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Blueberry Squares




Source of Recipe


Gilly






List of Ingredients



• 1 lemon
  
• 4 cups blueberries, fresh or frozen
  
• 2/3 cup brown sugar
  
• 1/3 cup granulated sugar
  
• 4 teaspoons corn starch
  
• 1 tablespoon butter
  
• 1 cup butter, at room temperature
  
• 1 cup granulated sugar
  
• 1 egg
  
• 2 1/2 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 3/4 teaspoon salt
  






Instructions



1. Preheat oven to 350. To make filling, finely grate 2 teaspoons peel from lemon and squeeze out 2 tablespoons juice. Stir lemon peel and juice with saskatoons or blueberries in a saucepan set over medium heat. Cook, uncovered and stirring often, until berries release a little juice and just start to bubble, about 6 to 8 minutes.
   
2. Meanwhile, in a small bowl, use a fork to stir 2/3 cup brown sugar and 1/3 cup granulated sugar with cornstarch. When berry mixture in saucepan is juicy, remove from heat. Stir in sugar mixture and 1 tablespoon butter. Set saucepan on a rack to cool slightly while making base.
   
3. To make base, in a large mixing bowl, beat 1 cup butter with 1 cup sugar and egg until well combined. In another bowl, use a fork to stir flour with baking powder and salt. Stir into butter mixture with a wooden spoon or rubber spatula until sticky crumbs form. Turn two thirds of crumb mixture into an ungreased 9x13" baking dish. Lightly pat down base to form an even layer.
   
4. Stir warm berry filling, then spread over top. Using your fingers, break up remaining crumb mixture while evenly sprinkling over top of berry filling. Do not press down. Bake in centre of 350 degree oven until golden and bubbly, from 35 to 40 minutes. Place on a rack. Serve warm as a slightly runny dessert with a scoop of vanilla ice cream. Or cool completely before cutting into squares. For sharpest edges, refrigerate before cutting. Store squares, covered in the refrigerator, for up to 3 days or freeze.