1¼ cups plain flour also known as all-purpose flour
¾ cupbrown sugar
1 tablespoongrated orange or lemon rind
1/4teaspoonsalt
1 cupcold butter, cut in cubes
Instructions
Put the blueberries, sugar and orange juice in a medium saucepan and heat over medium heat until they come to a boil, stirring occasionally so they do not stick.
Reduce the heat and simmer for about 10 minutes or until the blueberries have softened.
Whisk the cornstarch into the cold water until smooth.
Whisk the cornstarch and water mixture into the blueberry mixture and bring it to the boil again.
Stir constantly until the blueberry mixture has thickened.
Transfer the mixture to a bowl and set it aside to cool for about an hour.
When the blueberry mixture is cool, it's time to move on with the recipe.
Put the oats, flour, sugar, grated orange or lemon rind and salt together in a large bowl.
Add the cubes of cold butter. Using a pastry blender, cut the butter into the at and flour mixture in the large bowl until the mixture resembles coarse crumbs.
Line the 8 x 8 inch square pan with baking paper.
Press half the crumb mixture into the pan.
Spread the cooled blueberry filling on top, spreading it out carefully over the crumbs so that it is even. Be careful not to press too hard as you do not want the crumbs in the filling.
Sprinkle the remaining crumbs over the top of the blueberry filling mixture. Press down lightly.
Bake at 350℉ (180℃ ) for about 45 minutes or until the top is lightly golden.
Remove the pan from the oven and cool on a wire rack before cutting into squares.
Blueberry Squares will keep covered in the fridge for up to 2 days, or wrap in heavy duty aluminium foil and freeze for up to 2 weeks.