Blueberry-Oat Bars

Recipe adapted from Byerly's/Lund's Magazine by Kristin @ thekitchensinkrecipes.com

2 cups old-fashioned rolled oats
2 cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, chilled
1 cup milk
1 tablespoon fresh-squeezed lemon juice
2 teaspoons pure vanilla extract
1/2 cup sugar
1 tablespoon cornstarch
2 1/2 cup frozen blueberries
2 tablespoons brown sugar

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, line with a piece of parchment (allowing the sides to hang over the pan) and butter the parchment.

In a medium bowl, whisk together the oats, flour, baking powder and soda, salt and cinnamon. Using the large holes of a box grater, shred the butter into the flour-oat mixture. Using your finger tips, work in the butter until the mixture resembles pebbles or rice.

I a small bowl, whisk together the milk, lemon juice and vanilla. Using a fork, stir the milk mixture into the flour-oat-butter mixture, until just combined.

In the bowl of a food processor, pulse the sugar and cornstarch several times. Add 1 cup of the blueberries and pulse until the berries are minced. Transfer to a small bowl and stir in the remaining whole blueberries.

In the prepared pan, press half of the oat mixture into the bottom. Spread the blueberry mixture even over the pressed-in oats. Dollop the remaining oat mixture on top of the blueberry mixture, spreading evenly. Sprinkle with brown sugar.

Bake 50 to 55 minutes, until the blueberry mixture is bubbling and the oat mixture is golden brown. Transfer to a cooling rack and allow to cool completely in the pan. Remove and slice into square- or rectangle-shaped bars.