These Blueberry Lemon Squares are a taste delight in the mouth. I particularly like lemon flavoured desserts and these squares are no exception. The tangy lemon paired with sweet blueberries makes a most refreshing and delightful cookie square.
I've had the lemon square recipe for some years and had always made it without the blueberries as that's how it was supposed to be made. One year I threw in a few blueberries, with great success, and the Blueberry Lemon Square was born.
Of course, you can make it without the blueberries for a superb Lemon Square but at this time of the year, when the blueberries are free for the picking, I always throw in the berries for another taste treat.
Serve them in larger pieces, with a fork, for a nice plated dessert or cut them smaller for finger sized cookie squares or bars.
Blueberry Lemon Squares
1 can sweetened condensed milk
½ cup lemon juice
1 tablespoon grated lemon rind
Pinch of salt
1 cup quick oats, uncooked
1 cup flour
½ cup coconut
½ cup coarsely chopped pecans or walnuts
½ cup firmly packed light brown sugar
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter, melted
1½ cups blueberries, fresh or frozen
Preheat oven to 350 degrees. Grease and line a 9 x 9-inch baking pan with parchment paper.
In medium bowl, combine sweetened condensed milk, lemon juice, rind and salt. Lay aside.
In a separate medium bowl, combine oats, flour, coconut, nuts, sugar, baking powder, salt and butter. Combine to form a crumbly mixture. Set aside.
Pat just over half of crumb mixture evenly on bottom of 9 x 9-inch baking pan. Spread evenly with the blueberries. Spread sweetened condensed milk mixture on top and sprinkle with remaining crumbs.
Bake for 25-30 minutes or until lightly browned. Cool thoroughly before cutting.
Makes 9-36 servings. It just depends on how big or small you cut them. Store in refrigerator in a loosely covered container.
Mix the sweetened condensed milk, lemon juice and lemon rind together. The mixture will become thick and smooth and almost cheese-like, reminiscent of a ricotta cheese mix.
Mix the melted butter with the dry ingredients until a crumbly mixture is formed. Press just more than half into a 9x9-inch pan. Reserve remaining crumbs for the topping.
Layer blueberries over the bottom crust. Spoon on the condensed milk mixture and spread over the berries. Top with reserved crumbs.
Pat the crumbs firmly onto the top and bake for 30 minutes.
Cut into squares. The size is up to you.
They can be cut in larger dessert squares or smaller finger size.
Luscious with sweet blueberries and tangy lemon.