Blueberry crumb squares are a delicious dessert that combines a crunchy base with a creamy filling and a sweet, nutty topping. This type of recipe has been popular in the United States and Canada, especially during the holiday season. In Latin America, although it is not so common to find this preparation with blueberries, in some countries like Mexico or Argentina, these types of desserts can be recognized under names like "fruit bars" or "crumb squares," adapting to locally available ingredients.
Their origin is linked to the tradition of making desserts with seasonal fruits and shortcrust or crumb bases, which in English are known as "crumb bars" or "crumb cake." Over the years, the incorporation of blueberries, especially in syrup or sauce, has added a fresh and slightly acidic note that perfectly balances the sweetness of the cream cheese and condensed milk, resulting in a dessert highly appreciated in family celebrations and festivities.
How to Make Blueberry Crumb Squares
Ingredients: Butter, Powdered sugar, All-purpose wheat flour, Cream cheese, Sweetened condensed milk, Lemon juice, Brown sugar, Cornstarch, Blueberry sauce, Nuts.
Preheat the oven to 350 degrees Fahrenheit.
Beat the softened butter and powdered sugar until fluffy.
Gradually incorporate 1 1/2 cups of flour.
Press the mixture into the bottom of a 13 x 9 inch baking pan.
Bake for approximately 15 minutes or until the base is lightly golden.
Reduce the oven temperature to 325 degrees Fahrenheit.
In a large mixing bowl, beat the cream cheese until fluffy.
Gradually incorporate the condensed milk until a smooth mixture is obtained.
Add the lemon juice and mix well.
Pour this mixture over the baked base.
In a small bowl, combine 1 tablespoon of brown sugar with cornstarch and mix well.
Add the blueberry sauce and distribute it evenly over the cream cheese mixture.
In a medium mixing bowl, combine the remaining brown sugar with 1/3 cup of flour.
Incorporate the cold butter until the mixture has a sandy texture.
Add the nuts and mix gently.
Sprinkle this crumb mixture over the blueberry sauce.
Bake for 45 to 50 minutes or until bubbly and golden.
Let cool completely.
Serve warm or cold according to preference.
Cover leftovers and refrigerate to maintain freshness.
