1. Blueberry Squares

2. Blueberry Chocolate Squares

Blueberry Squares
By Danielle de Taeye

Preparation time 25 minutes

Baking Time 35 minutes

One whole lemon
4 cups blueberries, fresh or frozen
2/3 cup brown sugar
I/3 cup granulated sugar
4 teaspoon cornstarch
1 tablespoon butter
1 cup butter, at room temperature
3/4 cup granulated sugar
1 egg
2 I/2 cups all purpose flour
2 teaspoons baking powder
I /2 teaspoon salt

Step 1. Preheat oven to 350°F. To make filling, finely grate 2 teaspoons peel from lemon and squeeze out 2 tablespoons juice. Stir lemon peel and juice with blueberries in a saucepan set over medium heat. Cook, uncovered, stirring often until berries release a little juice and just start to bubble, from 6 to 8 minutes.

Step 2. Meanwhile, in a small bowl, use a fork to stir 2/3 cup brown sugar and I/3 cup granulated sugar with cornstarch. When berry mixture in saucepan is juicy, remove from heat. Stir in sugar mixture and I tablespoon butter. Set saucepan on a rack to cool slightly while making base.

Step 3. To make base, in a large mixing bowl, beat I cup butter with 3/4 cup sugar and egg until well combined. In another bowl, use a fork to stir flour with baking powder and salt. Stir into butter mixture with a wooden spoon or rubber spatula until sticky crumbs form. Turn two thirds of crumb mixture into an ungreased 9x13 inch baking dish. Lightly pat down base to form an even layer.

Step 4. Stir warm berry filling, then spread over top. Using your fingers, break up remaining crumb mixture while evenly sprinkling over top of berry filling. Do not press down. Bake in centre of 350°F oven until golden and bubbly, from 35 to 40 minutes. Place on a rack. Serve warm as a slightly runny dessert with a scoop of vanilla ice cream. Or cool completely before cutting into squares. For sharpest edges, refrigerate before cutting. Store squares, covered in the refrigerator, for up to 3 days or freeze.

Serving/Toting. Refrigerate in pan, then cut into small squares as above. Pop each square into a small muffin cup paper liner. Transport in a single layer in a sealed plastic container, then arrange, still in paper liners, on a large serving platter.

Blueberry Chocolate Squares

2 cups Amaretto cookie crumbs
¼ cup butter, melted
8 oz. White chocolate, finely chopped
1 – 1 ½ cups fresh blueberries
1/3 cup whipping cream

Line an 8 inch (2L) square metal pan with parchment paper so that ends extend a few inches over the rim..

In a bowl, toss amaretto cookie crumbs with melted butter until moistened; press firmly into the bottom of the pan.

Sprinkle with blue berries; set aside.

Heat cream to boiling; pour over white chocolate and stir until the chocolate melts.

Let cool slightly; spoon evenly over berries.

Chill for at least two hours until firm.

Cut into squares. Makes 16 squares. (Note: Chocolate cookie crumbs work well too.)

Recipe courtesy Canadian Living – August 2000