Finnish Blueberry Squares |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a family favorite. I found the recipe in the Pillsbury Classic Cookbooks, November 1992 #141. I've been making it ever since. When you roll out the crust for the lattice top it does break so don't try to weave like a traditional lattice. If you cut into 12 squares, 1 square is 4 points on Weight Watchers. 24 bars is 2 points on Weight Watchers Ingredients:
1 cup butter, softened |
1/2 cup sugar |
2 3/4 cups flour |
1/4 teaspoon salt |
1/2 teaspoon vanilla |
1 egg |
3 cups fresh blueberries or 3 cups frozen blueberries |
1 cup sugar |
3 tablespoons cornstarch |
1 teaspoon powdered sugar (optional) |
Directions:
1. In large bowl, combine butter and 1/2 cup sugar; blend well. Lightly spoon flour into measuring cup; level off. Add flour, salt, vanilla and egg; blend well. Cover; refrigerate until firm, about 2 hours ( sometimes make the day before).
2. In medium saucepan, combine blueberries, 1 cup sugar and cornstarch. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 3 minutes or until thickened, stirring constantly. Remove from heat to cool.
3. Heat oven to 375 degrees F. Pat 2/3 of chill dough into a 13X9-inch pan, pressing 1/2 inch up sides. Spread blueberry mixture evenly over dough. Roll out remaining dough to 1/4-inch thickness. Cut into 1/2-inch wide strips. Arrange strips in lattice design over filling. (Strips may break apart but will break together.) Trim and seal edges. I use fork tines to seal.
4. Bake at 375 degrees F for 30 to 40 minutes or until top is golden brown. Cool. Sprinkle with powdered sugar, optional and cut into squares.
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