Back in the day when I worked in Starbucks (shockingly over 12 years ago now – where does the time go?!) one of my favourite things from the pastry case were Organic Blueberry Bars, known by the staff as Orgasmic Blueberry Bars.
Now, I know what you’re thinking – Starbucks food is awful and I agree, but occasionally there were some good things (Cranberry Bliss Bars and Ginger Molasses Cookies were two other favourites). Blueberries are everywhere at the moment, and while the most common use for them in my house is in pancakes, I was inspired to make some blueberry bars. While these aren’t organic, they are delicious: not too sweet and almost healthy enough that you could call them breakfast in a pinch.
Blueberry bars (original recpie here, but I made some adjustments). Makes 15 bars
- 1 ½ cups self raising flour
- 115g butter (cubed or grated)
- 1 large egg
- 2 cups blueberries
- Scant ½ cup sugar
- 2tsp lemon juice (water will do in a pinch)
- 2 tsp cornstarch
- 3/4 cup oats
Preheat the oven to 175C. Line a 9x9 inch baking dish with baking paper and grease it.
Combine the flour and sugar in a mixing bowl. Add the butter and the egg, then use a fork (or your fingers) to incorporate the butter into the dry ingredients. You want it to end up as a coarse crumble. Then press ½ the crumb mixture into the bottom of the baking dish, making sure it is flat and firmly pressed into the corners.
In another bowl, whisk together the lemon juice and cornstarch. Add the blueberries and gently toss them to coat. Layer the blueberries on the top of the crumb mixture in the baking dish.
Mix the oats in with the remaining crumb mix, then sprinkle this on top of the blueberries. I like mine to be reasonably chunky, and it should almost cover the blueberries.
Bake the bars for 45 to 50 minutes until the blueberries are bubbly and the top is golden brown. Let the bars cool completely before cutting.