Luscious Blueberry Cream Squares Recipes

DELICIOUS BLUEBERRY SQUARES!

Steps:

• Butter a 7 x 11-inch baking pan.
• Line bottom with a sheet of parchment paper; set aside.
• In a food processor, put the flour, oatmeal, brown sugar, baking powder, salt and cinnamon; PULSE to blend for 20 seconds.
• Add in the COLD butter chunks, and PULSE to cut in the butter into the dry ingredients until you have a crumbly mass (not dry, but not sticking together).
• Toss together the berry mixture with the sugar, cornstarch and lemon juice.
• Spread/pat (LIGHTLY) half of the oatmeal mixture on the bottom of the pan.
• Top/spread with the blueberry/cornstarch mixture as evenly as you can.
• Top/sprinkle with the remaining oatmeal mixture, and press down slightly.
• Chill the pan for 30 minutes (THIS IS IMPORTANT! must be chilled).
• Set oven to 350 degrees.
• Bake for 30-40 minutes, or until the fruit starts to bubble.
• Cool pan very well before cutting, or refrigerate for 2-3 hours before cutting into squares.
• Delicious!

BLUEBERRY CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor or zipped top bag (using a rolling pin), crush graham crackers until very fine. You will need to do in batches. In a large bowl, combine graham crackers with melted butter. Spray a 9 x 13 baking dish with cooking spray and press half of the graham cracker into the bottom of the form, forming the crust. Bake for 15 minutes and let cool completely.
• In a medium sized saucepan, over medium heat, cook together blueberries, 1/2 cup sugar, water, cornstarch and lemon zest, stirring constantly, until thickened. Set aside and let cool completely.
• In another bowl, beat together cream cheese and the rest of the sugar until fluffy and sugar is completely dissolved. With a rubber spatula, slowly fold in Cool Whip.
• Assemble dessert by placing half the cream cheese mixture inside the cooled crust. Spread slowly and evenly until crust is completely covered. Continue with cooled blueberry mixture over the cream cheese layer and top with remaining cream cheese mixture and then remaining graham cracker crumb mixture. Press crumbs softly into the cream cheese mixture.
• Let sit overnight in the refrigerator before slicing into squares. Serve cold.

BLUEBERRY SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
• Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
• Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
• Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
• Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.

LUSCIOUS BLUEBERRY CREAM SQUARES

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1 hour 15 min. or until slightly thickened.
• Meanwhile, mix crumbs, 1/4 cup sugar and butter in 13x9-inch dish. Press onto bottom of dish. Refrigerate until ready to use.
• Whisk cream cheese and remaining sugar in large bowl until blended. Stir in 3 cups COOL WHIP. Spread over crust. Add fruit to thickened gelatin; stir. Spoon over cream cheese mixture.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.

ULTIMO'S NO-BAKE BLUEBERRY SQUARES

Steps:

• In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.
• In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.

EASY BLUEBERRY SQUARES

Steps:

• In a large bowl, combine oatmeal,flour, brown sugar,baking soda, salt and butter.
• Press 2/3 of mixture into a 9 inch square pan.
• Pour pie filling over crumbs.
• Top with remaining crumbs.
• Bake in a preheated 350 degree oven for 30-35 minutes.
• Cool and cut into 9 squares.

BLUEBERRY DESSERT SQUARES

Steps:

• In a large bowl, combine the flour, oats, brown sugar and salt. Cut in shortening until crumbly. Press half of the mixture into a greased 9-in. square baking dish. Bake at 350° for 10 minutes or until brown around the edges. , Combine the blueberries and sugar; sprinkle over crust. Top with remaining oat mixture; press down gently. Bake 35-40 minutes longer or until golden brown. Serve warm.