Place rack in heart of oven and preheat to 350°F. Butter and flour a 9″ x 13″ metallic baking pan. Utilizing a stand or hand mixer on medium-high velocity, beat 16 tablespoons of the butter and 1/2 cup of the sugar till pale and fluffy, about 2 minutes. Add 2½ cups of the flour and 1/2 teaspoon of the salt, and whisk till mixed. Press the dough (see fundamental word) evenly into the underside of the pan, half up. Go away to chill for 20 minutes, then bake till evenly browned, about 20 minutes. Put aside to chill fully.
In the meantime, make the streusel: In a small bowl, use a fork to stir collectively 1/2 cup of the sugar; vanilla, remaining butter, flour, and salt till coarse crumbs kind.
In a medium saucepan over medium warmth, stir collectively 3 cups of the berries, the lemon juice, the cinnamon, and the remaining 1/4 cup of the sugar. cook dinner, stirring sometimes, till berries have burst, about 20 minutes. Take away from warmth, and stir in remaining berries. sit apart.
In a small bowl, combine the poppy seeds and cream collectively, then use a silicone spatula to unfold it evenly over the crust. High with blueberry combination, unfold to edges, then sprinkle with streusel. Bake till bubbly and evenly brown, about 40 minutes. Go away to chill fully earlier than reducing into squares.
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