Growing up, my grandma used to have dinner at her house every Sunday. She would also cook a special dinner of our choosing on our birthdays. Every meal she prepared always ended with a dessert of some kind, always. I don't think I've ever dined at her house and not had dessert.
These delicious blueberry squares were requested at the last family birthday party and everyone loved them! It had been awhile since I had these and I forgot how good they were. Buttery moist cake is layered with blueberry filling and topped with a zesty frosting. They're wonderful served plain, with a dollop of whipped cream or a scoop of ice cream.
Grandma's Blueberry Squares
1 3/4 cups sugar
1 cup butter
1 tsp vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 cups all-purpose flour
1 can wilderness blueberry pie filling
1 1/4 cup powdered sugar
1 tablespoon butter
2 tablespoons lemon juice
Cream together sugar and butter until light and fluffy. Add eggs and vanilla and beat well. Add baking powder and salt. Mix. Add flour and mix until well blended.
Spread half of the dough in a 9 X 13 pan. Carefully spread blueberry pie filling over dough. Sprinkle with nutmeg. Drop remaining dough from a teaspoon evenly over blueberries. Carefully spread dough with fingers to cover as much as possible. Bake in preheated 350 degree oven for 45 minutes until done. Insert toothpick to test for doneness.
To make lemon frosting, combine powdered sugar, melted butter and lemon juice and blend well. Spread on baked portion while still warm. Cut into squares.