Blueberry Crumble Bars Recipe

A Wonderful Summer Dessert

Blueberry Crumble Bars Recipe

Twenty years ago when I was a hard working Starbucks barista, blueberry crumble cake was the fastest selling snack in the entire store.  It would arrive, fresh and warm from the bakery every morning and it would be incredibly hard to resist its sweet call.  Since then, Starbucks has switched to a blueberry bar that I think is equally good, but if you want to make one at home to satisfy your craving then this is the recipe for you.  Crumbly oats, fresh blueberries, and if you add a scoop of good quality vanilla ice cream alongside, it makes a wonderful summer dessert.


2 1/2 cups rolled oats (not instant)
1 1/4 cups flour
1 cup packed brown sugar
1 Tbsp grated orange rind
1/4 tsp salt
1 cup cold butter, cubed
3 cups fresh blueberries
1/2 cup sugar
1/3 cup orange juice
4 tsp cornstarch


  In a medium sized pot, combine the blueberries, sugar, and orange juice. Bring to a boil. Turn the heat down and allow to simmer for about 10 minutes, until tender. Whisk the cornstarch in a small bowl with 2 Tbsp of water and and then whisk into the blueberries, cooking until thickened. Remove from heat.

  Pour blueberry sauce into a bowl and cover with plastic wrap. The plastic wrap needs to be actually touching the surface of the sauce to prevent a skin from forming.

  In a large bowl, combine the rolled oats, flour, sugar, orange rind, and salt. Cut in the butter with a pastry blender until you have coarse crumbs. Actually I found this a bit difficult and ended up using my hands!

  Press about 1/2 of the mixture into a 9 inch square cake pan that has been lined with parchment paper. I can't really stress the parchment paper enough; this makes the squares really easy to remove from the pan and cut. Next, pour the blueberry filling on top of the pressed bottom and spread evenly. Top with leftover oatmeal mixture. I didn't actually use all the oatmeal mixture, I had a bit leftover.

  Bake at 350 F for about 45 minutes, until light golden and bubbly. Let cool in the pan and when cool, remove from pan and cut into squares. You can keep the squares in an airtight container in the fridge for about 2 days, or transfer to the freezer for about 2 weeks. Allow them to come to room temperature before serving-and they are especially good warmed slightly in the microwave and topped with a dollop of vanilla frozen yogurt.


Makes about 20 squares

Adapted from Canadian Living

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom