An easy and delectable way to use up the season’s berry bounty.
Makes 32 bars
1 cup [250 ml] white sugar
2 tsp [5 ml] baking powder
1½ cups [375 ml] unbleached all-purpose flour
1 cup [250 ml] regular oats
½ cup [125 ml] whole wheat flour
1 cup [250 ml] cold butter (2 sticks) or dairy free buttery shortening, cubed
¼ tsp [1.25 ml] salt
1 lemon, zest and juice (separate)
4 cups [1 L] fresh blueberries (preferably wild)
½ cup [125 ml] white sugar
4 tsp [20 ml] cornstarch
Preheat the oven to 375°F [190°C]. Line a 9 x 13 inch [23 x 33 cm] baking pan with parchment paper, cutting it large enough so the sides come all the way up the sides of the pan. The overhanging paper will make it easy to pull the bars from the pan after baking.
In the bowl of a food processor, pulse together 1 cup sugar, white and whole wheat flours, oats and baking powder. Mix in salt and lemon zest. Add the cold and cubed butter or dairy free shortening and the egg. Pulse until dough is crumbly. Pat half of the dough into the prepared parchment-lined baking pan.
In a large mixing bowl, stir together the remaining sugar (½ cup [125 ml]), cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown and blueberries are bubbly around the edges. Cool completely before cutting into squares.
- You can omit oats and replace it by an equal quantity of unbleached all-purpose flour.
- If you don’t want to use whole wheat flour, replace it by an equal quantity of unbleached all-purpose flour.
- This recipe is also great with other fruits or berries, such as raspberries, blackberries, cherries or cranberries (use orange zest and juice with cranberries).
Recipe Credit: Adapted from Deb Perelman, The Smitten Kitchen.Yum