I am lucky enough to live a subway stop away from my sister and her family. I am also lucky enough to benefit from the goods that come out of her (husband’s) oven. This luck is how I came to have this recipe. They both popped by one evening and handed us a Tupperware, warm with these fresh blueberry squares. They were devoured within hours, and within days we had produced another batch for ourselves and to share with co-workers.
With blueberry season creeping closer to us in Southern Ontario, you owe it to yourself to bake these buttery blueberry treats. Bring them to your friends and/or family…they will thank you and likely make them feel a little luckier to have you in their lives.
3 cups fresh blueberries
½ cup white sugar
1/3 cup orange juice
4 teaspoons cornstarch
2 cups quick oats
1 cup all-purpose flour
1 cup packed brown sugar
½ teaspoon salt
½ teaspoon baking soda
¾ cup unsalted butter
- Combine blueberries, sugar, and orange juice in a small saucepan. Bring to a boil, and simmer for about 10 minutes.
- When the blueberries are tender, stir in cornstarch and boil until thickened (about 1 minute).
- Cover with plastic wrap (directly on surface of blueberry goo) and cool for at least an hour
- Combine oats, flour, brown sugar, salt and baking soda in a large bowl
- Add butter, by ‘cutting it in’ until a coarse crumbed mixture has been formed
- Preheat the Oven to 350F
- Reserve 1 ½ cups of crumb mixture for the topping
- Press remaining mixture into a greased 9 X 13 baking dish
- Spread the cooled blueberry mixture over the base
- Sprinkle the remaining crumb mixture over the top
- Bake for about 40-45 minutes, or until lightly golden on top
- Cool completely before cutting. Although these were heavenly when delivered warm, my true preference is when they are served directly out of the fridge.
Source (unchanged from):