We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Blueberry Squares

(0)
  0 reviews
  • 25 min prep time
  • 3 hr 15 min total time
  • 11 ingredients
  • 12 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Looking for a fruit dessert? Then check out this blueberry filled pastries – a yummy treat.

Ingredients

Pastry

1
cup butter or margarine, softened
1/2
cup granulated sugar
2 3/4
cups all-purpose flour
1/4
teaspoon salt
1/2
teaspoon vanilla
1
egg

Filling

3
cups fresh or frozen blueberries
1
cup sugar
3
tablespoons cornstarch
1
teaspoon powdered sugar
Ice cream or whipped cream, if desired

Steps

  • 1 In large bowl, beat butter and 1/2 cup granulated sugar with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour, salt, vanilla and egg, scraping bowl occasionally, until a dough forms. Cover; refrigerate until firm, about 2 hours.
  • 2 Meanwhile, in 2-quart saucepan, mix blueberries, 1 cup sugar and the cornstarch. Cook over medium heat, stirring constantly, until mixture boils. Boil 3 minutes, stirring constantly, until thickened. Remove from heat; cool.
  • 3 Heat oven to 375°F. Pat 2/3 of chilled pastry dough in bottom and 1/2 inch up sides of ungreased 13x9-inch pan. Spread blueberry mixture evenly over dough. Roll out remaining 1/3 of dough to 1/4-inch thickness. With fluted wheel, cut dough into 1/2-inch-wide strips. Arrange strips in lattice design over filling (strips may break apart but will bake together). Trim and seal edges.
  • 4 Bake 30 to 40 minutes or until top is golden brown. Cool slightly, about 15 minutes. Sprinkle with powdered sugar; cut into squares. If desired, serve with ice cream or whipped cream.
  • 1 In large bowl, beat butter and 1/2 cup granulated sugar with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour, salt, vanilla and egg, scraping bowl occasionally, until a dough forms. Cover; refrigerate until firm, about 2 hours.
  • 2 Meanwhile, in 2-quart saucepan, mix blueberries, 1 cup sugar and the cornstarch. Cook over medium heat, stirring constantly, until mixture boils. Boil 3 minutes, stirring constantly, until thickened. Remove from heat; cool.
  • 3 Heat oven to 375°F. Pat 2/3 of chilled pastry dough in bottom and 1/2 inch up sides of ungreased 13x9-inch pan. Spread blueberry mixture evenly over dough. Roll out remaining 1/3 of dough to 1/4-inch thickness. With fluted wheel, cut dough into 1/2-inch-wide strips. Arrange strips in lattice design over filling (strips may break apart but will bake together). Trim and seal edges.
  • 4 Bake 30 to 40 minutes or until top is golden brown. Cool slightly, about 15 minutes. Sprinkle with powdered sugar; cut into squares. If desired, serve with ice cream or whipped cream.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
8g
40%
Trans Fat
1g
Cholesterol
60mg
19%
Sodium
160mg
7%
Total Carbohydrate
54g
18%
Dietary Fiber
2g
7%
Sugars
28g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved