DELICIOUS BLUEBERRY SQUARES!
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!
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Delicious!
BLUEBERRY PORRIDGE SQUARES
These Blueberry Porridge Squares make a fab healthy breakfast or quick snack in a wonderfully portable format. Best of all they are ridiculously quick and easy to make! Forgot the school bake sale? You can have these done and dusted in under half an hour!
Provided by Eb Gargano
Categories Breakfast Dessert Pudding Snack
Time 30m
Number Of Ingredients 7
Steps:
- Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
- Grease your cake tin with oil, then line with baking paper and grease the baking paper.
- Place the oats and the milk in a bowl and mix together until combined . The mixture will be quite stiff as the oats quickly absorb the milk.
- Add the blueberries and honey and mix thoroughly - some of the blueberries will get squished, don't worry that's a good thing!
- Tip the mixture into the prepared tin and flatten.
- Bake for 20-25 minutes until golden on top and quite firm if you press the middle down.
- Allow it to cool for 5 minutes and then remove them from the tin (use the baking paper to help you) and place on a chopping board. Cut into 16 squares.
- The blueberry porridge squares can be eaten warm or cold. Once cold, store in an airtight tin. They will keep well for a few days - if you have the willpower!!
Nutrition Facts : Calories 105 kcal, Carbohydrate 20 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 7 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
BLUEBERRY PIE BARS
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
- For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
- For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
- Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
- Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.
PORRIDGE WITH BLUEBERRY COMPOTE
Top high-fibre porridge oats with creamy Greek yogurt and healthy blueberries - buy frozen to help cut the cost of this filling breakfast
Provided by Sara Buenfeld
Categories Breakfast
Time 10m
Number Of Ingredients 4
Steps:
- Put the oats in a non-stick pan with 400ml water and cook over the heat, stirring occasionally for about 2 minutes until thickened. Remove from the heat and add a third of the yogurt.
- Meanwhile, tip the blueberries into a pan with 1 tbsp water and the honey if using and gently poach until the blueberries have thawed and they are tender, but still holding their shape.
- Spoon the porridge into bowls, top with the remaining yogurt and spoon over the blueberries.
Nutrition Facts : Calories 214 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 0.05 milligram of sodium
BLUEBERRY OAT SQUARES - STARBUCKS COPYCAT
These wholesome bars are just like Starbucks blueberry squares (if not better!) My favorite thing about this recipe is the oatmeal base/crumble topping. It is so versatile and makes enough for a generous amount on the top and bottom because c'mon... isn't that everyone's favorite part?! I use this same oatmeal crust recipe with a multitude of different fillings, including swapping strawberries for the blueberries.
Provided by lilsweetie
Categories Bar Cookie
Time 1h5m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 10
Steps:
- Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
- Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
- Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
- Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).
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