Saskatoon squares

Instructions

• Preheat oven to 350F (180C). To make filling, finely grate 2 teaspoons (10 mL) peel from lemon and squeeze out 2 tablespoons (30 mL) juice. Stir lemon peel and juice with saskatoons or blueberries in a saucepan set over medium heat. Cook, uncovered and stirring often, until berries release a little juice and just start to bubble, from 6 to 8 minutes.

• Meanwhile, in a small bowl, use a fork to stir 2/3 cup (150 mL) brown sugar and 1/3 cup (75 mL) granulated sugar with cornstarch. When berry mixture in saucepan is juicy, remove from heat. Stir in sugar mixture and 1 tablespoon (15 mL) butter. Set saucepan on a rack to cool slightly while making base.

• To make base, in a large mixing bowl, beat 1 cup (250 mL) butter with 1 cup (250 mL) sugar and egg until well combined. In another bowl, use a fork to stir flour with baking powder and salt. Stir into butter mixture with a wooden spoon or rubber spatula until sticky crumbs form. Turn two-thirds of crumb mixture into an ungreased 9x13 inch (3 L) baking dish. Lightly pat down base to form an even layer.

• Stir warm berry filling, then spread over top. Using your fingers, break up remaining crumb mixture while evenly sprinkling over top of berry filling. Do not press down. Bake in centre of 350F (180C) oven until golden and bubbly, from 35 to 40 minutes. Place on a rack. Serve warm as a slightly runny dessert with a scoop of vanilla ice cream. Or cool completely before cutting into squares. For sharpest edges, refrigerate before cutting. Store squares, covered in the refrigerator, for up to 3 days or freeze.