Ww Blueberry Squares Recipes

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.

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.

Steps:

• Preheat oven to 350.
• Combine cake mix with blueberry filling (do not add any other ingredients).
• Pour batter into an ungreased 9X13 baking dish.
• Bake for 30 Minutes.
• Cool and cut into 24 pieces.

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.

Steps:

• In a large bowl, combine the flour, oats, brown sugar and salt. Cut in shortening until crumbly. Press half of the mixture into a greased 9-in. square baking dish. Bake at 350° for 10 minutes or until brown around the edges. , Combine the blueberries and sugar; sprinkle over crust. Top with remaining oat mixture; press down gently. Bake 35-40 minutes longer or until golden brown. Serve warm.

Steps:

• Preheat the oven to 375 degrees.
• Spray a 9 x 13 inch pan with Pam for Baking Spray.
• Stir together the following: 1 cup of the Splenda, the flours, baking powder, salt, cinnamon & nutmeg.
• Blend in the vanilla, the butter and the egg whites.
• The dough will be somewhat crumbly.
• Pat half of the dough into the prepared pan.
• In a separate bowl, stir together the remaining 1/2 cup of Splenda and the cornstarch.
• Gently mix in the frozen blueberries.
• Sprinkle the blueberry mixture evenly over the crust.
• Crumble the remaining dough over the blueberry layer.
• Bake in the preheated oven for 45 minutes, or until the top is slightly brown.
• Cool completely before cutting into squares.
• Refrigerate for keeping.