How To Make Blueberry Bars
Awesome dessert bars that can be as good as their very own conveniently portioned pies! These blueberry bars are definitely a must-try!
Serves:
Ingredients
- 4cupsblueberriesfresh or frozen
- ¼cupbrown sugartightly-packed
- ¼cuplemon juice
- ½tbspcornstarch
- ½cupold-fashioned oats
- ½cupall-purpose flour
- ½cupbrown sugarpacked
- ½tspground cinnamon
- ½tspsalt
- 1cupbuttermelted
Instructions
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Preheat oven to 350 degrees F. Line an 8×8- or 9×9-inch square baking dish with parchment paper and set aside.
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In a large saucepan, stir together the blueberries, brown sugar, lemon juice and cornstarch until combined.
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Heat over medium heat until the blueberries reach a simmer, stirring occasionally.
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Then reduce heat to medium-low and simmer for 10 minutes, stirring and mashing a few of the blueberries occasionally, until the mixture is thickened.
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Remove from heat and set aside.
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Meanwhile as the berries are cooking, whisk together the oats, flour, brown sugar, cinnamon and salt until combined.
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Drizzle the melted butter evenly over the mixture, then stir until completely combined.
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Transfer half of the filling to the prepared pan, and press it evenly into the bottom of the pan to form the bottom layer of the bars.
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Pour the blueberry mixture on top, and spread it around evenly.
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Then use your fingers to crumble and evenly sprinkle the remaining oatmeal mixture on top of the blueberry layer.
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Bake for 30 to 35 minutes, or until the blueberries are bubbling around the edges.
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Transfer to a cooling rack and cool until the bars reach room temperature.
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Then cover and refrigerate until completely chilled.
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Cut and serve chilled.
Recipe Notes
– Store in the refrigerator for up to 4 days.
Nutrition
- Calories: 174.13kcal
- Fat: 11.85g
- Saturated Fat: 7.33g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.05g
- Polyunsaturated Fat: 0.56g
- Carbohydrates: 17.28g
- Fiber: 1.29g
- Sugar: 10.43g
- Protein: 1.17g
- Cholesterol: 30.50mg
- Sodium: 76.73mg
- Calcium: 14.12mg
- Potassium: 58.36mg
- Iron: 0.46mg
- Vitamin A: 98.16µg
- Vitamin C: 5.07mg
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