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Blueberry Oat Bars
SUBMITTED BY:
Deena Hubler
"Oats add crunch to the tasty crust and crumbly topping of these fruity bars from Deena Hubler of Jasper, Indiana. 'I often bake them for church parties,' she informs. 'Men expecially love them.'"
RECIPE RATING:
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(8)
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PREP TIME
20 Min
COOK TIME
25 Min
READY IN
45 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 1/2 cups sugar, divided
1/2 teaspoon baking soda
3/4 cup cold butter
2 cups fresh or frozen blueberries
2 tablespoons cornstarch
2 tablespoons lemon juice
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DIRECTIONS
In a bowl, combine flour, oats, 1 cup sugar and baking soda. Cut in butter until 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 degrees F for 25 minutes or until lightly browned. Cool before cutting.
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REVIEWS
Reviewed on Jul. 5, 2007 by Pink Lady
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Pink Lady
Jul. 5, 2007
I was a little worried at first when I made these bars that they would fall apart since the crust doesn't seem like it will hold together before you bake it. I was pleasantly suprised! These bars were yummy. The blueberry filling was tart (which I liked) and the crust and topping were perfect. I thought the recipe called for the perfect amount of sugar. Sweet enough, but not too sweet. I used regular oats (since I did not have any quick oats) and I used a 8x8 pan istead since this would have been really hard to spread across a 13x9 (especially the blueberry filling). I would suggest used more blueberries if you want to bake this in a 13x9 inch pan. The only downfall of using the smaller pan was that it took almost twice as long to bake (but I was also baking it in stoneware so that may have had something to do with it.) I would definately make these again. I took it to a fourth of july picnic and everyone seemed to like them!
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6 users found this review helpful
I was a little worried at first when I made these bars that they would fall apart since the...
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Reviewed on Jul. 13, 2008 by
QUEENSHARON00
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QUEENSHARON00
Jul. 13, 2008
I made this recipe yesterday exactly as stated with the exception of adding 1 tsp. of Cinnamon to the oat/flour mixture. There was just enough blueberries filling to spread a thin layer across the crust afterall, this is not a blueberry pie, so the amount was perfect and it had a great crunch the way bars should be. Excellent - My Family Loved Them!!! :-)
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1 user found this review helpful
I made this recipe yesterday exactly as stated with the exception of adding 1 tsp. of Cinnamon...
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Reviewed on Oct. 27, 2007 by shoms
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shoms
Oct. 27, 2007
I made it with frozen raspberries instead then sprinkled some fresh ones on the top. It was incredible!! I didn't use all the remaining crumb mixture for the topping as I thought it was already a majority of the recipe. Serve on a plate with a dollop of whipped cream.
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1 user found this review helpful
I made it with frozen raspberries instead then sprinkled some fresh ones on the top. It was...
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Reviewed on Aug. 9, 2008 by Sara
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Sara
Aug. 9, 2008
I used 3 cups blueberries and used 50/50 flour. It was a big hit with my husband. He wants me to freeze enough blueberries so that he can have this 1x each month.
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I used 3 cups blueberries and used 50/50 flour. It was a big hit with my husband. He wants me...
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Reviewed on Jul. 19, 2008 by
BLACKSHEEP22
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BLACKSHEEP22
Jul. 19, 2008
Absolutely delicious. I only had frozen blueberries that had been sitting in the freezer a while, but they still turned out great! Like others, I added a little cinnamon to the blueberry mixture, which really pumped up the flavor. The only problem is that hubby and I didn't eat them quickly enough, and after a couple days, the crust started getting soggy. Guess I'll have an excuse to scarf them down next time. :)
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0 users found this review helpful
Absolutely delicious. I only had frozen blueberries that had been sitting in the freezer a...
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Reviewed on Feb. 5, 2008 by
Cookinitup
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Cookinitup
Feb. 5, 2008
A few adjustsments will have to be made on this one. First l would lessen the sugar to 1c. Second l definitely would up the blueberry content to 4c. (actually l used both blueberries and blackberries. Then up the lemon juice and corn starch. Otherwise these bars are pretty good.
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A few adjustsments will have to be made on this one. First l would lessen the sugar to 1c....
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Reviewed on Dec. 9, 2007 by Eroica
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Eroica
Dec. 9, 2007
Not enough blueberries.
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Not enough blueberries.
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Reviewed on Sep. 9, 2007 by
Valerie's Kitchen
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Valerie's Kitchen
Sep. 9, 2007
I had no trouble at all fitting this into a 13 x 9 pan as the previous reviewer mentioned. The only reason I'm only giving 4 stars is that the topping was a bit dry. The taste was wonderful but would be better served on a plate and eaten with a fork since it was a bit crumbly. I think this could be remedied by using a full cup of butter. I used frozen blueberries and it worked great. I think it would also be really good with a mixed berry filling.
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I had no trouble at all fitting this into a 13 x 9 pan as the previous reviewer mentioned. ...
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