Grease an 8-inch square baking pan with butter and set aside. Stir together flour, soda and salt, and set aside.
Cream butter and sugar with mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat.
Continue to beat slowly, adding in flour mixture until combined. Gradually add ¾ cup pecans and mix.
Spread batter in pan with spatula. Sprinkle berries on top, then scatter on remaining nuts.
Bake at 325F for 50 to 55 minutes.
Sprinkle with powdered sugar and serve.
Makes 16 bars.
Martha Daniels shows you how to prepare this recipe.
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.