I have found my go-to dessert to take along to barbeques and get-togethers this summer—yes, already! BLUEBERRY SQUARES. Look no further if you need to make a dessert that is as impressive as it is easy. These squares will disappear quickly. Make a double batch for a crowd. These squares don’t require fresh fruit but do be sure to use high quality jam or preserves for the fruit filling. The secret ingredient that isn’t mentioned in the title is lemon—lemon curd to be specific—and it lends a subtle background flavor that allows the blueberry to sing.
I adapted this recipe from Ina Garten’s raspberry squares. She makes a lovely shortbread crust topped with a fruit filling then finished with granola, shortbread and almonds. Hers are delicious and need no tweeking at all, but I couldn’t resist changing things slightly so that I could incorporate this gorgeous lemon curd too. I altered the topping by omitting the granola and almonds; simply saving some of the crust to crumble over the top proved a success.
Ingredients: (adapted from this recipe as mentioned above)
2 sticks butter, softened
3/4 cups sugar
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon kosher salt
1 cup blueberry preserves
1 cup lemon curd, homemade or store-bought
1. Preheat the oven to 350 F. Grease a 9 inch square glass pan with butter or spray with baking spray.
2. In a stand mixer combine the butter and sugar until well mixed. Add the vanilla then on low speed add in the flour and salt. The dough is ready if you pinch a bit with your fingers and the dough sticks together.
3. Use 2/3 of the dough to make the bottom crust. Press it with your fingers into an even base in the prepared pan. Save the rest for the topping.
4. Spread the lemon curd in a thin later on top of the crust. Then top with the blueberry preserves, spreading it to the edges as well.
5. Use the remaining dough for the topping. Pinch small clumps of dough with your fingers and drop them on to the blueberry layer. Press gently on the topping without squishing it completely.
6. Bake for 45-50 minutes or until the top is just golden brown and the fruit filling is bubbling. Let cool before cutting into squares. Makes about 16 squares although you can easily cut larger sizes and no one will complain. Enjoy!