Blueberry Squares

16
Servings
1h
Prep Time
40m
Cook Time
1h 40m
Ready In


"This also may be made using fresh or frozen cranberries or a mixture of both blueberries and cranberries, prep time includes chilling time"

Original recipe yields 16 servings
OK
  • FOR CRUST/TOPPING
  • FOR FILLING

Nutritional

  • Serving Size: 1 (86.1 g)
  • Calories 265.1
  • Total Fat - 12.1 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 30.5 mg
  • Sodium - 150 mg
  • Total Carbohydrate - 38.4 g
  • Dietary Fiber - 1.7 g
  • Sugars - 23.6 g
  • Protein - 2.4 g
  • Calcium - 22.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0.1 mg

Step 1

Grease a 7 x 11-inch baking pan, then line bottom with a sheet of parchment paper; set aside.

Step 2

In a food processor, put the flour, oatmeal, brown sugar, baking powder, salt and cinnamon; pulse to blend for 20 seconds.

Step 3

Add in the cold butter chunks, and pulse to cut in the butter into the dry ingredients until you have a crumbly mass (not dry, but not sticking together).

Step 4

In a bowl toss the blueberries with lemon juice, then mix in the sugar and cornstarch.

Step 5

Spread half of the oatmeal mixture on the bottom of the pan then pat down gently using your hands

Step 6

Top with the blueberry mixture as evenly as you can, then top with the remaining oatmeal mixture, and press down slightly.

Step 7

Chill the pan for about 45 minutes.

Step 8

Preheat oven to 350 degrees F, then bake for 30-40 minutes, or until the fruit starts to bubble.

Step 9

Cool pan very well before cutting, or refrigerate for 2-3 hours before cutting into squares (once sliced it will appear watery but will thicken upon standing and/or chilling)

Tips & Variations


No special items needed.

Related

ILuv2Kook

Easier to make than a blueberry pie, we really appreciate this simple delicious dessert with all that blueberry yumminess!

review by:
(2 Apr 2013)