Blueberry Picnic Bars


Base and Topping

  • 1 1/2 cups uncooked oats
  • 1/2 cup flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter or margarine, melted


  • 1 1/2 cups blueberries, rinsed and drained
  • 3 tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon juice


  1. Heat oven to 350 degrees F. Line an 8-inch square baking pan with foil, letting ends extend above pan on 2 sides.
  2. In a large bowl, mix oats, flour, brown sugar, baking soda and salt.
  3. Add melted butter and stir with a fork until evenly moistened (mixture will be crumbly). Reserve 1/2 cup crumb mixture for topping.
  4. Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan.
  5. Bake for 12 minutes to set crust.
  6. Filling: In a small saucepan stir berries, sugar, cornstarch and lemon juice over med heat until simmering. Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minutes.
  7. Spoon over crust.
  8. Crumble reserved crumb mixture over top. Bake for 30 minutes.
  9. Let cool completely in pan.
  10. Lift foil by ends onto a cutting board. Peel off foil; cut into 2-inch squares.