Cafe’ Blueberry Squares

cafe' blueberry squares

Officially, it’s still summer, but it is after Labor Day. That means no white, if you were raised in the south, and pumpkin spice everything is back!

I absolutely adore everything about fall, even though it actually ISN’T fall.  I love football, falling leaves, bonfires, apples, and the cool, crisp air, even if it is just in the mornings right now.

It is also the time of year when I find myself cooking again. The hot months of summer are almost over, and I can’t wait for that first pot of chili or stew.

I have even started baking again recently. These Cafe’ Blueberry Squares are Wesley’s favorite snack.  They are perfect with a cup of coffee for breakfast. It’s a great way to use those blueberries that you stuck in the freezer just a few months back, and this recipe could not be easier! There are no ingredients that require planning ahead, and it literally comes together in a matter of minutes.

Cafe' Blueberry Squares
Serves: 8 to 10 squares
  • Crust and Topping:
  • 1½ c. all-purpose flour
  • 1½ c. rolled oats
  • 1 c. firmly packed brown sugar
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ⅛ tsp. ground cinnamon
  • 1 c. unsalted butter, cut into chunks
  • Filling:
  • 3 c. blueberries
  • ¾ c. granulated sugar
  • 2 tbsp. cornstarch
  • 1 tbsp. freshly squeezed lemon juice
  1. Generously spray an 11 x 7-inch baking pan with nonstick cooking spray and place the pan on a parchment paper-lined baking sheet.
  2. For Curst and Topping: In a food processor, put flour, oats, brown sugar, baking powder, salt and cinnamon and pulse to blend, about 20 seconds. Add butter and pulse to cut butter into dry ingredients until you have a crumbly mass, not dry but not sticking together.
  3. For Filling: Toss berries in a bowl with sugar, cornstarch, and lemon juice.
  4. Spread or pat half of oatmeal mixture firmly into pan. Spread on blueberry mixture. Top as evenly as you can with remaining oatmeal mixture and press slightly. Chill 30 minutes.
  5. Preheat oven to 350℉.
  6. Bake 40 t0 45 minutes until fruit starts to bubble; then reduce oven temperature to 325℉ and bake until done, another 15 to 20 minutes or until fruit that bubbles is deeper in color and edges of squares are browned. Cool completely in pan before cutting or refrigerate 2 to 3 hours before cutting.


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