Blueberry Squares




Preheat Oven To 350 Degrees Fahrenheit.

Butter And Line An 8 Inch Square Pan With A Strip Of Parchment Paper, Leaving It Hang Over Both Ends.

Shortbread Base


1 Cup Flour

3 Tablespoon Icing Sugar

1/3 Cup Unsalted Butter, Softened


In a food processor, combine flour and icing sugar.

Add butter and pulse until dough is just moistened.

Press into bottom of prepared pan.

Bake 15 minutes or until edges of dough are lightly browned.

Blueberry Topping


8 oz. softened Cream Cheese

1/4 Cup Sugar

1 Egg

2 oz. White Chocolate – Melted Over Water Bath And Cooled

1 1/2 Cups Small Blueberries Fresh Or Frozen


In bowl of food processor, combine sugar and cheese.

Add egg and mix thoroughly.

Scrape sides of bowl a few times during this process.

Add chocolate and combine.

Pour into a bowl, add blueberries, and gently stir with a spatula.

Spread over warm dough.

Bake 25-30 minutes or until the edges are set, but the centre is still slightly wobbly.

Let cool.

Refrigerate until completely chilled.

Cut into squares.

Yield: 16 Squares

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