Gluten Free Blueberry Squares

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These blueberry squares are a summer favorite in our house.  They are quick and easy to make, which is good because the pan is empty in no time.

Dough:

  • 1.5 cups (7.5 oz) Ella Bella All-Purpose Flour Blend
  • 1.5 cups (11 oz) organic white sugar
  • 10 tbls (5 oz) butter – melted
  • 2 eggs lightly beaten
  • 2 cups fresh blueberries

Topping:

  • 2 tbsp cinnamon
  • 2 tbsp organic white sugar

Preheat oven to 350 °F and butter a 9″ x 13″ glass baking dish

  1. Combine flour, sugar, butter, and eggs in a large bowl and mix with a wooden spoon. 
  2. Add blueberries and gently fold them into the dough trying not to crush the berries.
  3. Scrape the dough into the prepared baking dish. Spread the dough as evenly as possible through-out the pan.
  4. Combine the cinnamon and sugar in a small bowl.
  5. Bake at 350 °F for 45-50 minutes until light brown. 5 minutes before the end of the baking time sprinkle the top with the cinnamon sugar blend.
  6. Cool on a wire rack and cut into 12 squares.

Makes 12 large squares

Serving Suggestion: Add vanilla ice cream or fresh whipped cream with blueberries.

Try not to polish off the whole pan in one sitting! Enjoy.

Adapted from The New England Clam Shack Cookbook