If you like blueberries, these Blueberry Squares are the treat for you!
I have written many posts before about my cousin Esther and her wonderful cakes, but Esther is also an amazing all round cook.These squares are just another one of the delicious treats she makes, and if you like blueberries, you really, really, need to try them.
Blueberry Squares Recipe – Printable Version
Blueberry Squares
Ingredients
- 3 cups fresh or frozen blueberries
- ½ cup granulated or caster sugar
- ⅓ cup orange juice
- 4 teaspoons corn starch
- 2 tablespoons cold water
- 2½ cups rolled oats
- 1¼ cups plain flour also known as all-purpose flour
- ¾ cup brown sugar
- 1 tablespoon grated orange or lemon rind
- 1/4 teaspoon salt
- 1 cup cold butter, cut in cubes
Instructions
- Put the blueberries, sugar and orange juice in a medium saucepan and heat over medium heat until they come to a boil, stirring occasionally so they do not stick.
- Reduce the heat and simmer for about 10 minutes or until the blueberries have softened.
- Whisk the cornstarch into the cold water until smooth.
- Whisk the cornstarch and water mixture into the blueberry mixture and bring it to the boil again.
- Stir constantly until the blueberry mixture has thickened.
- Transfer the mixture to a bowl and set it aside to cool for about an hour.
- When the blueberry mixture is cool, it's time to move on with the recipe.
- Put the oats, flour, sugar, grated orange or lemon rind and salt together in a large bowl.
- Add the cubes of cold butter. Using a pastry blender, cut the butter into the at and flour mixture in the large bowl until the mixture resembles coarse crumbs.
- Line the 8 x 8 inch square pan with baking paper.
- Press half the crumb mixture into the pan.
- Spread the cooled blueberry filling on top, spreading it out carefully over the crumbs so that it is even. Be careful not to press too hard as you do not want the crumbs in the filling.
- Sprinkle the remaining crumbs over the top of the blueberry filling mixture. Press down lightly.
- Bake at 350℉ (180℃ ) for about 45 minutes or until the top is lightly golden.
- Remove the pan from the oven and cool on a wire rack before cutting into squares.
- Blueberry Squares will keep covered in the fridge for up to 2 days, or wrap in heavy duty aluminium foil and freeze for up to 2 weeks.
Notes
Adapted from a recipe by Canadian Living.
did you make this recipe?
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Comments & Reviews
The Blueberry Squares recipe was among those that came up when I filtered on Gluten Free. Do you have a GF version that I have not seen?
Thank you from a Celiac patient who loves to bake!
Hi Marlene,
I am so sorry, I have no idea why this recipe came up when you filtered on gluten-free. Do you mean in the recipe index? If so, I have tried and I can’t get it to repeat the error. Please let me know. I’m concerned as the recipe is not gluten-free and I don’t want anyone to think it is!
That said, I am pretty sure that if you replace the all-purpose flour with a 1 to 1 GF blend that the recipe would still work, and in that case, it would be gluten-free. I have not tested it though. It’s on my list, as I’m trying to offer gluten-free options for as many of my recipes as possible.
Again, I am so sorry this popped up. Please do let me know exactly how you came to it if you can so I can attempt to correct the error. I have tried several times and I cannot make it occur.
Best wishes,
April