A cookie-crumble crust, rich blueberry filling and buttery pecan topping make this summery take on date squares absolutely irresistible.
- Prep time 30 minutes
- Total time 1 hour & 30 minutes
Ingredients
Blueberry Lime Filling:
Pecan Topping:
Method
In bowl, beat together butter, sugar, lime zest and salt until fluffy; stir in flour in 2 additions to form coarse crumbs. Reserve 1 cup; press remaining into parchment paper– lined 8-inch (2 L) square cake pan.
Blueberry Lime Filling: Stir together sugar, cornstarch and lime juice; toss with blueberries to coat. With potato masher, lightly crush berries just until some liquid is released. Pour over crust.
Pecan Topping: Combine reserved crust mixture, pecans and butter; sprinkle over filling, pressing gently. Bake in 375 F (190 C) oven until filling is bubbly and topping is golden brown, about 1 hour. Let cool completely before cutting into squares.
Makes 36 squares.
Nutritional facts per square: about
- Fibre 1 g
- Sodium 46 mg
- Sugars 7 g
- Protein 1 g
- Calories 117.0
- Total fat 7 g
- Potassium 35 mg
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0
- Vitamin C 2.0
