Perhaps you might recall Megan’s Sweet Potato Casserole… or you might not, but
Heavens to Betsy, I DO!!! Megan has never failed me yet, and the record still holds. (Just wait until I post her Lemon Loaf I just made!) I tried out this AMAZING dessert, and LOVED IT. I actually used some frozen blackberries I had put up after picking this fall. SO yummy! Thanks for the recipe, Megan… by all means, keep them coming!!!
Blueberry Oat Bars (From Megan Naess)
1-1/2 cups flour (I try to use whole wheat)
1-1/2 cups quick cooking oats
1-1/2 cups sugar, divided
½ teaspoon baking soda
¾ cup cold butter
2 cups fresh or frozen blueberries
2 tablespoons cornstarch
2 tablespoons lemon juice
In a bowl, combine flour, oats, 1 cup sugar and baking soda. Cut in butter until the mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. Baking pan; set aside.
In a saucepan, combine blueberries, cornstarch, lemon juice, and remaining sugar. Bring to a boil;
boil for 2 minutes, stirring constantly. Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375° for 25 minutes or until lightly browned. Cool before cutting. Yield: 2-1/2 to 3 dozen.
Note: The last time I made this, I thought it needed more filling so I doubled the amount of blueberries and cornstarch, used the juice from one lemon, and I thought it was better that way. (I didn't add any more sugar to the blueberries.)