Line an 8″ or 9″ inch cake pan with parchment and set aside. (you can grease the pan if you don’t have any parchment handy)
Mix together in a saucepan and bring to a boil:
3 cups blueberries
1/2 cup of sugar
1/3 cup orange juice
Reduce heat and simmer until tender, about 10 minutes.
Whisk in a small bowl:
4 tsp cornstarch and 2 Tbsp of cold water.
Whisk into blueberries and boil again, stirring until thickened , about 1 minute. Take off the heat, place plastic wrap right on the surface of the mixture and refrigerate until cold, approx. 1 hour.
Whisk together in a large bowl:
2 1/2 cups oats
1 1/4 cups of flour
1 cup brown sugar
1 Tbsp of grated orange rind
1/4 tsp of salt
Cut in with a pastry blender until crumbly:
1 cup cold butter
Press half oat mixture in the bottom of the prepared pan, spread the blueberry filling on this and sprinkle the remaining oat mixture on top.
Press lightly.
Bake in the center of a 350C oven for approx. 45 minutes or until lightly golden. Let cool on a rack. cut into squares and serve with whipped cream or ice cream.
Freezes well and refrigerates for up to 2 days wrapped in plastic.
Makes 24 squares