It goes toward explaining the brevity of this week’s newsletter: after cutting grass today, my eyes are so bleary I can barely read the letters on the screen. But enough of my problems.
I’ll let you in on a secret, but don’t tell anyone: we are looking at what would be an appropriate weekly prize to give away to you, our loyal fans. I get to present my idea on Monday. It’s nothing earth-shattering, but in the world of wild blueberry promotion, what is? My idea is to give away a cookbook of 75 of our best recipes. Not one of those PDF cookbooks that everyone hates, but a real, printed book with a coil binding so that it lays flat on the counter. A lot of you have been asking for this. True, most of you have never mentioned it, but I’m sure that was only a slight oversight on your part. I bear you no grudge, as I’m sure you love the idea!
Here are the recipes we posted to Facebook this week, in case you missed them: See you all next week.
Georgetown Wild Blueberry Grunt
Argyle Shore Wild Blueberry Crumb Pie
North Cape Wild Blueberry Lemon Smoothie
Dessert • Square
Red Sands Wild Blueberry Dessert Squares
PREP TIME
15 mins
COOK TIME
45-50 mins
TOTAL TIME
60-65 mins
YIELD
Serves 9-12
Named after the iconic, iron-rich red shores of Prince Edward Island, these dessert squares perfectly balance a rustic, buttery oat crust with the vibrant pop of wild blueberries. It’s a simple, comforting bake that lets the fruit truly shine.
INGREDIENTS
1 cup all-purpose flour
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 teaspoon salt
1/2 cup shortening
2 1/2 cups fresh or frozen wild blueberries
1/4 cup granulated suga
INSTRUCTIONS
Step 1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish and set it aside.
Step 2. In a large mixing bowl, combine the flour, quick-cooking oats, packed brown sugar, and salt. Cut in the shortening using a pastry blender or two knives until the mixture resembles coarse, even crumbs.
Step 3. Firmly press half of the oat mixture into the bottom of your prepared baking dish. Bake for 10 minutes, or just until the edges begin to turn a light golden brown.
Step 4. While the crust bakes, gently toss the blueberries and granulated sugar together in a separate bowl. Evenly sprinkle the sugared blueberries over the hot, par-baked crust.
Step 5. Scatter the remaining oat mixture evenly over the blueberry layer, pressing down very gently. Return the dish to the oven and bake for an additional 35 to 40 minutes, until the top is golden brown and the blueberries are bubbling.
Step 6
Allow the squares to cool slightly, but serve them warm.
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