These chewy, decadent Blueberry Crumb Squares showcase the fresh, seasonal flavors of blueberries. Perfect for an after-dinner treat or a mid-day snack, these goodies are sure to impress even the pickiest of eaters! Blueberries add some great nutritional content to this recipe, as a one cup serving of blueberries provides 4 grams of fiber, 1 gram of protein, and abundant sources of vitamin C, vitamin K, and manganese. Biochemically speaking, vitamin C is required for the biosynthesis of collagen, L-carnitine, and certain neurotransmitters, and it’s also involved in protein metabolism [1,2]. Collagen is an essential component of connective tissue, which plays a vital role in wound healing. Vitamin C is also an important physiological antioxidant  and has been shown to regenerate other antioxidants within the body, including alpha-tocopherol (vitamin E) . Incorporating fruits such as blueberries into your daily diet will ensure that you are meeting the requirements for a well-functioning body. Bon appetit!
Blueberry Crumb Squares
- ¾ cup sorghum flour
- 1 cup almond flour
- 2 tablespoon tapioca flour
- ¼ cup flaxseed
- 3 tablespoons water
- ¼ cup coconut oil, melted
- ¼ cup maple syrup, sorghum syrup or honey
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- 3 cups blueberries, frozen
- 1 tablepoons lemon juice
- 2 tablespoons maple syrup
- 1 tablespoon chia seeds
- 1 teaspoon vanilla
- ½ cup almond flour
- ¼ cup oats or sorghum flour
- ¼ cup melted coconut oil or vegan butter
- 1 tsp vanilla
- 1 teaspoon cinnamon
- Preheat oven to 350°F.
- Line an 8x8 baking pan with parchment paper.
- In a bowl, add crust ingredients, mix well, and press into the bottom of the baking pan.
- Bake for 8-10 minutes.
- In a bowl, add the filling ingredients, mix well, and set aside.
- In the bowl used for the crust, mix together crumb topping ingredients. Using your fingers, pinch the crumb mixture so it forms small pea-size balls.
- When the crust is light brown, add the filling, and place crumb topping over the filling.
- Bake for 30 minutes, until the crust is light brown.
- Cool completely before cutting into squares. Refrigerate for 3-5 days.
Disclosure: Triad to Wellness has provided nutrition communication services to Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.
Calories: 260 calories, Fat: 15 grams, Saturated fat: 8 grams, Carbohydrates: 12 grams, Sugar: 12 grams, Sodium: 60 milligrams, Fiber: 5 grams, Protein: 4 grams, Cholesterol: 0 milligrams
- Li Y, Schellhorn HE. New developments and novel therapeutic perspectives for vitamin C. J Nutr 2007;137:2171-84. [PubMed abstract]
- Carr AC, Frei B. Toward a new recommended dietary allowance for vitamin C based on antioxidant and health effects in humans. Am J Clin Nutr 1999;69:1086-107. [PubMed abstract]
- Frei B, England L, Ames BN. Ascorbate is an outstanding antioxidant in human blood plasma. Proc Natl Acad Sci U S A 1989;86:6377-81. [PubMed abstract]
- Jacob RA, Sotoudeh G. Vitamin C function and status in chronic disease. Nutr Clin Care 2002;5:66-74. [PubMed abstract]