Blueberry Squares

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

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  • prep time 25 min
  • total time 3 hr 15 min
  • ingredients 11
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
Trans Fat
1g
1%
),
Cholesterol
60mg
60%;
Sodium
160mg
160%;
Total Carbohydrate
54g
54%
(Dietary Fiber
2g
2%
  Sugars
28g
28%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
4%;
Calcium
0%;
Iron
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 Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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