More blueberry goodness with our hand-picked blueberries from High Ground Organics...
1-1/2 C rolled oats
1 C dried coconut
1 C flour (I used a white whole wheat flour) + 2 T flour
1 C light brown sugar, lightly packed
1 T organic granulated sugar
1/4 t baking soda
1/4 t fleur de sel
12 T butter, melted + 1 T butter, softened
3 C fresh blueberries
zest from 1 lemon
juice from 1 lemon
2 T ground almonds
Preheat the oven to 375 degrees F. Place the oats, 1 C flour, dried coconut, light brown sugar, baking soda, and salt, in a 9" x 13" baking dish.
Melt the butter and pour it into the baking dish. Use a fork to blend it together until clumps form. Reserve 1/2 C of the mixture and press the remaining base lightly into the pan.
In a large mixing bowl, stir together the blueberries, 1 T softened butter, 1 T granulated sugar, 2 T flour, lemon zest, and lemon juice.
Spoon the blueberry mixture over your crust. Sprinkle the ground almonds and reserved topping over the berries. Bake for 35-40 minutes until the blueberries are softened and the sauce bubbling around the edges. Cool completely. Slice into squares.