Recipe: Blueberry Oat Bars

I just took photos of these beauties and now I'm eatin' them for breakfast.  Oh boy, are these a perfect healthy snack for anytime of day.  I made these for a "Bus Stop Tea Party" and they were an easy after school snack to prepare.  Blueberries are in season and this is a nice way to use them up.  I'm sure these would freeze nicely, and are perfect to pack in luches too.

BLUEBERRY OAT BARS
from Grin and Bake It

Filling
3 cups fresh or frozen berries
1 Tbsp lemon juice
1/2 cup sugar
2 Tbsp cornstarch

Crumble and Crust
1 1/2 cups all purpose flour
1 1/2 cups rolled oats (quick-cooking or regular)
1 cup brown sugar
3/4 cup butter, softened and cut into 7-9 large chunks
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp vanilla extract

Filling: In a medium saucepan, stir together berries and lemon juice and cook medium heat until fruit is tender, about 8-15 minutes, depending on type of berries being used.

In a small bowl, whisk together sugar and cornstarch, then stir into fruit mixture. Continue cooking until mixture comes to a boil. Boil for 1-2 minutes, until thick. Scrape berry filling into a medium bowl and set aside.

Crust: Preheat oven to 350 and lightly grease a 9×13 baking pan.  I also lined the pan with parchment paper with about 1" hanging over on each side.

In a food processor (or large mixing bowl), combine flour, oats, brown sugar, butter, baking soda , salt and vanilla extract. Pulse until mixture is thoroughly blended and resembles coarse crumbs. Set aside 1 1/2 cups of this mixture in a medium bowl.

Pour remaining crumb mixture into the bottom of the prepared baking dish, spread evenly and pat down. Place filling in dollops over crust and carefully spread to cover entire surface. Squeeze reserved crumb mixture into large clumps with your fingers and sprinkle evenly over the top of the fruit filling.

Bake until golden brown, about 30 to 35 minutes. Cool completely on a wire rack before slicing.

Cut into 20 bars to serve.

Printable Recipe

Similar recipes you may like ~
Applesauce Oatmeal Bars
Martha Stewart's Jam Crumble Bars

Enjoy!

from the book "The Golden Book of Poetry"
Edited by Jane Werner
Illustrated by Gertrude Elliott
1949, Golden Press

I purchased this book from a local thrift shop.

Recipe: Lemon Blueberry Muffins

This muffins are scrumptious!  Fresh lemon paired with earthy and sweet blueberries is a perfect combination.  My family always eats the whole batch the same day I make them.

LEMON BLUEBERRY MUFFINS
from The Boston Globe

Butter (for the pan)
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
4 egg whites
1 teaspoon vanilla extract
1 tablespoon grated lemon rind
Juice of 1 lemon
1/2 cup milk
1 1/2 cups fresh blueberries, picked over for stems and leaves
Extra sugar (for sprinkling)

Set the oven at 375 degrees. Grease a 12-cup muffin pan, including top surface. Have on hand a rimmed baking sheet.

In a bowl, sift the flour, salt, and baking powder; set aside.

In an electric mixer, cream the butter and sugar. Gradually add the egg whites and mix until blended. Beat in the vanilla, lemon rind, and lemon juice.

With the mixer set on its lowest speed, beat the flour mixture into the batter alternately with the milk.

Remove the bowl from the mixer stand, and use a rubber spatula to fold in the berries. Divide the batter among the muffin cups and sprinkle the tops with sugar.

Set the muffins on the sheet. Bake for 20 to 25 minutes or until they are golden, turning the pan halfway through baking. Leave to cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.

Printable Recipe
 
Enjoy!

 

from "The How and Why Wonder Book of Sea Shells"

Written by Donalf F. Low

Illustrated by Cynthia and Alvin Koehler

1961, by Wonder Books, Inc.

This book comes from my local library.

Recipe: Blueberry Peach Salad with Thyme

Make this fruit salad to celebrate the first day of summer or anytime.  Made with fresh peaches and blueberries with ginger, lemon and thyme.  A perfect salad to take with us in the cooler for our Father's Day ride on the boat yesterday. 

The kids loved this salad and all asked for seconds.  The ginger and thyme are very pronounced but the sweetness from the peaches and blueberries add balance to this salad.

BLUEBERRY PEACH SALAD WITH THYME
from Simply Recipes

4 peaches

4 nectarines (I used 8 peaches)

1 cup of blueberries
2 teaspoons of fresh, chopped thyme (I used 1 -1/2 teaspoons dried thyme, will use less next time)
1 teaspoon of grated ginger
1/4 cup of lemon juice
1 teaspoon of lemon zest
1/2 cup of water
1/4 cup of sugar  (I used 2 packets of Truvia)
Or 1 tablespoon of agave syrup in lieu of water and sugar

If using water and sugar place them into a saucepot and bring to a boil and liquid is reduced by half into a simple syrup. Allow to cool.

Chop up the peaches and nectarines and place them in a bowl with the blueberries. Pour over the cooled simple syrup or agave syrup. Add the thyme, lemon juice, lemon zest, and ginger.

Stir and cover with plastic wrap, place in the fridge and allow to macerate for one hour. Serve.  Serves 4-8.
(I made this in the morning, then placed it into a plastic container, and we put it in the cooler until late that afternoon.  It still tastes great this morning).

Printable Recipe

Enjoy!

from "Betty Crocker's Kitchen Gardens"

by Mary Mason Campbell

pictures by Tasha Tudor

1971, Western Publishing Company