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Tidal Falls Lobster Kettle Blueberry Raspberry Squares
1 1/2 cups all-purpose flour
1 1/2 cups sugar
10 tablespoons butter, melted
2 eggs, lightly beaten
1 cup fresh or frozen blueberries
1 cup fresh raspberries
2 tablespoons sugar
2 teaspoons cinnamon
Whipped cream or vanilla ice cream
Preheat the oven to 350 degrees. Butter a 9- by 13-inch glass baking dish. In a large bowl, combine the flour and sugar and mix well. Drizzle with the melted butter, add the eggs and use a wooden spoon to blend well. Sprinkle the blueberries and raspberries onto the dough and fold them in gently but thoroughly, trying not to crush the berries too much. Scrape into the prepared baking dish and use a spatula or the clean palm of your hand to spread the dough out more or less evenly.
Bake in a preheated oven until lightly browned and the center is firm to touch, about 45 to 50 minutes. Meanwhile, make topping by combining sugar and cinnamon in small bowl.
Five minutes before the end of baking time, sprinkle the cinnamon sugar over the dough.
Cool on a wire rack until lukewarm and cut into 12 squares. Can be served as a dessert, topped with whipped cream or ice cream.
Makes 12 large squares.
Source: Tidal Falls Lobster Kettle in Hancock, Maine.
Squares also can be made with just blueberries.
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