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Ingredients
- Base:
- 3/4 cup (175 mL) butter, softened
- 1/2 cup (125 mL) granulated sugar
- 1 tbsp (15 mL) grated lime zest
- 1/4 tsp (1 mL) salt
- 2 cups (500 mL) all-purpose flour
- Blueberry Lime Filling:
- 1/2 cup (125 mL) granulated sugar
- 3 tbsp (45 mL) cornstarch
- 3 tbsp (45 mL) lime juice
- 4 cups (1 L) fresh blueberries
- Pecan Topping:
- 1 cup (250 mL) chopped pecans
- 1 tbsp (15 mL) butter, melted
Details
Servings 36
Preparation time 30mins
Cooking time 90mins
Adapted from canadianliving.com
Preparation
Step 1
Base:
In bowl, beat together butter, sugar, lime zest and salt until fluffy; stir in flour in 2 additions to form coarse crumbs. Reserve 1 cup; press remaining into parchment paper-lined 8-inch (2 L) square cake pan.
Blueberry Lime Filling:
Stir together sugar, cornstarch and lime juice; toss with blueberries to coat. With potato masher, lightly crush berries just until some liquid is released. Pour over crust.
Pecan Topping:
Combine reserved crust mixture, pecans and butter; sprinkle over filling, pressing gently. Bake in 375 F (190 C) oven until filling is bubbly and topping is golden brown, about 1 hour. Let cool completely before cutting into squares.
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