Gay Cook’s blueberry squares

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Makes 16 small squares approximately

This is an easy-to-make, delicious streusel topped blueberry squares that are popular both summer and in winter thanks to frozen blueberries. If using frozen blueberries, it’s best to keep them frozen when making the squares until they are in the oven, as the juices will run.

Base:

  •        1 cup (250 ml) unbleached, all-purpose flour
  •         ¼ cup (60 ml) granulated sugar
  •        Pinch salt
  •       ½ cup (125 ml) butter
  1. Preheat oven to 350°F (180°C). Lightly grease 8-inch (20-cm) square cake pan.
  2. Combine flour, sugar, salt and grate in butter. Rub butter through the flour with your fingers until the mixture is crumbly. Or, pulse dough in food processor by adding ingredients and pulse on/off until mixture is crumbly. Press mixture firmly into pan to form a uniform layer. Bake for 16 –18 minutes until mixture is firm and lightly golden. Cool.

Topping and streusel;

  •        2 cups (500 ml) fresh or frozen blueberries (do not defrost)
  •        1 tbsp (30 ml) unbleached all-purpose flour
  •        Zest from 1 orange
  •        ¼ cup (60 ml) granulated sugar
  •       6 tbsp (90 ml) unbleached flour
  •       3 tbsp (45 ml) granulated sugar
  •       3 tbsp (45 ml) chilled butter cut into pieces
  •       1/3 cup (75 ml) toasted, chopped pecans or almonds

 

  1. Place blueberries in a bowl and toss with flour, zest and sugar.  Spread over base.
  2. In food processor add flour, sugar and butter and pulse just until small moist clumps form.
  3. Stir in nuts. Sprinkle streusel over blueberries.
  4. Bake in preheated oven for about 30 minutes or until streusel is golden in colour.
  5. Cut into 16 pieces or more if desired.