Blueberry Squares
A perfect way to use up those in-season blueberries. The lemon adds another dimension of flavour and the filling is gooey and delicious.
Servings: 32 bars (9x13 pan)
Calories: 4163kcal
Ingredients
- 2/3 cup white sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup vegan butter 2 sticks or 8 ounces
- 1 flax egg 1 tbsp flax meal + 3 tbsp warm water, combine and let gel
- 1/4 teaspoon salt
- Zest and juice of one lemon I had an extra lemon so I added more lemon juice, add more cornstarch if you add more lemon juice
- 4 cups fresh blueberries
- 1/3 cup white sugar
- 4 teaspoons cornstarch
Instructions
- Preheat oven to 375F
- Mix together sugar, flour, baking powder, lemon zest and butter until the butter is incorporated and the mixture is very crumbly.
- Add the flax egg and continue and you will have slightly larger crumbs.
- Press one half of the mixture into a greased 9x13 pan.
- In a bowl, mix together the lemon juice, sugar, and cornstarch together. Gently fold in the blueberries and then spread over the bottom layer evenly.
- Generously sprinkle the other half of the crumbly mixture on top of the blueberries.
- Bake until the top is a nice, golden brown. (About 45 minutes)
Nutrition
Serving: 1g | Calories: 4163kcal | Carbohydrates: 586g | Protein: 45g | Fat: 190g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 2608mg | Sugar: 261g