I have written many posts before about my cousin Esther and her wonderful cakes, but Esther is also an amazing all round cook. These squares are just another one of the wonderful dishes she makes, and if you like blueberries, you really, really, need to try them. The recipe is originally from Canadian Living magazine.
3 cups fresh blueberries
½ cup granulated sugar
⅓ cup orange juice
4 teaspoons corn starch
2½ cups rolled oats
1¼ cups all purpose flour
1 cup brown sugar
1 tablespoon grated orange rind
¼ teaspoon salt
1 cup cold butter, cubed
In a saucepan, bring the blueberries, sugar and orange juice to a boil. Reduce the heat and simmer for about 10 minutes or until tender. Whisk the cornstarch with 2 tablespoons of cold water, and then whisk into the blueberries. Boil, stirring until thickened. This will take about 1 minute. Place in a bowl, and put plastic wrap right on the surface to prevent a skin forming. Refrigerate until cooled. This will take about an hour.
Meanwhile, whisk the oats, flour, sugar, orange rind and salt together in a large bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
Press half the mixture into an 8 inch square cake pan lined with parchment paper. Spread the blueberry filling on top, and then sprinkle with the remaining oat mixture. Press down lightly.
Bake at 350℉ (180℃ ) for about 45 minutes or until the top is lightly golden. Let cool on a rack before cutting into squares.
These squares can be kept covered in the fridge for up to 2 days, or you can wrap them in heavy duty foil and freeze for up to 2 weeks.