Best 8 Blueberry Torte Squares Recipes

BEST BLUEBERRY TORTE

Steps:

• Preheat the oven to 350ºF and lightly grease an 8" or 9" square pan or a 9" or 10" round pan.
• In the bowl of an electric mixer fitted with the paddle attachment or using a medium-sized mixing bowl and hand-held mixer beat the butter and sugar until creamy, about 4 to 5 minutes.
• Mix in the baking powder, and salt until smooth. Add the eggs, one at a time, scraping down the bowl after each addition. Mix in the vanilla extract and lemon zest. Pour the flour into the mixture and continue mixing until it's well combined and a thick batter is formed.
• Using a spatula spread the batter into the prepared pan evenly and top with the blueberries. Gently press some of the blueberries into the batter.
• In a small bowl mix the cinnamon and sugar together and sprinkle over the top of the cake.
• Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean and the outer layer is golden brown.

BLUEBERRY PIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
• For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
• For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
• Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
• Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.

LEMON-BLUEBERRY BARS

Steps:

• Heat oven to 325 degrees and line a 9-inch square baking dish with parchment paper so it hangs over the edges on all sides by a few inches. (You may need to use two pieces of parchment.)
• Make the crust: In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, lemon zest and salt. Add butter and pulse until a crumbly dough forms, about 10 seconds. (Or mix dry ingredients in a bowl and use pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.) Press dough into prepared pan. Bake until light golden, 25 to 35 minutes.
• As crust bakes, make the curd: In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and fine sea salt until well combined. Place over medium heat and stir with a heatproof rubber spatula (or wooden spoon), making sure to scrape around the sides and edges of the pot, until mixture is simmering and thickened, 5 to 10 minutes.
• Bring mixture to a boil and let cook for about 30 seconds, but no longer than 1 minute. Immediately strain through a fine mesh sieve into a bowl. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries.
• Pour mixture over crust, then stir to evenly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 33 to 45 minutes. Transfer to a wire rack to cool to room temperature. Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with confectioners' sugar right before serving.

BLUEBERRY SQUARES

Steps:

• Preheat oven to 350°. In a small bowl, combine wafers and butter. Press into a greased 8-in. square baking dish. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. , In a small saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 1-1/2 cups blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, zest and remaining blueberries. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in marshmallows. Spread over crust. Top with blueberry mixture. Cover and refrigerate until set, about 45 minutes.

BLUEBERRY TORTE SQUARES

Steps:

• In a small mixing bowl, cream butter and 2 T sugar. Gradually add flour and mix well. Press onto the bottom of a 13-in x 9-in x 2-in baking dish coated with cooking spray. Bake at 350 degrees for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack.
• In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes.
• Meanwhile, in a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.
• Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares.

BLUEBERRY TORTE

Steps:

• Mix graham crackers, butter, and white sugar together in a bowl; press mixture into the bottom of a 9x13-inch baking dish. Chill crust until firm, about 1 hour.
• Beat cream cheese and confectioners' sugar together in a bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping.
• Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill until firm, 4 hours or overnight.

YUMMY AND SIMPLE BLUEBERRY TORTE

Steps:

• Cream together the cream cheese, sugar, condensed milk, and lemon juice.
• Pour into graham cracker crust.
• Refrigerate about an hour to let it set.
• Top with blueberries and serve.
• Enjoy!

BLUEBERRY SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
• Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
• Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
• Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
• Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.