After freezing a few for smoothies, I decided to scope out a fun blueberry baking excursion, and I came across these bars I'd pinned back in my early Pinterest days. They were so tasty, and luckily I was headed home for the weekend, so I had mouths to share in their deliciousness! They reminded me of a slice of blueberry pie without the headache of rolling out a crust. While I will bake anything, and I am capable of making a pie, it's the one thing in my kitchen repertoire that makes me cringe. My mom's the queen of baking pies, but she made it look too easy!
These bars are a layer of sweet blueberries between an oat crust. I started them before my niece called and wanted to go swimming - I can't say no to that cutie! Lucky for me, the filling does well in a refrigerator for an hour, so after it was ready, I left it alone, went swimming, and baked my bars when I got home. It was a good call, and my only word of advice. Go find some summer berries and enjoy!
3 C. fresh blueberries
1/2 C. sugar
1/3 C. orange juice
4 tsp. corn starch
2 tsp. water
Bring berries, sugar, and orange juice to a boil; once boiling, reduce to simmer. Simmer until thickened (about 10 minutes). Once slightly thickened, whisk corn starch into water and add to berries. Stir constantly until thickened (about 1 minute). Immediately cover with plastic wrap against the filling to prevent a skin forming. Refrigerate one hour.
2 1/2 C. oats (not instant)
1 1/2 C. flour
1 C. brown sugar
1/4 tsp. salt
1 C. cold butter, cubed
Mix dry ingredients; use a pastry cutter to cut in cold butter until you reach a sandy consistency.
In a parchment-lined 9x13 pan, spread half of the crust. Pour in cooled berries; top with remaining crust by crumbling over berries. Bake at 350 for 45 minutes; cut into squares to enjoy once cooled.