These blueberry bars can be made with frozen or fresh blueberries which makes it possible to make all year round. They are very colorful and loaded in flavor. Picture this – a soft orange filling loaded with slightly tangy blueberries, sandwiched between a crunchy and sweet oatmeal crust. Delectable.
If you are using frozen blueberries make sure to thaw them before you incorporate them to the orange cream. And, speaking of orange cream, you can also make this recipe with lemons if you prefer. I like them both ways but you might have a preference.
Blueberry bars are always a great addition to any dessert table. They are also a nice little snack for lunch boxes or after school. Kids adore these — well so do adults.
This is what you are going to need for these delectable and heavenly blueberry bars:
Makes 24 bars
2 cups rolled oats
2 cups flour
1 cup brown sugar
¾ cups chopped nuts
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. salt
1 cup melted butter
1 egg separated
1 – 14 oz. can condensed milk
1 tsp. orange zest
1/3 cup orange juice
2 cups blueberries
Preheat the oven to 350 degrees. Line a 9×13 baking sheet with an overlapping piece of aluminum foil. Butter the foil on the bottom and sides.
Place the oats, flour, brown sugar, chopped nuts, vanilla extract, baking powder and salt in a bowl. Add the butter and mix until the dough resembles coarse crumbs. Separate 2 cups in a small bowl.
Lightly beat the egg white and add to the larger bowl of dough. Mix well. Press the dough into the pan and bake for 10 to 12 minutes. Remove pan from oven.
Whisk together the condensed milk, egg yolk, orange juice and zest. Fold in the blueberries. Spread the cream onto the cooked crust and cover with the remaining dough. Place in oven and bake for 30 to 35 more minutes – until lightly browned and filling is bubbly.
Remove from oven and cool down completely. Once it is completely cooled down remove the aluminum foil from the pan onto a board. Cut 24 bars and serve. Enjoy!