Mandolin blueberries squares
20
30
6
No
Ingredients
- 180 ml (3/4 cup) of flour
- 75 ml (1/3 cup) of brown sugar
- 310 ml (1 1/4 cup) of oat flakes
- 2.5 ml (1/2 teaspoon) of baking powder
- 575 ml (2 1/3 cups) of butter
- 1 big egg
- 100 ml (1/2 cup) of sour cream
- 475 ml (2 cups) of blueberries, strawberries
- 60 ml (1/4 cup) of sugar
- 45 ml (3 tablespoons) of water
- 15 ml (1 tablespoon) of cornstarch
Preparation
Side-by-side mode
- At low heat, in a casserole, mix blueberries and sugar. Dilute cornstarch in water and incorporate to the mix of blueberries.
- Increase a bit the heat. Stir with a wooden spoon, and cook for about 7 minutes, till thickening. Cool down completely.
- Whisk the egg and add sour cream. Mix well. Incorporate carefully the blueberries preparation and set aside. In a large bowl, mix flour, brown sugar, oat flakes and baking powder. Add butter with a pastry cutter or with the help of two knife, till the mixture is grainy.
- With your finger, press half of the mixture in a squared greased mold of about 8 inches. Cover up with the blueberries preparation and add other half of the mixture while pressing lightly.
- Oven bake at 350 °F (180 °C) for about 30 minutes. Increase heats at "Broil" and roast a few minutes while carefully watching over. Cool down completely and cut into squares. Keep in the refrigerator.
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