Description
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!
Ingredients
- Flour
- Old-fashioned Oatmeal
- Brown Sugar
- Baking Powder
- Salt
- Cinnamon
- Butter
- Blueberries
- White Sugar
- Cornstarch
- Fresh Lemon Juice
Instructions
- 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
- Toss together the berry mixture with the sugar, cornstarch and lemon juice
- Spread / pat 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
- 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!