0 from 0 votes
Blueberry Squares
A perfect way to use up those in-season blueberries. The lemon adds another dimension of flavour and the filling is gooey and delicious.
Prep Time
15 mins
Cook Time
15 mins
Servings: 32 bars (9x13 pan)
Calories: 4163 kcal
Course:
Dessert , Baked Goods
Cuisine:
Vegan
Ingredients
- 2/3 cup white sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup vegan butter 2 sticks or 8 ounces
- 1 flax egg 1 tbsp flax meal + 3 tbsp warm water, combine and let gel
- 1/4 teaspoon salt
- Zest and juice of one lemon I had an extra lemon so I added more lemon juice, add more cornstarch if you add more lemon juice
- 4 cups fresh blueberries
- 1/3 cup white sugar
- 4 teaspoons cornstarch
Instructions
- Preheat oven to 375F
- Mix together sugar, flour, baking powder, lemon zest and butter until the butter is incorporated and the mixture is very crumbly.
- Add the flax egg and continue and you will have slightly larger crumbs.
- Press one half of the mixture into a greased 9x13 pan.
- In a bowl, mix together the lemon juice, sugar, and cornstarch together. Gently fold in the blueberries and then spread over the bottom layer evenly.
- Generously sprinkle the other half of the crumbly mixture on top of the blueberries.
- Bake until the top is a nice, golden brown. (About 45 minutes)
Cup of Yum
Nutrition Information
Serving
1g
Calories
4163kcal
(208%)
Carbohydrates
586g
(195%)
Protein
45g
(90%)
Fat
190g
(292%)
Saturated Fat
117g
(585%)
Cholesterol
488mg
(163%)
Sodium
2608mg
(109%)
Sugar
261g
(522%)
Nutrition Facts
Serving: 32bars (9x13 pan)
Amount Per Serving
Calories 4163
% Daily Value*
| Serving | 1g | |
| Calories | 4163kcal | 208% |
| Carbohydrates | 586g | 195% |
| Protein | 45g | 90% |
| Fat | 190g | 292% |
| Saturated Fat | 117g | 585% |
| Cholesterol | 488mg | 163% |
| Sodium | 2608mg | 109% |
| Sugar | 261g | 522% |
* Percent Daily Values are based on a 2,000 calorie diet.