1 cup flour (I used pastry but all-purpose is fine)
3/4 cup brown sugar
1/4 cup butter
1/4 cup extra virgin olive oil
1/2 tsp vanilla extract
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup Rainier cherries (or fruit, nuts, chocolate, etc. of your choice)
|Parchment is your best friend, I promise you this.|
Line an 8×8 pan with parchment and preheat your oven to 350 F.
Melt the butter and combine it with the olive oil, brown sugar, egg and vanilla. In a separate bowl combine the flour, salt, baking powder, baking soda and cherries. Mix the wet and dry together until everything is well incorporated. Pour it into the prepared pan and bake for about 20 minutes (I went closer to 25 and it turned out a tad dry for my liking). Cool and slice.
I served this with a swipe of blueberry compote on the plate and then I took that same compote and macerated some more Rainier cherries along with blackberries to cascade over the side of the blondie. The compote itself I made the other day by cooking down fresh blueberries with a touch of maple syrup to bring out their sweetness and a splash of lime juice. Citrus goes surprisingly well with blueberries. I pureed it with my favorite Bamix (hand blender, really, don’t I rant about it enough?) and that was that. Yumster!