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Blueberries
Mandolin blueberries squares
Author:
Les Cultures de chez nous
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Preparation
20
Baking
30
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Mandolin blueberries squares
From
Sep 22
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Jan 01
Preparation
At low heat, in a casserole, mix blueberries and sugar. Dilute cornstarch in water and incorporate to the mix of blueberries.
Increase a bit the heat. Stir with a wooden spoon, and cook for about 7 minutes, till thickening. 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 help of two knife, till the mixture is 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 the mixture while pressing lightly.
Oven bake at 350 °F (180 °C) for about 30 minutes. Increase heats at "Broil" and roast a few minutes while carefully watching over. Cool down completely and cut into squares. Keep in the refrigerator.
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