Rye Blueberry Bars

INGREDIENTS

Crust and topping

• 1 cup (120g) Bolted All Purpose Flour

• 1/2 cup (53g) Bolted Rye Flour

• 1/2 cup (45g) Raw Rolled Oats

• 1/2 cup (107g) light brown sugar or dark brown sugar, packed

• 1/4 cup (28g) confectioners' sugar, sifted if lumpy

• 1/2 tsp table salt

• 1/2 tsp cardamom

• 1/4 tsp baking powder

• 1/4 tsp baking soda

• 10 Tbs (142g) butter, cold; cut into 1/2" cubes

• 2 tsp Pure Vanilla Extract

Filling

• 3 cups (420g) blueberries, fresh preferred

• 1/3 cup (104g) maple syrup

• 1/2 tsp table salt

• 2 Tbs (28g) lemon juice

• 3 Tbs (21g) cornstarch

• 1 tsp Pure Vanilla Extract

INSTRUCTIONS

Crust and Topping:

Preheat the oven to 375°F and prepare an 8" square pan with a parchment sling, then lightly grease the sides.

In a large bowl, combine the flours, oats, sugars, salt, cardamom, baking powder, and baking soda. Add the butter and vanilla and mix at low speed using an electric hand mixer until the mixture is crumbly. Aim for pea-sized butter and a mixture that holds together when squeezed.

Filling:

In a medium pot, combine the blueberries, maple syrup, and salt. Cook over medium-low heat for about 4-6 mins, stirring occasionally, until the blueberries begin to release their juices. Lightly mash some of the blueberries with a flexible spatula. Increase the heat and bring the mixture to a boil.

In a small bowl, stir together the lemon juice and cornstarch until smooth, making a slurry. Stir the slurry into the blueberry mixture and boil for 30 seconds (and no longer), then remove from heat. The mixture will visibly thicken. Stir in the vanilla and set aside to cool.

Transfer half of the crumbs (~2 cups) to the prepared pan. Evenly distribute the crumbs, then use your hands to press firmly into the edges and corners. Refrigerate the remaining crumbs until ready to use as the topping. ​​Bake the crust for 15 to 20 mins, or until well browned. Remove from the oven and cool for 10 mins.

Transfer the blueberry filling to the pan and gently spread evenly over the crust. Remove the remaining crumbs from the fridge and sprinkle evenly over the top of the blueberry filling. Return the bars to the oven and bake for 25 to 30 minutes, until the crumbs are brown and the filling is bubbling around the edges.

Remove the blueberry bars from the oven and allow them to cool completely in the pan before using the parchment to transfer them to a wire rack. Slice and serve at room temperature.

Storage: Blueberry bars are best enjoyed the same day they're baked. Leftovers can be covered and stored at room temperature for several days.