Blueberry Oatmeal Bars

When I made blueberry buckle coffee cake, I told you I hadn't been doing much baking with blueberries this summer. I've since been making up for lost time, and I'm now regretting not making this much, much sooner in berry season! I brought these to my brother-in-law's 30th birthday party a few weeks ago, knowing he is a huge fan of blueberry desserts (remember the blueberry flan from a few years ago?).
The next day I asked him what he thought of them and he broke the news that they had all disappeared before he had a chance to try them! It was then that Ryan, my father-in-law, and other brother-in-law Daniel all 'fessed up...not only had they each tried some, but they'd eaten multiple.
Although the birthday boy didn't get to enjoy these, there's no question of whether or not they were a hit! Make 'em quick, while blueberries are still easy (and inexpensive!) to find. 

One Year Ago: Summer Rice Salad and Chocolate Nutella Cookies
Two Years Ago: Amaretto Blondies and Buffalo Sloppy Joes
Three Years Ago: Balsamic Feta Slaw and Vegan Mango Banana Bread

Blueberry Oatmeal Bars

Printer-Friendly Recipe
Ingredients:
for the crust-
-1 cup all-purpose flour
-1 cup old-fashioned oats
-1/2 cup packed brown sugar
-1/4 tsp salt
-1/4 tsp baking soda
-1/4 tsp ground cinnamon
-6 tbsp butter, melted
-3 tbsp lime juice

for the filling-
-1 pint blueberries
-3/4 cup sour cream
-1/2 cup granulated sugar
-2 tbsp all-purpose flour
-1 tsp vanilla extract
-1 tsp lime zest
-1 large egg white, lightly beaten

Directions:
1. Preheat oven to 325F. Line an 11 x 7 pan with foil and spray with cooking spray. Set aside.
2. Combine flour, oats, brown sugar, salt, baking soda, and cinnamon in a medium bowl, stirring to combine. Add the melted butter and lime juice, stirring until moist. Set aside 1/2 cup of the oat mixture. Press the remaining mixture into the bottom of the prepared pan.
3. In a separate bowl, combine the blueberries, sour cream, granulated sugar, flour, vanilla, lime zest, and egg white, stirring well. Spread the mixture evenly over the prepared crust and top with the remaining oat mixture.
4. Bake for 40 minutes, or until the edges are golden. Allow to cool completely in pan on a wire rack. Cut into squares and serve chilled.
*Bars can be wrapped and stored in the fridge for up to 2 days.

adapted from Noble Pig