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Mandolin blueberries squares

Author: Les Cultures de chez nous
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Petit fuits 2
Preparation 20
Baking 30
Portions 6
Freezing No
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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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.

Chef's notes