Blueberry Almond Squares

By jeenikeen

Ingredients

• Base:
• 3 1/2 cups (875 mL) fresh or frozen blueberries
• 2 cups (500 mL) granulated sugar
• 2 tbsp (30 mL) lemon juice
• 1/4 tsp (1 mL) almond extract
• 1/3 cup (75 mL) ground almonds
• 3/4 cup (175 mL) sliced almonds
• 1 cup (250 mL) butter, softened
• 1/2 cup (125 mL) icing sugar
• Pinch salt
• 1/2 cup (125 mL) ground almonds
• 2 cups (500 mL) all-purpose flour

Details

Servings 32
Preparation time 20mins
Cooking time 65mins
Adapted from longos.ca

Preparation

Step 1

Preheat oven to 350°F (180°C).

Line a 13 x 9-inch (3 L) metal cake pan with parchment paper or grease; set aside.

In a heavy saucepan, crush the blueberries. Stir in the sugar
and lemon juice; bring to a boil, stirring. Boil hard, stirring
constantly, for 5–15 minutes or until thickened. Let cool; stir
almond extract into the blueberry filling.

Base:

Meanwhile, in a large mixing bowl, beat butter, icing sugar and salt until light. Stir in the ground almonds, followed by the flour in 2 additions to make a moist, crumbly mixture. Scoop 1 cup (250 mL) of the mixture into a separate bowl and set aside. Spread the remaining base
mixture evenly in the prepared pan; with a floured hand, press down firmly. Bake in the centre of the oven for about 15 minutes or until light golden. Let cool on a rack.

Spread the blueberry filling over the base. To the reserved base mixture, add 1/3 cup (75 mL) ground almonds, mixing with a fork until crumbly. Sprinkle evenly over the blueberry filling. Sprinkle with the sliced almonds; press lightly. Bake for about 30 minutes or until light golden on top and filling is firm to a gentle touch. Let cool completely in the pan on a rack. Cut into bars or squares.

Makes 32 pieces.

Per serving (1 square): 176 calories; 2 g protein; 9 g fat; 23 g carbohydrate; 1 g fibre; 61 mg sodium