Modelled after, and made with the same method as, a traditional Date Square, this wholesome Orange-Scented Blueberry Oat Square features a delectable blueberry filling sandwiched between a sweet and buttery orange-scented oatmeal crumb base and topping.
I have a number of followers who have expressed an interest in recipes sized for the smaller household and it was with this in mind that I have prepared this square, sized to fit a small 7” square baking pan that will yield nine (9) nice-sized pieces.
For anyone who has a toaster oven, they will likely know that there is a whole series of baking pans on the market, created especially for these small ovens, and the 7” square baking pan used for this recipe is from that series of small-scale baking pans.
These pans can usually be found in department stores in close proximity to where the toaster ovens are sold. The pans can, of course, be purchased online and they can sometimes be found at stores like Winners, HomeSense, Marshalls, and HomeGoods (US) as well as specialty kitchen supply stores. My 7” square baking pan is the KitchenAid brand. These smaller pans are ideal for households of one or two people.
I use highbush blueberries in this recipe. I have access to a wonderful highbush blueberry u-pick farm in North Tryon, here in PEI, and I make good use of the high-quality berries which have a long shelf life and wonderful flavor. These berries freeze very well and hold their shape, tending not to go mushy or freeze together in a wet clump.
Highbush blueberries are available in a number of varieties and sizes ranging from small to quite large. For this recipe, it really does not matter what particular variety of highbush blueberries are used (though two of my favorites are Northland and Duke varieties), or their size, since the recipe calls for 12 ounces of whatever size of highbush blueberries are used.
That’s the great benefit of using weight measures in baking as there is no question as to how many cups of an ingredient are needed, whether the measuring cup used is 6, 7, or 8 ounces (depending on brand of measuring cup used – no they are not all created equal, unfortunately), how well packed or filled the cup measures are, or what particular size of highbush blueberries are used (it will, for example, take a lot more small berries to fill a cup than it will if very large berries are used). Twelve ounces will be twelve ounces regardless and, therefore, will be a much more accurate measure for success. I highly recommend that any cook or baker invest in a set of digital scales which are widely available today at quite reasonable prices.
While this square is not difficult to make, it takes a bit of planning and advance preparation as the blueberry filling must be made ahead of time and chilled completely. I usually make the filling the night before I plan to make the square.
Once the filling has been made, be sure to cover it tightly with plastic wrap to prevent a ‘skin’ from forming on the filling. Let the filling cool to room temperature then refrigerate for several hours, or overnight, until it is completely chilled. This will also help the filling to thicken further. The filling should yield approximately 1½ cups.
Use quick-cooking rolled oats (not instant) for this recipe. Mix the dry ingredients and orange zest thoroughly then cut in the cold butter with a pastry cutter until the mixture is crumbled into pea-sized pieces.
This square can easily be made gluten-free by using gluten-free quick cooking rolled oats and gluten-free 1-to-1 baking flour and ensuring, of course, that all other ingredients used in the recipe are indeed gluten free.
Use approximately a good 1½ cups of the crumb mixture to form the base for the square. Don’t hard-pack the crumbs into the pan. Simply distribute them evenly in the pan and gently and lightly press the crumbs into place. Spread the chilled blueberry filling evenly over the base and give the pan three to four gentle shimmies to further even out the filling. Sprinkle the remaining crumbs evenly over the top of the filling and bake until the crumb topping is golden tanned, about 40-45 minutes. Let the square cool completely in the pan on a wire rack before cutting into squares.
This Orange-scented Blueberry Oat Square can be made with either fresh or frozen highbush blueberries. While the square is best served fresh, it does freeze quite well so is a nice treat to have on hand. Store squares in an airtight container in the refrigerator for up to three days or freeze for longer storage.
Orange-scented Blueberry Oat Square
Ingredients:
Filling:
12 oz highbush blueberries
¼ cup + 2 tbsp granulated sugar
3½ tbsp orange juice
1/16 tsp nutmeg
1/16 tsp cinnamon
3½ tsp cornstarch
Crumb Mixture:
1¼ cups quick cooking rolled oats (gluten-free, if required)
2/3 cup all-purpose flour (gluten-free 1-to-1 baking flour, if required)
½ cup brown sugar, lightly packed
½ tsp baking soda
1/8 tsp salt
1/16 tsp nutmeg
1/16 tsp cinnamon
½ tbsp finely grated orange zest
½ cup cold butter, cubed into ½“ pieces
Method:
Filling:
Combine blueberries, sugar, 2½ tbsp orange juice, and spices in small saucepan over medium heat. Bring mixture just to the boiling point then reduce heat to low and cook 10-12 minutes, or until blueberries break down and release their juices. Stir periodically.
Whisk cornstarch with remaining 1 tbsp of orange juice until smooth. Temper mixture by stirring in a tablespoon of the hot blueberry filling. Transfer cornstarch mixture to the blueberry filling. Increase heat slightly and cook, stirring constantly, until the mixture thickens, apx. 2-3 minutes. Remove filling from heat and cool slightly for about 15 minutes then stir and cover tightly with plastic wrap to prevent a skin from forming on the filling. Cool filling to room temperature then refrigerate for several hours or overnight until filling is completely chilled.
When ready to assemble and bake square, position oven rack in center of oven and preheat oven to 350°F. Line 7”x7” baking pan with parchment paper, allowing the paper to extend above pan edge by approximately 1½”. This excess paper will be the ‘handles’ which will be used, post-baking, to lift and remove cooled square from pan for ease of cutting. Spray parchment-lined pan lightly with non-stick cooking oil.
Crumb Mixture:
In medium-sized bowl, combine the rolled oats, flour, brown sugar, baking soda, salt, and spices. Mix well. Stir in the orange zest. Add the cubed cold butter and, using a pastry cutter, cut in the butter until mixture is crumbled into pea-sized pieces.
To Assemble Square:
Lightly press approximately 1½ cups of the crumb mixture evenly into the prepared pan. Spread the base evenly with the chilled blueberry filling. Gently shimmy the pan 3-4 times to further even out the filling. Sprinkle remaining crumb mixture evenly over the blueberry filling.
Bake square in center of oven rack until the crumb topping is golden tanned, approximately 40-45 minutes. Let square cool completely in the pan on wire rack. Using the 1½“ parchment paper overhang as ‘handles’, carefully lift square from pan, peel away parchment paper, and cut into squares.
Store squares in airtight container in refrigerator for up to three days or freeze for longer storage.
Yield: Apx. 9 servings
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
Orange-Scented Blueberry Oat Square
Ingredients
Filling:
- 12 oz highbush blueberries
- ¼ cup + 2 tbsp granulated sugar
- 3½ tbsp orange juice
- 1/16 tsp nutmeg
- 1/16 tsp cinnamon
- 3½ tsp cornstarch
Crumb Mixture:
- 1¼ cups quick cooking rolled oats (gluten-free, if required)
- 2/3 cup all-purpose flour (gluten-free 1-to-1 baking flour, if required)
- ½ cup brown sugar, lightly packed
- ½ tsp baking soda
- 1/8 tsp salt
- 1/16 tsp nutmeg
- 1/16 tsp cinnamon
- ½ tbsp finely grated orange zest
- ½ cup cold butter, cubed into ½“ pieces
Instructions
Filling:
-
Combine blueberries, sugar, 2½ tbsp orange juice, and spices in small saucepan over medium heat. Bring mixture just to the boiling point then reduce heat to low and cook 10-12 minutes, or until blueberries break down and release their juices. Stir periodically.
-
Whisk cornstarch with remaining 1 tbsp of orange juice until smooth. Temper mixture by stirring in a tablespoon of the hot blueberry filling. Transfer cornstarch mixture to the blueberry filling. Increase heat slightly and cook, stirring constantly, until the mixture thickens, apx. 2-3 minutes. Remove filling from heat and cool slightly for about 15 minutes then stir and cover tightly with plastic wrap to prevent a skin from forming on the filling. Cool filling to room temperature then refrigerate for several hours or overnight until filling is completely chilled.
-
When ready to assemble and bake square, position oven rack in center of oven and preheat oven to 350°F. Line 7”x7” baking pan with parchment paper, allowing the paper to extend above pan edge by approximately 1½”. This excess paper will be the ‘handles’ which will be used, post-baking, to lift and remove cooled square from pan for ease of cutting. Spray parchment-lined pan lightly with non-stick cooking oil.
Crumb Mixture:
-
In medium-sized bowl, combine the rolled oats, flour, brown sugar, baking soda, salt, and spices. Mix well. Stir in the orange zest. Add the cubed cold butter and, using a pastry cutter, cut in the butter until mixture is crumbled into pea-sized pieces.
To Assemble Square:
-
Lightly press approximately 1½ cups of the crumb mixture evenly into the prepared pan. Spread the base evenly with the chilled blueberry filling. Gently shimmy the pan 3-4 times to further even out the filling. Sprinkle remaining crumb mixture evenly over the blueberry filling.
-
Bake square in center of oven rack until the crumb topping is golden tanned, approximately 40-45 minutes. Let square cool completely in the pan on wire rack. Using the 1½“ parchment paper overhang as ‘handles’, carefully lift square from pan, peel away parchment paper, and cut into squares.
-
Store squares in airtight container in refrigerator for up to three days or freeze for longer storage.
Recipe Notes
Yield: Apx. 9 servings
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