Description
A delicious dessert featuring a buttery oat crust, a sweet and tangy blueberry filling, and a crumble topping, baked into easy-to-serve bars.
Ingredients
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 cup (85g) + 2 Tablespoons old-fashioned whole rolled oats, divided
1/2 cup (100g) packed light or dark brown sugar
1 teaspoon baking powder
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
10 Tablespoons (142g) unsalted butter, melted
4 and 1/2 cups (about 640g) blueberries
1/2 cup (100g) granulated sugar
2 Tablespoons (15g) cornstarch
1 Tablespoon lemon juice
2 teaspoons lemon zest
Instructions
- Step 1: Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- Step 2: In a medium bowl, whisk together the flour, 1 cup of oats, brown sugar, baking powder, 1 teaspoon of lemon zest, cinnamon, and salt.
- Step 3: Add the melted butter and stir until the mixture resembles moist, crumbly sand with no dry spots remaining.
- Step 4: Press about two-thirds of the mixture firmly into the prepared baking pan to form a crust. Bake for 10 minutes, then remove from the oven.
- Step 5: While the crust bakes, place the blueberries, granulated sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook and stir for 2–3 minutes until the sugar dissolves. Remove from heat and stir in the remaining 2 teaspoons of lemon zest.
- Step 6: Pour the blueberry filling evenly over the warm crust.
- Step 7: Stir the remaining 2 Tablespoons of oats into the leftover crumble mixture. Sprinkle this topping all over the filling and lightly press it down.
- Step 8: Bake for 45–55 minutes, or until the top is lightly browned and the blueberry filling is bubbling around the edges.
- Step 9: Remove from the oven and allow the bars to cool completely in the pan on a wire rack before cutting into squares.
Notes
Fresh blueberries are recommended for the best results.
For cleaner cuts, you can cover and refrigerate the cooled bars for up to 1 day before slicing.
Use the parchment paper overhang to easily lift the cooled bars from the pan.
Store leftover bars covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American