HomeOur recipesBlueberries

Mandolin blueberries squares

Petit fuits 2
Preparation 20 min
Baking 30 min.
Portions 6
Freezing No


  • 190 ml (3/4 cup) of flour
  • 75 ml (1/3 cup) of brown sugar
  • 310 ml (1 1/4 cup) of oat flakes
  • 2,5 ml (1/2 teaspoon) of baking powder
  • 575 ml (2 1/3 cups) of butter
  • 1 big egg
  • 100 ml (1/2 cup) of sour cream
  • 475 ml (2 cups) of blueberries, strawberries
  • 60 ml (1/4 cup) of sugar
  • 45 ml (3 tablespoons) of water
  • 15 ml (1 tablespoon) of cornstarch
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  • At low heat, in a casserole, mix blueberries and sugar. Dilute cornstarch in water and incorporate ti the mix of blueberries.
  • Increase a bit the heat. Stir with a wooden spoon, and cook for about 7 minutes, till thickening. let cool down completely.
  • Whisk the egg and add sour cream. Mix well. Incorporate carefully the blueberries preparation and set aside. In a large bowl, mix flour, brown sugar, oat flakes and baking powder. Add butter with a pastry cutter or with the helps of two knife, till the mixture gets grainy.
  • With your finger, press half of the mixture in a squared greased mold of about 8 inches. Cover up with the blueberries preparation and add other half of teh mixture while pressing lightly.
  • Oven bake at 350 °F (180 °C) for about 30 minutes. Increase heats at "Broil" and let goldens somme minutes while carefully watching over. Let cool down completely and cut into squares. Keeps in the refrigerator.

Chef's notes