Blueberry Oat Bars
 
 
Ingredients
  • 2½ cups flour (I used 1¼ cups all-purpose, 1¼ cups whole wheat)
  • ⅔ cup sugar
  • ½ teaspoon salt
  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, at room temperature, divided
  • ½ cup old-fashioned oats
  • ¼ cup packed dark brown sugar
  • ¾ cup blueberry preserves (I used huckleberry and damson preserves)
  • ¾ cup blueberries (I used frozen and thawed berries)
  • 1 tablespoon lemon juice
Instructions
  1. Preheat oven to 375 degrees. Line a 13x9 baking pan with foil, leaving an overhang on the sides to use to lift the bars out afterward. Spray the foil with nonstick cooking spray.
  2. Add the flour, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix briefly on low speed to combine. Cut 2 sticks of butter into pieces and add a little at a time, continuously mixing. When you've finished adding the butter, continue mixing on low speed until the butter has been broken down into small pieces and the mixture resembles wet sand.
  3. Transfer 1¼ cups of this crust mixture to another bowl and set aside. Dump the remaining crust mixture into the prepared pan and press into an even layer. Bake for about 15 minutes, or until the edges of the crust turn golden brown and it is set.
  4. While it bakes, make the streusel topping. Add the oats and brown sugar to the bowl with the reserved crust mixture. Stir to combine. Cut the remaining 2 tablespoons of butter into pieces and use your fingers to work the butter into the dry ingredients until combined.
  5. Make the filling by combining the preserves, blueberries, and lemon juice in a bowl. Use a fork to mash the blueberries a bit.
  6. When you remove the crust from the oven, add the filling directly on top of the hot crust. Spread in a thin, even layer. Sprinkle the streusel topping over the filling, but don't press it into the filling.
  7. Bake for 20-25 minutes, or until the filling bubbles and the streusel has browned. Remove the pan to a wire rack and let the bars cool to room temperature, 1-2 hours. Lift the bars from the pan and cut into squares for serving. Store in an airtight container at room temperature.
Recipe by the ringers at https://www.theringers.co/2013/12/the-12-days-of-cookies-day-7-2/