Mandolin blueberries squares
20
30
6
No
Ingredients
- 180 ml (3/4 cup) of flour
- 75 ml (1/3 cup) of brown sugar
- 310 ml (1 1/4 cup) of oat flakes
- 2.5 ml (1/2 teaspoon) of baking powder
- 575 ml (2 1/3 cups) of butter
- 1 big egg
- 100 ml (1/2 cup) of sour cream
- 475 ml (2 cups) of blueberries, strawberries
- 60 ml (1/4 cup) of sugar
- 45 ml (3 tablespoons) of water
- 15 ml (1 tablespoon) of cornstarch
Preparation
Side-by-side mode
- At low heat, in a casserole, mix blueberries and sugar. Dilute cornstarch in water and incorporate to the mix of blueberries.
- Increase a bit the heat. Stir with a wooden spoon, and cook for about 7 minutes, till thickening. Cool down completely.
- Whisk the egg and add sour cream. Mix well. Incorporate carefully the blueberries preparation and set aside. In a large bowl, mix flour, brown sugar, oat flakes and baking powder. Add butter with a pastry cutter or with the help of two knife, till the mixture is grainy.
- With your finger, press half of the mixture in a squared greased mold of about 8 inches. Cover up with the blueberries preparation and add other half of the mixture while pressing lightly.
- Oven bake at 350 °F (180 °C) for about 30 minutes. Increase heats at "Broil" and roast a few minutes while carefully watching over. Cool down completely and cut into squares. Keep in the refrigerator.
Did you know that...
The best way to freeze blueberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
See the productYou may also like
50
Budget
30
10
Budget
