I’m happy to report my shoulder is much better. I should be done with PT by the end of the month, yeah. I’m itching to make things. I don’t know that I’m ready for a cookie scoop; I’m making some old favorite bars that I know won’t tax my shoulder.
This yummy blueberry bar fits the bill perfectly. I’ve made it many times and shared the strawberry cousin with you last year.
Well, I’m happy to tell you it’s just as good with blueberries. So good that I cut them into teeny-tiny squares so eating two is more like eating one. Not being able to exercise like I normally do has been hard and I can’t work off all those extra dessert calories. So, smaller size it is.
Blueberries are on sale this week so I stocked up. You know how much I love blueberries. Strawberries are number one but, blueberries are a close second. I have them at breakfast with oatmeal or stirred into yogurt and on cereal. These blueberries are huge. I’ve always made these bars with little blueberries; the big ones work just fine.
Are you ready for a bar packed with blueberry flavor? Let’s go!
Spray and 8-inch square baking pan with nonstick spray then line it with parchment paper. This will make it really easy to lift out of the pan. I use two pieces of parchment, laying one horizontal and one vertical with a decent amount of overhang.
Start by rinsing your berries. Stir in the sugar, cornstarch, zest and juice. Set aside.
Note: I zest, juice and freeze lemons when they are in season. Well, it’s clear I haven’t kept up with my two shoulder surgeries and only had lime zest and juice. I really didn’t want to go back to the store and used what I had. It was a delicious substitute!
Stir together the flour, oats and sugar in a large bowl. Add butter and stir until combined.
Remove a packed 1/3 cup of mixture. Spread the rest into the prepared pan.
Top with the berries then sprinkle the remaining 1/3 cup mixture on top. It looks good already, doesn’t it.
Bake it in a preheated 350° oven for 35-40 minutes until top is a nice golden brown. Mine was 38 minutes. The blueberries popped and were very bubbly. Cool completely before cutting.
They store better covered in the refrigerator. The first time I made them, I left them on covered on the counter and they got a little soft.
I found myself going back for more way too many times. I’m glad I cut them in tiny pieces.
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Blueberry Oatmeal Bars
Adapted from Pastry and Beyond
- 2 cups blueberries (400 grams)
- 1/4 cup sugar
- 2 teaspoons corn starch
- 1 Tablespoon lemon juice (or lime juice)
- 1 1/2 teaspoon lemon zest or lime zest
- 1 cup flour
- 1 1/2 cup rolled old fashioned oats (not quick oats)
- 2/3 cup sugar
- 2/3 cup unsalted butter, melted and cooled
Preheat oven to 350°. Spray 8×8-inch baking pan with nonstick spray. Line with parchment paper leaving a decent overhang.
Rinse blueberries. Stir in sugar, cornstarch, lemon juice and zest. Set aside.
In a large bowl, stir together flour, oats and sugar. Stir in melted butter.
Reserve a packed 1/3 cup of mixture and press the rest into the baking pan.
Top with blueberry mixture then sprinkle the remaining mixture on top of the berries.
Bake for 35-40 minutes until top is a nice golden brown. Cool completely before cutting
Store covered in the refrigerator. Try not to eat them all in one sitting.