Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Very tasty with a lot of blueberries in the centre.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Bake in centre of 350°F (180°C) oven until light golden, about 45 minutes. Let cool on rack before cutting into squares.
  4. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).
  5. Canadian Living Magazine: August 2007.

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