Blueberry Squares

  • Preparation 25 MIN
    Cooking 45 MIN
    Chilling 2 H
  • Makes 16 squares



Blueberry Topping



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line a 20-cm (8-inch) square pan with a strip of parchment paper, letting it extend over both sides. Set aside.
  2. In a food processor, combine flour and icing sugar. Add butter and pulse until dough is just moistened. Press into the bottom of the prepared pan. Bake for 15 minutes or until edges of dough are lightly browned.

Blueberry Topping

  1. Meanwhile, in the bowl of a food processor, combine cheese and sugar. Add egg and mix thoroughly. Scrape the sides of the bowl a few times during this process. Add chocolate and combine until smooth.
  2. Pour into a bowl, add blueberries and gently stir with a spatula. Spread over warm dough. Bake for 25 to 30 minutes or until the filling edges are set, but the centre is still slightly wobbly. Let cool. Refrigerate until completely chilled.
  3. Cut into squares.

To help you with this recipe

Non-Stick Square Pan

This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 square

Content % Daily Value
Calories 165  
Total Fat 11 g  
Saturated Fat 6 g  
Sodium (salt) 60 mg  
Carbohydrates 15 g  
Fibre 1 g  
Protein 3 g