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Quick Blueberry Streusel (Platz)

It's blueberry season, or soon will be, for those of us living in this part of the country. As a child I reluctantly used to go picking in the summer to make some spending money, but now I find it very relaxing to get out there among the rows and rows of berries. Especially with some good company, to eat, enjoy the sun and anticipate the desserts that will come.
This delicious crumb cake is the easiest and quickest you will ever make, with the base and crumb topping made of the same mix.

Ingredients:
  • 2 cups flour
  • 1 cup sugar
  • 3/4 cup butter (room temperature)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 egg beaten with fork in meas. cup, then filled to 1 cup with buttermilk
  • 2 cups blueberries
Method:
  1. Mix butter into flour and sugar with pastry blender until well blended and crumbly. 
  2. Set 1 1/4 cups aside for topping. 
  3. To the first, bigger part of the mix, add baking powder and soda, then stir in combined egg and buttermilk 
  4. Spread into greased or parchment paper lined 9 x 13 pan. Sprinkle with 2 cups blueberries and reserved crumb mixture. Squeeze to make crumb clusters as you drop them by handfuls.
  5. Bake in upper part of oven (important)  at 375F for 35 - 45 min. Cool or serve warm with ice cream.

Blueberry Oat Bars



It's summer time and today I'm happy to share with you a blueberry bar that can't be resisted.  I tasted this last year at Berry Bounty Farms which is a family owned and operated berry stand, just a few kilometers down the road on Chilliwack Central.  They also love to use our MGCC recipes.
This is one stop you can't miss.  Check it out and you will be greeted by a friendly smile, a fresh glass of raspberry juice and a sample of baked goodies.

Blueberry Oat Bars
  • 4 cups fresh blueberries
  • 1/2 cup orange juice
  • 5 teaspoons corn starch
  • 1 cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 1 tsp almond flavor
  • 2 cups flour
  • 2 cups rolled oats
  • 2 teaspoon baking powder
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a 9x13 inch pan.
  3. Bring blueberries and orange juice to a boil in a sauce pan.
  4. Reduce heat and simmer about 10 minutes.  
  5. Whisk in cornstarch and boil, stirring until thickened, about 1 minute.
  6. Cover with saran wrap and refrigerate or cool up to 30 minutes.
  7. Beat butter and sugar in a medium bowl until smooth and fluffy. 
  8. Add almond extract.
  9. Mix in flour, baking powder and oats until mixture is crumbly.  
  10. Reserve 1 cup crumb mixture for topping.
  11. Pat remaining crumb mixture into cake pan.
  12. Spread cooled blueberry topping evenly over crust.
  13. Sprinkle with remaining crumb mixture.
  14. Bake 30-40 minutes until lightly browned.