These Lemon Blueberry Oatmeal Bars are everything you could want from a homemade sweet treat. They have a crisp base, a delicious centre of plump blueberries, brightened by the tang of lemon zest and juice, and a crisp crumble topping. If you love an easily made sweet snack or dessert that the whole family will enjoy, then this recipe is for you. You can have them prepared and baked in about 45 minutes. The hardest part is waiting for them to cool down. It doesn’t come much easier than this!
I love anything lemon and blueberry and these bars are no exception! Delicious and filling and satisfying!
- Helen
Why You'll Love This Recipe:
- You can bake a batch of these Lemon Blueberry Oatmeal Bars with minimal effort using, readily available ingredients.
- It only takes about 40 minutes to make and bake the bars. However, you will need to be patient while waiting for them to cool!
- No special equipment is required – you simply combine the ingredients in a bowl.
- The whole-grain rolled oats give the bars a very pleasing texture, which beautifully complements the fruit-filled blueberry centre.
- Like my Lemon Curd Cake and Caramel Oatmeal Bars, the base and the crumble topping are made from the same mixture. After pressing the base into the tin and covering it with plump, lemon-infused blueberries, you simply crumble the remaining mixture over the top and bake. Easy and delicious.
- They are a guaranteed crowd-pleaser, enjoyed by children and adults alike, and you can add them to school lunch boxes as they are nut-free.
Recipe Inspiration: a variation of my Easy Jam Bars - such a great base recipe, and there are so many filling options. We love the combination of lemon and blueberry.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- All-purpose/plain flour – this recipe has been tested with regular wheat flour and gluten-free all-purpose flour. Either will work well.
- Rolled oats – old-fashioned rolled oats are best for this recipe. Use certified gluten-free if you require.
- Salt – use a small amount of sea salt to boost the flavours.
- Baking/bicarbonate of soda – acts as a raising agent. It is not the same as baking powder.
- Butter – adds richness and flavour. We use unsalted butter for the base/topping.
- Brown sugar – we use light brown sugar which adds a slight caramel flavour.
- Vanilla extract – for the best result, use vanilla which is naturally extracted, not artificially flavoured.
- Blueberries - I have used fresh blueberries. They have great flavour and are sweet and juicy.
- Corn flour/starch – helps to thicken the juices from the blueberries, preventing your oatmeal base from becoming soggy. When making gluten-free, always check the label to ensure the product is suitable.
- Lemon zest and juice - lemon and blueberries are a classic flavour combination. The acidity of lemon highlights the sweetness of the blueberries. Be sure to zest your lemon before juicing it.
Variations:
Lemon zest and juice – orange zest and juice are a great substitute.
Spice – cinnamon or ground nutmeg are great companions to blueberries.
How To Make Blueberry Oatmeal Bars:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Make the base/topping mixture:
In a large bowl, combine the flour, oats, salt and baking soda. In a smaller bowl, combine the melted butter, brown sugar and vanilla.
Add the wet ingredients to the dry ingredients and mix well. Reserve approximately 150 g (5.2 oz) of the mixture for the topping.
2 – Add the base to your tin:
Press the remaining mixture into your prepared tin and bake in your preheated oven for 12 minutes or until a pale golden colour.
3 – Make the blueberry filling:
While the base is baking, combine the blueberries with the corn flour, lemon juice, zest and brown sugar. Stir until well combined.
4 – Add the filling to your base:
Once the base is ready, top immediately with the fruit mixture, spreading evenly.
5 – Top the bars with the crumble:
Sprinkle the remaining oatmeal mixture over the top.
6 – Bake the bars:
Bake for a further 22-25 minutes, or until the top is cooked through and a light golden brown.
Remove from the oven and set aside to cool for 30 minutes in the tin, before placing in the fridge for a further 30 minutes or until completely cool. Once cool, the slice can be cut into bars.
Hint: thoroughly cooling the bars before cutting is essential, or they will fall apart.
Tips for Success, Storage and FAQs:
The bars will be at their best for the first two days but will last for four (they will just soften a little). Keep them in the fridge in an airtight container; remove them about 10 minutes prior to serving.
Yes, they freeze well. Allow the bars to cool completely, then put them in an airtight container. When storing them in layers, place a sheet of baking paper between the layers so that they don’t stick. Thaw them overnight in the fridge.
You will also find recipes for Nutella Bars, Peanut Butter Bars and Jam Bars on the blog. They are all so delicious and very simple to prepare. Some other suggested fillings are listed below.
Top Tip:
To make it easier to lift the Lemon Blueberry Oatmeal Bars out of the baking tin, I recommend that you leave a small amount of overhang when lining the pan with baking paper.
The Lemon Blueberry Oatmeal Bars must be completely cooled before being cut. Otherwise, they will fall apart.
Serving Suggestions:
The Lemon Blueberry Oatmeal Bars are very versatile. Some suggestions to enjoy them are:
- For morning or afternoon tea – delicious with a cup of coffee!
- They are great as an after-school snack.
- As an easy breakfast when time is short.
- They travel well, so are ideal for picnics, potlucks or lunch boxes.
- Add some to a cellophane bag and tie with a pretty ribbon. They are a lovely homemade edible gift.
- As a dessert, with whipped cream.
These Lemon Blueberry Oatmeal Bars are a guaranteed crowd-pleaser. They will be enjoyed by children and adults alike and you will love how easy it is to make them. They are certain to become a regular part of your baking repertoire.
Alex xx
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Lemon Blueberry Oatmeal Bars
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Base and Crumble Topping:
- 1 ½ cups (225 g) all-purpose/plain flour See Note 1
- 1 ½ cups (120 g) old-fashioned rolled oats See Note 2
- ½ teaspoon coarse sea salt
- ½ teaspoon baking/bicarb soda
- ¾ cup (185 g) butter - melted
- ½ cup (100 g) light brown sugar
- 2 teaspoon vanilla extract
For the Blueberry Filling:
- 255 g (9 oz) fresh blueberries See Note 3
- 3 teaspoon corn flour/corn starch
- 1 tablespoon lemon juice - freshly squeezed See Note 4
- 2 teaspoon lemon zest - finely grated
- 2 tablespoon light brown sugar
Instructions
- Preheat your oven to 175 Degrees C (350F).
- Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper. (Allow an overhang with the baking paper - it makes it easier when removing the slice!)
- In a medium-sized bowl, add the flour, rolled oats, salt and baking soda. Mix well.
- Melt your butter. Add this to another bowl, and combine with the vanilla and brown sugar.
- Combine the contents of both bowls, and mix well.
- Firmly press about ¾ of the mixture into the tin.(You'll need to reserve about 150 g (5.2 oz) of the mixture).Bake for 12 minutes or until a pale golden colour.
- While the base is baking, combine the blueberries, corn flour/starch, lemon juice, zest and brown sugar in a small bowl.
- Remove the base from the oven, and immediately top evenly with the blueberry mixture.Crumble the remaining mixture, using your fingers, over the top of the blueberries.
- Return to the oven, and bake for a further 22-25 minutes or until the topping is cooked through and a light golden brown.
- Remove the bars from the oven, and allow them to cool for 30 minutes on your bench.
- Put the slice in the fridge, and chill for a further 30 minutes or until completely cool. Cutting the bars while too warm will cause them to fall apart. Remove the slice from the tin, and cut it into squares.
Notes
- Flour: use a gluten-free all-purpose/plain flour if you require it - this has been tested and works perfectly.
- Rolled oats: use gluten-free oats if required.
- Blueberries: if they're not in season and you'd prefer to use Blueberry Jam, check out my Jam Oatmeal Bars recipe.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
- Chill the bars: the Blueberry Bars really need to chill before cutting, otherwise, they will fall apart.
- Storage: store in an airtight container in the fridge. The bars will be at their best for the first two days but will last for four (they will just soften a little). Remove them about 10 minutes prior to serving.
- Freezing: allow the bars to cool completely, and then put them in an airtight container before placing them in the freezer. If storing them in layers, place a sheet of baking paper between the layers so they don’t stick. Thaw them at room temperature. Freeze for up to two months.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Helen says
I love anything lemon and blueberry and these bars are no exception! Delicious and filling and satisfying!
Alexandra Cook says
Thank you for making my recipe, Helen!
I am so pleased you enjoyed the bars. Alex xo