DESSERT RECIPE: Blueberry Oatmeal Squares

2 1/2-cups rolled oats (not instant)
1 1/4-cups all-purpose flour
1-cup packed brown sugar
1-tbsp grated orange rind
1/4-tsp salt
1-cup cold butter, cubed

3-cups fresh blueberries
1/2-cup granulated sugar
1/3-cup orange juice
4-tsp cornstarch

In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes
Whisk cornstarch with 2-tbsp water; whisk into blueberries and boil, stirring, until thickened, about 1 minute
Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour
In large bowl, whisk together oats, flour, sugar, orange rind and salt; with pastry blender, cut in butter until in coarse crumbs
Press half into 8-inch (2 L) square parchment paper-lined metal cake pan; spread with blueberry filling
Sprinkle with remaining oat mixture, pressing lightly
Bake in centre of 350°F oven until light golden, about 45 minutes
Let cool on rack before cutting into squares

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