Delicious Blueberry Squares!
photo by PaulaG
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
9
ingredients
-
CRUST/TOPPING
- 1 1⁄2 cups flour
- 1 1⁄2 cups old-fashioned oatmeal
- 3⁄4 cup brown sugar, plus
- 2 tablespoons brown sugar
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon (or to taste)
- 1 cup cold butter, cut in chunks
-
FILLING
- 3 cups blueberries
- 3⁄4 cup white sugar (or to taste)
- 2 -3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
directions
- Butter a 7 x 11-inch baking pan.
- Line bottom with a sheet of parchment paper; set aside.
- In a food processor, put the flour, oatmeal, brown sugar, baking powder, salt and cinnamon; PULSE to blend for 20 seconds.
- 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).
- Toss together the berry mixture with the sugar, cornstarch and lemon juice.
- Spread/pat (LIGHTLY) half of the oatmeal mixture on the bottom of the pan.
- Top/spread with the blueberry/cornstarch mixture as evenly as you can.
- Top/sprinkle with the remaining oatmeal mixture, and press down slightly.
- Chill the pan for 30 minutes (THIS IS IMPORTANT! must be chilled).
- Set oven to 350 degrees.
- Bake for 30-40 minutes, or until the fruit starts to bubble.
- Cool pan very well before cutting, or refrigerate for 2-3 hours before cutting into squares.
- Delicious!
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Reviews
-
These are fantastic. I followed the recipe exactly. They are in the freezer now waiting for me to take them to work this week. I snuck a small piece out of the pan while they were warm and I just swooned. If eaten when warm, they taste like an excellent blueberry crisp. I can only imagine how wonderful they would be with a scoop of ice cream.
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My husband loves everything blueberry and these were definitely a hit. I made in a 9x13 glass baking dish and there was plenty of crust and topping to fill the pan; baked for 30 minutes. I used almost 4 cups of fresh blueberries, 3 T cornstarch and reduced the white sugar to 1/2 cup which resulted in just the right amount of sweetness. We enjoyed these with vanilla ice cream. Thank you for the recipe.
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