Blueberry Oatmeal Cookie Bars

1. For the Blueberry Filling: combine the blueberries. water and lemon juice in a medium saucepan and bring to the boil. Reduce the heat and simmer covered about 5 minutes or until blueberries are tender. Mix the cornstarch and sugar in another bowl and stir into the blueberry mixture. Cook over medium heat until thickened, then cook and stir for 2 minutes. Set filling aside to cool completely.
2. Whisk or sift the flour, baking soda and salt. Stir in the  brown sugar and oatmeal and mix thoroughly. Add the butter and rub thoroughly into the mixture.
3. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the blueberry filling within 1/4 inch from the edge. Sprinkle the remaining crumb mixture evenly on top and press lightly over the jam.
4. Bake 35-40 minutes or until lightly browned. Allow to cool before cutting. Store slices in an airtight container.
5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the Cookie bars at 350°F (180°C) for 45 minutes.

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