Prairie Berry Squares

This recipe for Prairie Berry Squares is an old Mennonite recipe shared by my friend Ingrid Friesen. It was her Mom’s before her and so on. A real family treasure. And, the kind of recipe I love as it’s easy and turns out every time.

Ingrid and I used to rent cabins side by side for a decade out in the Okanagan. Naturally, over the years, we started cooking the evening meal together for our families. This is a recipe Ingrid could make blindfolded. And, ever since she introduced us to it, it’s been a keeper in my repertoire of quick and easy go-to recipes. 

I love these Prairie Berry Squares so much, I made them to serve at a book signing my friend Wendy Brownie (pictured with me above) held at her store, Inspirati Fine Linens and Home Essentials, on the occasion of the launch of my new cookbook, Eat Alberta First. The recipe is in the cookbook. I am sharing it here as well because I’ve been making it a lot now that it is berry season. Should you wish to buy the cookbook, you can find the bookseller stocking it, closest to you, here. But otherwise, just Savour it All. I sure do.


Prairie Berry Squares

Fresh or frozen berries both work well when baked on this shortbread crust and topped with coconut and custard.

  • Author: Karen Anderson
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 24 squares
  • Category: dessert
  • Method: Baking
  • Cuisine: canadian


2 cups flour + 1 Tablespoon (divided 2 cups then 1 Tablespoon)

Pinch of salt

1½ cups sugar divided (½ then 1 cup) 

1 cup softened butter (plus a bit more for the baking pan)

2 cups fresh or frozen berries (Use enough saskatoons, haskaps, sea buckthorn, blueberries, huckleberries – or mixture of above –  to cover the crust in a single layer)

1 cup coconut

3 eggs (beaten)

2 Tablespoons melted butter



Keywords: Prairie Berry Squares

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