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Berry Streusel Bars

January 21, 2008

These cut really well and are a great whole-grain treat in a lunch or as an afternoon snack with tea. The original recipe used all-purpose flour, but I use white whole wheat flour — so this bar is packed with whole wheat, oats, and antioxidant-rich blueberries!

Berry Streusel Bar

Berry Streusel Bars

Adapted from Bon Appetit, September 2004


1 1/2 cups old-fashioned oats
3/4 cup all purpose flour
3/4 cup white whole wheat flour
3/4 cup firmly packed brown sugar
1/2 teaspoon baking soda
1 cup (2 sticks) chilled unsalted butter, cut into small pieces

1 12-ounce package frozen blueberries, thawed
2/3 cup raspberry jam
5 teaspoons all purpose flour
1 1/2 teaspoons grated lemon zest


For crust:
Preheat oven to 375 degrees F and butter a 13x9x2-inch glass baking dish. Combine the oats, flours, brown sugar and baking soda in a medium bowl. Add butter; rub with fingertips until mixture resembles coarse meal. Press half of the crumb mixture onto bottom of prepared pan; reserve the other half. Bake the crust it until light brown, about 15 minutes. Cool slightly.

For filling:
Mix blueberries, jam, flour and lemon zest in bowl.

Spread filling over crust. Sprinkle remaining crumb mixture over. Bake until topping is golden, about 35 minutes. Cool in pan. Cut into squares and serve.

Makes about 24.

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