Best Finnish Blueberry Squares Recipes
FINNISH BLUEBERRY PIE
This pie, with its sugar cookie-like crust, is simple to make and stores well in the fridge or on the counter during cool weather up to 2 days. It can be served hot, cold, plain, or with whipped cream or vanilla ice cream on the side.
Provided by BlueberryPirakka
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C), and line a 9x13 inch baking pan with parchment paper.
- Beat 3/4 cup sugar with the butter until the mixture is smooth and creamy, and beat in the egg. Add the baking powder, and stir in the flour, 1/2 cup at a time, alternating with a few tablespoons of the milk, until all the flour and milk have been incorporated. The dough will be sticky, like sugar cookie dough. Spread the dough into the prepared baking dish, creating a raised edge of dough around the dish.
- Place the blueberries in a bowl with 1/2 cup of sugar, and mash the berries with a potato masher. Spread the blueberry mixture on top of the crust in an even layer.
- Bake in the preheated oven until the crust has browned slightly and the filling is thickened and bubbling, 15 to 25 minutes.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 47.3 g, Cholesterol 46.8 mg, Fat 12.5 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 133.4 mg, Sugar 26.9 g
BLUEBERRY LATTICE BARS
Since our area has an annual blueberry festival, my daughters and I are always looking for new berry recipes to enter in the cooking contest. These lovely, yummy bars won a blue ribbon one year. -Debbie Ayers, Baileyville, Maine
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Cream butter, sugar and salt until light and fluffy, 5-7 minutes; beat in egg and vanilla. Gradually beat in flour. Divide dough in half; shape each into a 1-in.-thick rectangle. Wrap and refrigerate 2 hours or overnight., Preheat oven to 375°. Place blueberries, sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring frequently; cook and stir until thickened, about 2 minutes. Cool slightly., Roll each portion of dough between 2 sheets of waxed paper into a 14x10-in. rectangle. Place rectangles on separate baking sheets; freeze until firm, 5-10 minutes. Place 1 rectangle in a greased 13x9-in. baking pan, pressing onto bottom and about 1/2 in. up the sides. Add filling., Cut remaining rectangle into 1/2-in. strips; freeze 5-10 minutes to firm. Arrange strips over filling in crisscross fashion. If desired, press edges with a fork to seal strips. Bake until top crust is golden brown, 30-35 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 233 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 109mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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