Blueberry Oatmeal Squares

Name: Blueberry Oatmeal Squares
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 8 inch cake pan
Ingredients: 2 1/2 cups rolled oats (not instant, 625 mL); 1 1/4 cups all-purpose flour (300 mL); 1 cup packed brown sugar (250 mL); 1 tablespoon grated orange rind (15 mL); 1/4 teaspoon salt (1 mL); 1 cup cold butter, cubed (250 mL); 3 cups fresh blueberries (750 mL); 1/2 cup granulated sugar (125 mL); 1/3 cup orange juice (75 mL); 4 teaspoons cornstarch (20 mL); 2 tablespoons water

Submitted by Olha7397

"Very tasty with a lot of blueberries in the centre."

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Ready In:: 1hr 5mins
Ingredients:: 11
Yields:: 1 8 inch cake pan

ingredients

2 ¹⁄₂ cups rolled oats (not instant, 625 mL)
1 ¹⁄₄ cups all-purpose flour (300 mL)
1 cup packed brown sugar (250 mL)
1 tablespoon grated orange rind (15 mL)
¹⁄₄ teaspoon salt (1 mL)
1 cup cold butter, cubed (250 mL)
FILLING
3 cups fresh blueberries (750 mL)
¹⁄₂ cup granulated sugar (125 mL)
¹⁄₃ cup orange juice (75 mL)
4 teaspoons cornstarch (20 mL)
2 tablespoons water

directions

Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.
In large bowl, whisk together oats, flour, sugar, orange rind and salt with pastry blender, cut in butter until in coarse crumbs. Press HALF into 8-inch (2 L) square parchment paper–lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.
Bake in centre of 350°F (180°C) oven until light golden, about 45 minutes. Let cool on rack before cutting into squares.
(Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).
Canadian Living Magazine: August 2007.