Blueberry Squares
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.
Blueberry Squares
Lemon blueberry squares come together with a shortbread crust base.
Ingredients
- 2 sticks butter, softened
- ¾ cups sugar
- 1 teaspoon vanilla
- 2 ½ cups flour
- ½ teaspoon kosher salt
- 1 cup blueberry preserves
- 1 cup lemon curd, homemade or store-bought
Instructions
- Preheat the oven to 350 F. Grease a 9 inch square glass pan with butter or spray with baking spray.
- 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.
- Use ⅔ 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.
- 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.
- 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.
- 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.
Nutrition Information:
Yield:
16Serving Size:
1 squareAmount Per Serving: Calories: 295Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 51mgSodium: 186mgCarbohydrates: 41gFiber: 1gSugar: 25gProtein: 3g
This data is provided by Nutritionix and is an estimate only.
Holly Baker started the food blog, A Baker's House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader's Digest, and She Knows.
Oh my gosh, I love blueberries! These bars look like my kind of pan full of yum. I make a cherry-rhubarb version of this with homemade sour cherry jam and they are killer! I can't wait to try your recipe.
Thanks, Karen, I think cherry and rhubarb sound great together. I have only tried rhubarb with strawberry but next time around will give cherries a go.
Thanks, Paula! Any dessert that has lemon with berries is a winner for me!
I've been making raspberry squares for years...it's apparently time for a change! Love the idea of lemon curd with blueberries, though I have to tell you; it is time we initiated a petition to change that name. Lemon curd is way too wonderful to have such an ugly moniker! 🙂
I agree completely, Barb. How about Lemon Delight or Lemon Spread or anything else without the word "curd"!!
Oh how I love blueberry recipes. These bars look amazing, Holly. Pinned to my food board!
Thanks,Julie, it's so much fun to see things I've made on Pinterest. I think your site looks great and I like what you've done recently. I think you've designed it nicely to include your recipes plus photography and more.
Shortbread crust, lemon curd, and singing blueberries?!? This may have to be my go-to take along desert as well. 🙂 If I take it places then I won't be tempted to eat the whole thing myself!
Wendy, you are right-- taking it somewhere means that you can't eat the whole pan yourself. I did share a few of these but have to admit that I ate the majority and can't wait to make them again. Have a great weekend!
I love using preserves in baked goods. These looks delicious 🙂
okie dokie, I think you've posted a recipe that I can actually make. Looks wonderful Holly and with the lemon curd, this is a must make. Pinned, tweeted and this goes directly to my database.
Lea Ann, you could make any recipe that I've posted! I've seen the food that comes out of your kitchen and it far exceeds what I share here. Hope you find time to make these. I am still sad that my last crumbs of this are gone...
The fact that these have lemon curd in them is all I need to know--YUM! These look perfect. 🙂
These look so delicious, I love that you added lemon curd as well! Yum!!