Created by: Chef Ilona Daniel
Makes: 30-36 squares
Bake time: 45 minutes
|1 cup||White sugar|
|1 tsp||Baking powder|
|3 cups||All-purpose flour|
|Zest of one orange|
|1 cup||Cold unsalted butter (2 sticks or 8 unces)|
|Juice of one orange|
|4 cups||Fresh PEI blueberries|
|½ cup||White sugar|
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
To create the bottom layer; in a medium bowl, stir together the 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and orange zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Cover the bottom of the prepared pan with half of the dough.
For the top layer, in another bowl, stir together the ½ cup of sugar, cornstarch and orange juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the bottom layer. Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.