Frozen Blueberry Squares Recipe
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These delightful Frozen Blueberry Squares are a refreshing treat for summer entertaining.
One of my first recipes on the blog a few years ago were Frozen Strawberry Squares, and man oh man have they been a big hit! There’s something about fruit with a cold and creamy twist that is absolutely perfect for summer. I’ve found quart after pound of beautiful blueberries this season and have been cooking, baking and garnishing everything with them. So with a dinner party to serve and a freezer full of space, I thought I’d do a twist on the Frozen Strawberry Squares and try it with blueberry version instead. Frozen Blueberry Squares were just as scrumptious as the original. Maybe even better.
It was a hot muggy Saturday and our favorite local contractors were over working on a project. We’re in the middle of remodeling our home, so we see them a bunch. Meanwhile, I was finishing up a blueberry sauce to serve with these Frozen Blueberry Squares. As I said it was hot and muggy, the perfect day for frozen treats! I took advantage of willing taste testers on hand, and sliced up squares for everyone. A Homemade Blueberry Syrup topped them off! I can say, without a shadow of a doubt, that this dessert recipe is contractor approved. Just make sure you have seconds on hand!
The easy Homemade Blueberry Syrup was an excellent way to top off the squares. The blueberry sauce is a lovely addition for this dessert. The sauce can be served warm from the stove, or cooled so the squares don’t melt too fast. The syrup is also perfect for topping other treats like pound cake, pancakes, or ice cream.
These Frozen Blueberry Squares are great because you can easily prepare it ahead of time and stick it in the freezer until you are ready to serve them. It’s also great to bring along to summer potlucks or outdoor cookouts (stored in a cooler of course), because it travels so well and is a nice, cold refreshing treat. It’s hard to beat a frozen dessert on a hot summer day!
Frozen Blueberry Squares Recipe
Frozen Blueberry Squares
These delightful Frozen Blueberry Squares are a refreshing treat for summer entertaining.
Ingredients
- 1 cup flour (almond flour may be substituted)
- 1/4 cup brown sugar
- 1/4 cup chopped almonds (other chopped nuts may be substituted)
- 1/2 cup melted butter
- 2 cups fresh blueberries
- 2 tablespoons fresh lemon juice
- 2 pasteurized egg whites*
- 1/2 cup granulated sugar
- 10 fluid ounces whipping cream
Instructions
- Preheat oven to 325-degrees F.
- In a mixing bowl, combine flour, brown sugar, almonds and melted butter; spread into an 8×8-inch pan. Bake at 325-degrees F for 20 minutes. Stir a couple of times. Let cool.
- Once cooled, evenly press the mixture in bottom of the 8×8-inch pan to create crust. Set aside.
- In a bowl, crush about 3/4 of blueberries. Stir in lemon juice. Set aside.
- In a large mixing bowl, beat pasteurized egg whites and granulated sugar on high until slightly stiff.*
- Separately, beat whipping cream until soft peaks form.
- Add beaten egg whites/sugar, crushed blueberries and lemon juice to whipping cream. Gently fold together until incorporated. Spread mixture evenly over crust.
- Cover and freeze for at least 4 hours or until firm throughout.
- Cut in squares to serve. Garnish with additional blueberries if desired.
Notes
*Pasteurized egg whites are safe to eat uncooked. If you cannot find pasteurized eggs, pasteurized liquid egg white products are available in most grocery stores. They may take a bit longer to stiffen up. If needed, add 1/4 teaspoon of cream of tartar.
Would meringue powder work if you can’t find pasteurized egg whites?
It should, although I have not worked out the amount needed to substitute meringue powder.
These are incredible! I made these with a combination of blueberries, blackberries and raspberries because that’s what I had on hand.
These look so luscious! Thank you for sharing!
Hey I would like to use cranberry, how would you modify?
A cranberry version sounds like a great idea. As far as modifying it for cranberries, I would have to test first, BUT since they are tart and not as soft as blueberries, I would probably cook them with a bit of water and sugar before adding to the recipe. Basically prepare them like a cranberry sauce. Let me know if you try it!
This was a lovely recipe! I don’t know if anyone’s tried this, but I let the frozen bars completely thaw in the pan. Not only did it hold its shape, it took on a WONDERFULLY light and frothy mousse-like quality, with the berries staying juicy and the crust more buttery and rich. After trying it both ways (frozen and thawed/refrigerated), my party guests all preferred the latter!
Wonderful dessert recipe and I recommend you try it thawed, too! Thank you!