Berry Streusel Bars

This is a really quick recipe.  I made it for an Easter party in school tomorrow, as I have a student with egg allergies so am always looking for something they will enjoy but will all be able to eat.  I have issues with making a difference in kids because of allergies, so won’t make cakes or anything with eggs.

I had a bag of mixed frozen berries, not just blueberries, and in my head the 1 cup of frozen blueberries called for translated to 1 1/2 cups of mixed berries as I figured that a cup of blueberries would spread further than a cup of mixed berries.   It made sense to me at the time and it still seems to be about right as when I spread it on the topping it was about the right amount.

I made it in a round cake tin as I don’t have a square one here.  It worked out perfectly.

Streusel Berry Bar

Berry Streusel Bars

  • 1 1/2 cups quick or old fashioned oats
  • 1 1/4 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 3/4 cup butter, melted
  • 1 cup fresh or frozen blueberries (do not thaw)
  • 1/3 cup raspberry or strawberry preserves
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon grated lemon peel (optional)

Heat oven to 350°F (175°C).

In large bowl, combine oats, 1 1/4 cups flour, sugar and margarine; mix until crumbly. Reserve 1 cup oat mixture for topping. Press remaining oat mixture evenly onto bottom of ungreased 8 or 9-inch square baking pan.

Bake 13 to 15 minutes or until light golden brown. Cool slightly on wire rack.

In medium bowl, combine blueberries, preserves, 1 teaspoon flour and lemon peel, if desired; mix gently. Spread evenly over crust to within 1/2-inch of edges. Sprinkle with reserved oat mixture, patting gently.

Bake 20 to 22 minutes or until light golden brown. Cool completely in pan on wire rack.

Cut into bars. Store tightly covered.  Makes 16 bars.

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