BLUEBERRY SQUARES
A healthier take on the traditional fruit square. Zero trans fats, so you can add your own by serving with ice cream!
Provided by Janet
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h15m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
- Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
- Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
- Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
- Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 22.7 g, Fat 5.2 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 136 mg, Sugar 8.9 g
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!
EASY BLUEBERRY SQUARES
This recipe goes together very quickly and is so easy to do! Originally from a Good Housekeeping magazine, many years ago. Cherry or other flavors of pie filling would be equally delicious! Try it slightly warm with a scoop of vanilla ice cream. Mmmmmm....
Provided by Leslie in Texas
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine oatmeal,flour, brown sugar,baking soda, salt and butter.
- Press 2/3 of mixture into a 9 inch square pan.
- Pour pie filling over crumbs.
- Top with remaining crumbs.
- Bake in a preheated 350 degree oven for 30-35 minutes.
- Cool and cut into 9 squares.
Nutrition Facts : Calories 475.2, Fat 16.5, SaturatedFat 9.9, Cholesterol 40.7, Sodium 229.6, Carbohydrate 78.1, Fiber 3.6, Sugar 48.8, Protein 4.7
LEMON BLUEBERRY CHEESECAKE BARS
Steps:
- Preheat oven to 325 degrees F.
- Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
- Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
- Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
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.
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.).
BLUEBERRY SQUARES
I've made these easy berry squares for many, many years and they never fail to bring raves from people of all ages. I'm always being asked for the recipe! When things get really busy, I like the convenience of being able to make this fuss-free treat a day ahead of time. -Barbara Robbins, Chandler, Arizona
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, combine wafers and butter. Press into a greased 8-in. square baking dish. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. , In a small saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 1-1/2 cups blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, zest and remaining blueberries. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in marshmallows. Spread over crust. Top with blueberry mixture. Cover and refrigerate until set, about 45 minutes.
Nutrition Facts : Calories 310 calories, Fat 15g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 81mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.
BLUEBERRY - CREAM CHEESE SQUARES
Make and share this Blueberry - Cream Cheese Squares recipe from Food.com.
Provided by Starfire aka Wendy
Categories Bar Cookie
Time 12h10m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Combine cornstarch, sugar, water and blueberries in saucepan. Cook over medium heat, stirring until thickened; cool. Combine cracker crumbs into bottom of foil-lined 13 x 9 x 2 inch pan. Mash cream cheese until soft; beat in sugar and vanilla gradually. Fold in whipped topping; drop by spoonfuls over crumb mixture. Spread gently with spatula. Spread blueberry filling evenly over cheese mixture; spread with remaining cheese mixture. Sprinkle with remaining crumb mixture; chill overnight. Use foil to remove dessert from pan. Place dessert on platter; cut into squares. Yield: 15 servings.
Nutrition Facts : Calories 479.7, Fat 26.8, SaturatedFat 16.6, Cholesterol 57.7, Sodium 315.4, Carbohydrate 57.4, Fiber 1.4, Sugar 41.6, Protein 4.6
LEMON-BLUEBERRY BARS
Bake up Lemon-Blueberry Bars for a moist, fruity treat. Our Lemon-Blueberry Bars join yellow cake and cream cheese with lemon zest and fresh blueberries.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h20m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
- Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.
- Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
BLUEBERRY CRUMB BARS
Cheap and easy to make. Kids love them. Any berry can be used.
Provided by A. Beavers
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 45.3 g, Cholesterol 12.4 mg, Fat 14.4 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 76.9 mg, Sugar 23.9 g
BLUEBERRY RICOTTA SQUARES
Make and share this Blueberry Ricotta Squares recipe from Food.com.
Provided by ChefRaylene
Categories Dessert
Time 1h30m
Yield 16 squares
Number Of Ingredients 13
Steps:
- In small bowl, combine flour 3/4 sugar, baking powder and salt.
- Add milk, shortening 1 egg and 1/2 tsp vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute.
- Pour batter into greased 9x9x2" baking pan; spread evenly.
- Spread blueberries over batter.
- In medium bowl lightly beat 2 eggs with fork and add ricotta cheese, 1/3 c sugar and 1/4 tsp vanilla, beat until combined.
- Spoon ricotta mixture over blueberries and spread evenly.
- Bake at 350°F for 55-60 minutes, cool. 8. Cut into 16 squares.
- Note: You can use fresh or frozen blueberries, if you use frozen, partially thaw before using.
Nutrition Facts : Calories 168.1, Fat 6.9, SaturatedFat 2.8, Cholesterol 50.2, Sodium 96.8, Carbohydrate 22.5, Fiber 0.5, Sugar 15.1, Protein 4.4
BLUEBERRY JAM BARS
Not only do these blueberry jam bars make a delectable dessert (especially with a scoop of vanilla bean ice cream), but they make a satisfying breakfast as well. The star of this recipe is the no-fuss quick jam method, which yields beautiful homemade jam in minutes! Adding lemon cuts through the sweetness of the berries and adds a remarkable zing to the jam. Plus, the cinnamon-brown sugar crumble topping lends a warmth that makes these bars the ultimate comfort treat.
Provided by Vallery Lomas
Categories main-dish
Time 2h
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the quick blueberry jam: Stir together the blueberries, sugar, lemon zest and juice in a medium saucepan over medium heat and cook until the berries release some liquid and soften, 1 to 2 minutes. Mash the mixture with a potato masher until the berries break down, decrease to medium-low heat and cook until the sugar dissolves, 3 to 5 minutes. Sprinkle the cornstarch over top, stir and cook until the jam thickens enough to coat the back of a spoon nicely, about 1 minute. Remove from the heat and allow to cool completely, 30 minutes.
- For the crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper.
- Cream the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the vanilla and mix gently until combined.
- Add the flour, 1 cup oats, salt, baking powder and cinnamon and mix on low speed until just combined, scraping down the sides of the bowl as needed. Transfer 1/2 cup of the mixture to a medium bowl and set aside. Press the remaining mixture evenly into the bottom of the prepared baking dish.
- Stir the remaining 1/2 cup oats and chopped pecans into the reserved mixture in the medium bowl. Refrigerate the mixture until the jam is cooled completely.
- Spread the cooled jam evenly over the crust and sprinkle the crumble on top. Bake until golden brown and set, 30 to 35 minutes. Transfer the baking dish to a wire rack and allow to cool completely, about 1 hour. Slice and serve.
LEMON-BLUEBERRY SQUARES
Vanilla wafers serve as the crust to hold in all the creaminess of the delicious lemon and real blueberry filling of this easy, no-bake dessert.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Line bottom and sides of 8-inch square dish with wafers.
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes and lemon juice; mix well. Whisk in 2 cups COOL WHIP and berries; spoon into prepared dish.
- Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 16 g, Protein 2 g
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