I know, we’re all in back-to-school mode, and I’m still clinging on to summer. As I always do!
Just one last hurrah for the berries, okay?
I made these Fresh Blueberry Squares a couple of weeks ago, and really wanted to get the recipe up for you guys.
The original recipe for these blueberry squares comes from my Let Them Eat Vegan book. I’ve since modified them to replace the oil and make them fully gluten-free. (Side note: for those wondering, the recipes in LTEV are not heavy with oil, and some don’t have any oil, but it isn’t a fully oil-free cookbook.)
Growing up we ate a lot of date squares. My mom used to make them, and she also bought them occasionally. These blueberry squares are a twist on date squares.
One difference: these squares are not nearly as rich. I remember date squares being very rich with butter or shortening in the crust, and also quite sweet.
These fresh blueberry bars are just sweet enough, and not overly rich. You can enjoy a square (or 2 or 3!) and not feel sickly.
Quick tip: Do include that bit of lemon zest in the base and topping. While it seems like an unimportant ingredient, it lifts and enhances the flavors.
Oh! And you can also use frozen blueberries in this recipe, but while fresh blueberries are still abundant in markets, why not go for fresh?!
That’s it, kids. Hope you enjoy them, and good luck with September happenings. I’m organizing a sweet back-to-school giveaway, and will post that soon!
Fresh Blueberry Squares