Easy Lemon Blueberry Dessert Squares
These Easy Lemon Blueberry Dessert Squares are the perfect spring or summer dessert to serve at any gathering. With its crumbly oat cookie base, sweet blueberry filling, and lemon whipped cream top, it is a crowd-pleaser and very easy to make.
There is something so refreshing about these Easy Lemon Blueberry Dessert Squares which are so easy to make and they pair perfectly with a hot tea or coffee.
With its crumbly oat cookie crust, these lemon blueberry squares are so very tasty and super easy to make.
If you are looking for some other dessert recipes, you need to check out this Blueberry Cheesecake with Greek Yogurt.
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HOW TO MAKE THIS RECIPE
When it comes to making this lemon blueberry square dessert you will need the following ingredients:
- Rolled Oats: Need to be finely ground into a nice flour using a food processor or blender.
- Sugar: To add a little sweetness to the cookie crust this is one of the key ingredients in the base of these lemon blueberry bars.
- Sea Salt: To balance out the sweetness in the oat cookie crust, sea salt does the trick.
- Butter: To ensure this cookie base doesn’t crumble too much, butter helps hold it all together.
- Blueberry Pie Filling: Use store-bought blueberry pie filling to save time and make this recipe a few steps easier.
- Lemon: Fresh lemon is key for this recipe. Not only do you want the zest from the lemon, but the fresh juice is the best-added flavor to this dessert.
- Whipping Cream: Make sure you beat your whipping cream at a high speed and form nice high peaks to give the final layer of the lemon blueberry oat squares a perfect fluffy lemon-flavored top.
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 400°F.
- Prepare oats by grinding them in a grinder into fine flour.
- In a mixing bowl add your oat flour with 3 tablespoons of sugar and a pinch of sea salt. Sift together.
- Incorporate your melted butter. Mix in the butter until the oat flour and butter mixture becomes a cookie crumble.
- Press the cookie mix into a 9×9 square baking dish evenly.
- Bake for 14-16 minutes until the cookie oat base has browned a little.
- Once it’s baked, remove it from the oven and let it cool completely for approximately one hour.
- Once the oat cookie base has cooled, evenly layer the blueberry pie filling.
- Zest the peel of your lemon, and set aside.
- Squeeze out lemon juice into a small ramekin, and set aside.
- In a mixing bowl, using a hand mixer, mix together whipping cream, the juice from a whole lemon, and the remaining sugar.
- Whip until it comes together forming nice peaks with the beaters.
- Evenly spread the whipped topping over the blueberry pie filling and place it into the dish, in clumps.
- Use the back of a soup spoon and evenly spread the whipped cream mixture over the blueberry pie filling.
- Top the whipped mixture with the lemon zest. Chill for two hours or overnight.
- Cut into squares and serve.
RECIPE TIPS
Cool the Oat Cookie Base: This is a very important step in this recipe. You want to make sure that the oat cookie base is cooled completely before adding the remaining ingredients.
Make the Oat Cookie Crust Ahead of Time: If you want to save time, you can make the cookie base of these lemon blueberry bars ahead of time and store in the refrigerator for up to 3 days.
Whipping the Cream: It is important that you whip your whipping cream until you have formed some nice big and thick peaks. Once you have big and thick peaks, you have the perfect whipped cream topping.
WHY YOU’LL LOVE THIS RECIPE
This creamy lemon blueberry dessert is beautifully layered and packed full of flavor.
There are 3 reasons why this dessert is SO loved by all:
- Flavor: Both lemon and blueberry complement each other. Between the tartness of the lemon and the sweetness of the blueberries, they balance each other out, making these lemon blueberry dessert bars so refreshing and so delicious.
- Texture: The combination of textures here makes this dessert so satisfying to the taste buds and enjoyable with every bite. From the oat cookie base to the sweet blueberry filling and the light, fluffy whipped lemon cream top, your taste buds will want more.
- Versatility: Not only does this recipe make a nice light dessert, but you can also enjoy these as a breakfast pastry. Making this easy dessert such a popular one for many different occasions.
This dessert is also very light, so it is a great dessert to serve after a heavy meal.
STORAGE TIPS
You can store this dessert in the same 9×9 square baking dish that you made it in. Cut out pieces as you needed it.
This recipe makes approximately 12-16 squares, depending on how big you want them portioned.
FREQUENTLY ASKED QUESTIONS
With the sharpness of the lemon and the sweetness of the blueberries, blueberry lemon is such a great combination when it comes to pairing. This combination also makes for a great dessert.
Lemon helps balance out the natural sugar in blueberries. Therefore, making blueberries taste fruitier, rather than sweet. They complement each other perfectly when it comes to baking.
MORE DESSERTS YOU’LL LOVE
- Cinnamon Chip Muffins
- Peanut Butter Cookies
- High Protein Blueberry Cheesecake
- Oatmeal Raisin Cookies
- Low-calorie Cinnamon Rolls
THESE EBOOK’S MIGHT INTEREST YOU
Easy Lemon Blueberry Dessert Squares
Equipment
Ingredients
- 2 cups Oat flour
- 1 Sprinkle Sea salt
- ½ cup Butter
- ⅓ cup Granulated Sugar
- 1 540 ml can of Blueberry pie filling
- 1 Lemon juice and zest
- 1 473 mL carton Whipping cream full fat
Instructions
- Preheat the oven to 400°F.
- Prepare oats by grinding them in a grinder into fine flour.
- In a mixing bowl add your oat flour with 3 tablespoons of sugar and a pinch of sea salt. Sift together.
- Incorporate your melted butter. Mix in the butter until the oat flour and butter mixture becomes a cookie crumble.
- Press cookie mix into a 9×9 square baking dish, evenly.
- Bake for 14-16 minutes until the cookie oat base is golden brown.
- Once it’s baked, remove it from the oven and let it cool completely for approximately one hour.
- Once the oatmeal cookie crumb has cooled, evenly layer blueberry pie filling.
- Zest the peel of your lemon, set aside.
- Squeeze out the juice from the lemon into a small ramekin, set aside.
- In a mixing bowl using a hand mixer, mix whipping cream, the juice from a whole lemon and the remaining sugar.
- Whip until it comes together forming nice peaks with the beaters.
- Evenly spread the whipped topping over the blueberry pie filling and place it into the dish, in clumps.
- Use the back of a soup spoon and evenly spread the whipped mixture over the blueberry pie filling.
- Top the whipped mixture with lemon zest. Chill for 2 hours or overnight.
- Cut into squares and serve.
This dessert was easier than I thought to make and delicious!
we make this one a lot 🙂
This dessert is so easy to make. So tasty!! I’ve made it a few times now and it’s a hit!
I made these for a potluck, they were so good!