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CRUST: Cream butter and brown sugar. Mix flour, oats, baking powder, soda and salt together. Then mix with butter and sugar mixture (will be crumbly). Set 2 cups aside. Pat remaining crumbs into a greased 13x9" baking pan. Bake at 350° for 15 minutes and cool. Meanwhile, prepare the filling.
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FILLING: Whisk 1 cup sugar and corn starch in medium size sauce pan. Add egg yolks and sour cream and bring to a boil, stirring constantly over medium heat. Reduce heat to simmer and continue to cook, stirring constantly for 4 minutes. Add blueberries, stirring carefully for 1 additional minute. Pour over crust. Sprinkle with reserved crumbs. Return to oven for 15 - 17 minutes. Cool on wire rack for 1 hour, then refrigerate for 2 hours before cutting into 24 squares.
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