Ah-ye-ah! Local blueberry season — finally!
It’s been bright and sunny around here and I’ve been mostly trapped inside, running about for work, or interviews, or trial shifts, or chores, or other general nuttiness. Yeah — that last job didn’t really work out.
To put it nicely: it sucked. Big time — and that’s putting it nicely. Place has big problems, doesn’t give a damn about good pastry, and is hemorrhaging money like nobody’s business.
Oh, well. Not my problem anymore!
I had the sense to a least leave on good terms, though — no one needs enemies in a small industry (especially since word tends to get around) — and now I’ve been interviewing at some really professional places. Cross your fingers for me!
So, in the spirit of summer and having no time, I bring you a recipe that’s easy as loafing around at the beach and quick as a ravenous mosquito.
This recipe is also infinitely adaptable: wanna use fresh cherries, blackberries, or strawberries instead? Go for it!
Change up the citrus (lime and blackberries!), add a pinch of cinnamon (with strawberries!), a bit of fresh thyme (with cherries!), or throw in a handful of nuts or chocolate chips. These bars are dense, chewy, and not-too-sweet.
They freeze well and keep moist for days if stored in an airtight container.
Blueberry Oatmeal Breakfast Bars
*inspired by Martha Stewart
- 1/2 cup (112g) butter, melted
- 3/4 cup (150g) sugar
- 2 tablespoons (42g) honey
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup (160g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (115g) old-fashioned oats, plus a little more for sprinkling on top
- 1 cup (140g) fresh blueberries
- zest of 1 orange or lemon
Preheat the oven to 325°F/162°C. Line a 8 x 8 baking pan with parchment paper.
Sift the flour, baking powder, and salt together. Set aside.
In a pot big enough to fit all your ingredients, melt the butter over low heat.
Remove the pot from the heat and add the sugar, honey, and vanilla extract. Using a spatula or wooden spoon, stir until the mixture looks smooth, then stir in the egg until evenly incorporated.
Fold in the sifted flour mixture — once the flour is almost completely absorbed, add the old-fashioned oats and mix to distribute evenly.
Gently fold in the fresh blueberries and citrus zest.
Pour the batter into the prepared pan and smooth the top. Sprinkle a small handful of old-fashioned oats over the top.
Bake for 35 ~ 40 minutes, or until the top looks puffed and golden all over.
Let cool in the pan until safe to handle.
Cut into bars and enjoy with your morning cup of tea!
Or an afternoon cup of tea… or an after-dinner cup of tea… or no tea at all. Good anytime — especially if you’re on the run!