Blueberry Oat Squares - Starbucks Copycat
photo by lilsweetie
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
24 squares
- Serves:
- 24
ingredients
- 2 cups quick-cooking oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 3⁄4 cup butter, softened
- 3 cups fresh blueberries
- 1⁄2 cup sugar
- 1⁄3 cup orange juice
- 4 teaspoons cornstarch
directions
- Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
- Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
- Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
- Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).
Reviews
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Ex starbucks barista. The orange juice is gross. I substituted it for water and vanilla extract with a splash of lemon juice. I added an extra cup of oats and half cup of flour for crust...the butter goes a long way..3/4 cups..and extra blueberries.. 3 bags frozen 12 oz...i eyeballed the cornstarch to preffered thickness. Much better without orange juice. I added cinnamon in the crust too
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My daughter and I tried these at Starbucks and really enjoyed them. She found this recipe and I tried it today. I substituted thawed frozen berries but otherwise followed the recipe exactly. They are absolutely delicious; we both think they are even better than Starbucks and a fraction of the price .
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Tweaks
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I made the filling with frozen blueberries which worked well. For the topping, I omitted the salt and added in grated, frozen butter along with a tablespoon of peanut butter. Instead of letting it cool and cutting it into bars we had it straight out of the oven like a British crumble with some single cream - very tasty!
RECIPE SUBMITTED BY
i'm 25 years old and have had a passion for baking ever since i was 9 and baked my first mini whipped cream and fruit filled mini tarts. i am a dessert person all the way and a white chocolate lover. my biggest problem is that i like to bake so much that people around me can't eat fast enough to keep up. i have a baking blog at http://BUTTERCREAMBARBIE.blogspot.com