Wednesday, August 15, 2012

Blueberries

I know it has been a terribly long time since I have written anything.  And I think that maybe that's why I've been avoiding it!  How do I sum up the last 8 months?  So instead, I will pretend like I have been blogging all along and just pick up with today - that seems much more manageable!

So to begin again I picked the simple topic of blueberries!  My kids love these berries and eat them everyday by the handful.  Thankfully, they are now much more affordable and are even local (well, as local as we get in Drumheller - the grocery store has ones from Abbotsford).  Last night when I was asked to make some squares for a funeral at church today, I came across this recipe and they turned out AH-MAZE-ING!  I great way to use blueberries - and mostly pretty healthy too if you cut down on the sugar a bit :)  Enjoy!


Blueberry Oatmeal Squares

Ingredients

  • 2-1/2 cups (625 mL) rolled oats, (not instant)
  • 1-1/4 cups (300 mL) all-purpose flour
  • 1 tbsp (15 mL) grated orange rind
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) cold butter, cubed
  • 3/4 cup (175 mL) packed brown sugar
  • Filling:
  • 3 cups (750 mL) fresh blueberries
  • 1/2 cup (125 mL) granulated sugar
  • 1/3 cup (75 mL) orange juice
  • 4 tsp (18 mL) cornstarch

Preparation

Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.

In large bowl, whisk together oats, flour, sugar, orange rind and salt ; with pastry blender, cut in butter until in coarse crumbs. Press half into 8-inch (2 L) square parchment paper–lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.

Bake in centre of 350°F (180°C) oven until light golden, about 45 minutes. Let cool on rack before cutting into squares.(Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)




3 comments:

  1. so excited that you are up and blogging again! (hope we don't have to wait another 6 months!!) the recipe looks amazing. unfortunately, for me, there are no blueberries in france! i know....what the heck?!

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  2. Yeah - what the heck. But you sure get a lot of delicious stuff that we never get here!! We need to talk soon and catch up.

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  3. this looks delicious. no blueberries in france?? WHAT?

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