 to 10 minutes before cutting, so the buttery bottom can set slightly.
- To make the glaze, whisk together the powdered sugar and milk until smooth and pourable. Drizzle over the slightly cooled biscuits before serving.