Are things containing blueberries ever not amazingly delicious? Of course, if you don ‘t actually like blueberries I imagine that things containing them wouldn’t taste so good. Probably. But if, like me, you can’t get enough of the purple berry they call blue, then this recipe is one you’ll make again and again and again.
I’ve tried many times to grow our own blueberries at home but I’ve never had any success. Either we don’t have the right kind of weather in Sydney or I’m battling the wallabies and bandicoots who also love these sweet berries. If I were more of a farmer-type I’d just net off my whole yard and fire up my green thumbs. Instead I just think nets look ugly.
Substitute raspberries if you hate blueberries. Substitute coconut nectar, blackstrap molasses or yacon syrup for the sugar if you absolutely have to.
Oh so yum blueberry and oat bars
3 1/2 cups blueberries (fresh or thawed frozen)
1/4 cup pure orange juice (just use water if you don’t have any)
2 teaspoons of caster sugar
2 teaspoons cornflour
1 cup old fashioned rolled oats
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
3/4 cup butter, softened
Preheat fan-force oven to 170°C. Line a 23 x 33 cm slice tin with baking paper, leaving a slight overhang on each long side (this makes getting the slice out of the pan much easier).
To make the filling: Bring blueberries, orange juice and caster sugar to the boil in a small saucepan. Reduce heat and simmer for about 10 minutes, until soft and glushy. Then whisk in the cornflour while bringing the mix back to the boil. Boil for 1 minute until thickened.
Pour the blueberry mix into a bowl, cover with plastic wrap and put into the fridge for at least an hour, overnight okay too. The mix should have the consistency of thick jam when it’s ready to use.
To make the crumb: Stir together the dry ingredients (both types of oats, flour, brown sugar, salt and bicarb soda). Rub the butter through with your hands to make a course crumb.
Put it together: Firmly press half of the crumb mix into the base of your slice tin. Use the back of a large metal spoon to smooth it flat. Top with the blueberry mix then crumble the remaining crumb over the top of the blueberry layer.
Bake for about 45 mins or until golden brown. Cool completely in the tin before placing on a wire rack to cool completely. Cut into bars or squares and serve with a nice cuppa.
If there are any leftovers after your cuppa, store in an airtight container the fridge for about a week or in the freezer for up to a month for the lunchboxes.
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Do you love blueberries? Have you ever successfully grown them?
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stephanie@stephsjoy says
I have a bag of frozen blueberries that need to be used, will have to test out your recipe Bron. 🙂
Maxabella says
I think you’ll enjoy it, Steph!
Sammie @ The Annoyed Thyroid says
I am a plant serial killer, I just can’t grow anything, no matter how hard I’ve tried. These look oats so delicious!
Maxabella says
Oats so delicious ha! x
Mandy says
Blueberries seem to grown well here (Perth). An agricultural scientist friend told me that they are originally marshland plants and so like heat, water and acidity. Ours are in pots in azalea/camellia potting mix and get hand watered a lot. You also need at least two different varieties for pollination. Despite growing well the fruit never last long enough for me to get 3.5 cups at once – I’ll still be buying frozen ones for this!
Maxabella says
Aha, the cross-polllination thing was something I thought only apples needed, so perhaps that’s my issue. I will give it another go as I do love a blueberry and they are so expensive to buy. Thanks for the tips, Mandy. x
Lisa@RandomActsOfZen says
Oh yum, these look so delicious, Bron! I love anything oaty. We just had the best apple crumble for dessert tonight, good, hearty winter food x
Dannielle@Zamamabakes says
Oh so yum alright!
I love eating blueberries especially the tangy but still sweet, firm skinned ones (I’m not too fussy, hey?)
You know the only bakes I’ve ever had blueberries in are cheesecake and muffins.
I can’t wait to give these little treasures a whirl, and I’m pretty sure the kidlets will be giving them a huge tick of approval too! A school holiday bake I’m thinking.
For the record I think nets are ugly too 😉
Thanks for joining in for yet another round of Fabulous Foodie Fridays fun!
Have a gorgeous weekend lovely lady! x
peregrinationgourmande says
Blueberries are my best friend! I love your recipe! It seems really good! xx cathy
Malinda @mybrownpaperpackages says
Anything blueberries doesn’t last long in my house. My girls even eat them frozen!
Mother Down Under says
I will be making these for lunches next week…thank you!
Sally says
Love the sound of this recipe! My son would eat blueberries by the punnet if allowed! I don’t have any quick-cook oats on the pantry though, would it still work ok is I only used rolled oats?
Maxabella says
I’d add a bit of extra butter and go for it!!