Prep 45 mins
Cook 30 mins
This has to be one of the best recipes for blueberry squares... taken my "Favorite Summertime Recipes" folder! You may use all blueberries, and the larger amount of cornstarch, if you prefer a more "gelatinous" filling, rather than a bit loose. If you follow directions carefully, you will have the most fantastic blueberry squares... I promise! Don't forget, chill for 30 minutes before baking! Please, do the crust only in the processor otherwise it will not have good results! Prep time includes chilling time of 30 minutes. Even better...use 2 cups blueberries with 1 cup raspberries if desired!
- 354.88 ml flour
- 354.88 ml old-fashioned oatmeal
- 177.44 ml brown sugar, plus
- 29.58 ml brown sugar
- 2.46 ml baking powder
- 1.23 ml salt
- 2.46 ml cinnamon (or to taste)
- 236.59 ml cold butter, cut in chunks
- 709.77 ml blueberries
- 177.44 ml white sugar (or to taste)
- 29.58-44.37 ml cornstarch
- 14.79 ml fresh lemon juice
- 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.
OMG these are fantastic. My DH loves blueberry bars and he says these are the best so far. thank you so much for posting.
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.
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.