Rye Blueberry Bars

Name: Rye Blueberry Bars
Yield: 16 bars
Ingredients: 420 g Blueberries; 104 g Maple syrup; 0.5 tsp Table salt; 28 g Lemon juice; 21 g Cornstarch; 1 tsp Vanilla Extract; 120 g All-Purpose Flour; 53 g Medium Rye Flour; 45 g Rolled oats; 107 g Light brown sugar; 28 g Confectioners' sugar; 0.5 tsp Table salt; 0.5 tsp Ground cardamom; 0.25 tsp Baking powder; 0.25 tsp Baking soda; 142 g Butter; 2 tsp Vanilla Extract

Blueberry filling between buttery rye-and-oat crumbs.

3 hours 18 minutes16 bars

Ingredients

Ingredients for16 bars
Ingredient	Amount
Filling
Blueberries	420 g
Maple syrup	104 g
Table salt	0.5 tsp
Lemon juice	28 g
Cornstarch	21 g
Vanilla Extract	1 tsp
Crust and topping
All-Purpose Flour	120 g
Medium Rye Flour	53 g
Rolled oats	45 g
Light brown sugarPacked.	107 g
Confectioners' sugarSifted.	28 g
Table salt	0.5 tsp
Ground cardamom	0.5 tsp
Baking powder	0.25 tsp
Baking soda	0.25 tsp
ButterCold.	142 g
Vanilla Extract	2 tsp

Method

1
Cook blueberries with maple syrup and salt. Stir in the lemon-cornstarch slurry until thick, add vanilla and cool.
2
Heat the oven to 190°C/375°F and line a 20cm square pan. Mix dry crust ingredients and work in butter.
3
Press half the crumbs into the pan; bake 15–20 minutes and rest 10 minutes. Spread over filling and remaining crumbs.
4
Bake another 25–30 minutes until bubbling and browned. Cool fully before cutting.