Blueberry Squares
Recipe: #1895
November 02, 2011
Categories: Desserts, Cookies, Blueberry, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Labor Day, Mothers Day, Picnic, Potluck, Sunday Dinner, Oven Bake, Vegetarian, Bars, Kid's Lunches, Kosher Dairy, more
"This also may be made using fresh or frozen cranberries or a mixture of both blueberries and cranberries, prep time includes chilling time"
Original is 16 servings
Ingredients
- FOR CRUST/TOPPING
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- FOR FILLING
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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 by Step Method
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
No special items needed.
1 Reviews
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