These bars are always a big hit and are a great way to use those fresh summer berries--though frozen blueberries work just as well. They're especially great with a scoop of vanilla bean ice cream on top. Ingredients 1 ½ cups all-purpose flour 1 ½ cups quick cooking oats 1 ½ cups white sugar, divided ½ teaspoon ground cinnamon ½ teaspoon baking soda ¾ cup cold butter 2 cups blueberries 2 tablespoons cornstarch 2 tablespoons lemon juice Directions Step 1: Preheat Pizzello oven to 375℉ (190℃). Grease a 9x13-inch baking dish. Step 2: Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust. Step 3: Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust. Step 4: Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.
