- Prep Time
- 15 mins
- Cooking Time
- 1 h
- Total Time
- 2 h 10 m
- Serves
- 16
Ingredients
- 3 cups
- fresh blueberries
- 750 mL
- 1/2 cup
- sugar
- 125 mL
- 1
- lemon, zested and juiced
- 1 tbsp
- cornstarch
- 15 mL
- 2 1/2 cups
- large flake oats
- 625 mL
- 1 1/4 cups
- all-purpose flour
- 300 mL
- 1 cup
- lightly packed brown sugar
- 250 mL
- 1/4 tsp
- salt
- 1 mL
- 1 1/2
- sticks (3/4 cup) Churned Salted Butter Sticks, cubed
- 175 mL
Directions
Step 1
In a saucepan set over medium-high heat, combine the blueberries, sugar and 1/3 cup (75 mL) lemon juice and bring to a boil. Reduce heat to simmer and cook until berries are tender, about 10 min. Whisk cornstarch with 2 tbsp (30 mL) hot water until smooth and stir into blueberry mixture. Bring to a boil again and cook until thickened, about 1 min. Transfer to large bowl and cool, 10 min. Press plastic wrap onto the surface of blueberry mixture to prevent a skin from forming and chill until cold, 1 hour.
Step 2
Preheat oven to 350°F (180°C). Line an 8-in. (2 L) square baking pan with parchment paper. Set aside.
Step 3
In a bowl, stir together the oats, flour, brown sugar, 1 tbsp (15 mL) lemon zest and salt. Using a pastry cutter or 2 knives in a criss-cross motion, cut in butter until crumbly. Press 2/3 of the mixture into prepared pan. Spread cold blueberry mixture overtop. Sprinkle with remaining mixture. Bake until golden, about 45 minutes. Cool in pan before cutting.
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Nutritional Facts
- Nutrition Description:
- Per serving (1 bar)
- Calories:
- 270
- Fat:
- 10 g
- Saturated Fat:
- 6 g
- Carbs:
- 41 g
- Fibre:
- 2 g
- Cholesterol:
- 25 mg
- Protein:
- 3 g
- Sodium:
- 100 mg