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This recipe for vintage blueberry crumble squares with lemon is packed full of fresh berries and zesty lemon flavor. The simple cake base to the crumble squares is divided into two portions for the bottom base and the top cake crumble.
Simple to make the base add sugar and oil together with egg. Mix thoroughly and add in a teaspoon of vanilla.
As I mentioned before I grew up using the “eyeball method” when baking. Meaning a regular small dinnerware spoon and a soup spoon sub in when measuring for tsp and Tbsp. So long as you make sure the dry ingredients you measure like baking soda, salt, baking powder aren’t rounded in the spoon you will do fine.
If you’re not confident in measuring using the eyeball method which incidentally cuts down on dirty dishes, then use a set of measuring spoons. The point is to make sure that whichever you way to measure it is equal and proportional.
Creating vintage recipes from scratch illustrates how smart bakers used what they had to optimize flavour. In this recipe we are using a teaspoon of lemon zest to complement to sweet juicy blueberries.
Cooking with sugars and fruit can be messy, so use a non-stick pan for baking these blueberry crumble squares. The fresh blueberries are coated with white sugar so we’re essentially making a jam in the center of the squares. Which as you know can become a nightmare to clean up later.
Once you have the blueberries coated in sugar and lemon zest spread it over the bottom crust layer. Then top with the other half of the crumble batter. Simply use your fingers to evenly distribute the remaining crumble like you would for a streusel topping.
Tips: You can use frozen but you will need to drain them first so you don’t have too much juice making your cake base soggy.
If you live in the North like we do you know blueberries are a terrific fruit to make into delicious desserts. After creating these squares, we all agreed they would be great with ice cream after dinner.
Let the baked dessert cool fully before cutting into squares to avoid making a mess with the hot filling. Serve warm or cold these blueberry crumble squares are a sweet taste of summer flavors!
We hope you get to try these at least once so you too can enjoy this classic blueberry dessert square recipe. Let us know in the comments below if you made this!
Your Questions Answered:
Can I use a different berry in this recipe?
Sure you could use any berry in place of the blueberry like, blackberry or raspberry. Strawberries may be too watery to make this recipe.
Can I use frozen fruit?
It may be cheaper to buy frozen I recommend using the fresh berries for this recipe as they pack a bigger flavor punch and have less moisture. If you do use frozen I suggest cooking the berries to remove some of the water content they get from freezing.
Would orange instead of lemon work?
Yes any citrus would pair nicely with the blueberries in these squares.
Vintage Blueberry Crumble Squares
Amber Bondar
An easy baking recipe for vintage fresh blueberry squares. Moist and bursting with flavor for a sweet snack idea anytime. The only thing bad about this delicious old timey recipe is that it makes a small pan!
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Prep Time 10 minutes mins
Cook Time 45 minutes mins
Servings 6 servings
Equipment
2 bowls
1 tsp
1 Tbsp
1 Fork Use a fork to mix if you don't have a stand or hand mixer. A forks tines naturally blend ingredients as you work.
1 9" Square baking pan
Ingredients
- 1/3 cup shortening Any vegetable oil is suitable for use in a cake recipe unless otherwise noted. NOT Olive oil.
- 1 cup white sugar
- 1 tsp vanilla
- 1 egg unbeaten
- 2 cups flour
- 2.5 tsp baking powder
- 1/4 tsp salt
- 2/3 cup milk
- 1.5 cup fresh blueberries
- 1 tsp grated lemon rind
Instructions
Cream together the shortening with 3/4 cup of white sugar.
Add the vanilla and egg and beat until light and fluffy.
Add your dry ingredients to the bowl.
Add milk slowly while mixing it altogether.
Divide batter in half.
Using a prepared 9" square pan put half the batter in the bottom and make sure it's flat. You can use the back of a lifter that's dipped in light flour to do so. The flour on the lifter will keep it from sticking to the batter.
In the other mixing bowl add the remaining sugar to blueberries.
Add the grated lemon peel or zest to the blueberry and sugar and mix well.
Spread blueberry mix over the base of the squares.
Use the remaining batter to sprinkle the top of the blueberries.
Bake in moderate oven until done. It will be a light brown on top when done.
Let cool completely in the pan before cutting into squares.
Notes
You can cut into six large pieces or nine smaller sizes portions. Serve warmed with a scoop of vanilla ice cream for a fruity after dinner dessert.
Baking can be frozen for up to three months after making. Make sure to wrap tightly before freezing.
Keyword blueberry, squares
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