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Lemon blueberry squares with one piece showing the crust, topping and crumb.
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Lemon Blueberry Squares Recipe

These lemon blueberry squares are the perfect balance of sweet and tangy in every bite!  With delicious blueberries and a hint of lemon, they are great for afternoon snacks or desserts.  The best part?  You can make them year-round!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Snack
Cuisine: American
Servings: 16
Calories: 254kcal
Author: Neriz

Equipment

  • Weighing Scale
  • Measuring cups
  • Measuring spoons
  • Mixing bowls
  • Rubber spatula
  • Square Cake Pan (22 x 27 cm)
  • Parchment paper/Baking paper

Ingredients

  • 100 grams caster sugar (3.55 oz or 1/3 cup)
  • 375 grams flour (13.25 oz or 2 & 1/2 cups)
  • 4 grams baking powder (.15 oz or 1 teaspoon)
  • 40 grams almond flour (1.40 oz or 1/4 cup)
  • 220 grams butter (7.75 oz), unsalted
  • 65 ml milk (1/4 cup)
  • 3 ml vanilla extract (1 teaspoon)
  • 500 grams blueberries (about 1 lb)
  • 25 grams brown sugar (.86 oz or 2 tablespoons)
  • 15 grams cornstarch (.55 oz or 4 teaspoons)
  • 1 lemon, grated zest
  • pinch salt

Instructions

  • Preheat your oven to 180°C (350°F) and line your cake pan with parchment paper.
  • Prepare the dough by combining the following in a large bowl: all-purpose flour, almond flour, salt, baking powder, and granulated sugar.
  • Add the butter and mix everything with your hands until you get a sandy texture.
  • Add the milk and vanilla extract and continue mixing --- just enough to form a dough.
  • For the crumble, wrap a third of the dough in plastic and chill it in the refrigerator.
  • Flatten the remaining dough in the lined pan and press it downwards with your hands.
  • Place the pan in the oven for fifteen minutes, then let it cool for at least ten minutes.
  • While it's cooling, mix the blueberries, lemon zest, brown sugar, and cornstarch in a bowl.
  • Transfer the blueberry mix on top of the cooled crust --- even the brown sugar left in the bowl.
  • Break the crumble from the refrigerator into small pieces, randomly adding them on top of the blueberries.
  • Place the pan in the lower part of your oven for forty to forty-five minutes or until it turns golden.
  • Remove your blueberry lemon squares from the oven and cool for at least twenty minutes.
  • Slice and serve!

Notes

  • Cook's Tip:  When using frozen blueberries, there is no need to thaw them --- just combine them directly with the rest of the topping ingredients.

Nutrition

Calories: 254kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 118mg | Potassium: 71mg | Fiber: 2g | Sugar: 11g | Vitamin A: 369IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg