Recipe: Blueberry bars

Apex Kiwanis Club will be serving up pancakes with or without blueberries during the market hours - 8:30 a.m. to 12:30 p.m., June 11, 2016 - or while supplies last. There also will be live Irish folk music, The Freezing Pointe Ice Cream (serving blueberry ice cream!), kids activities hosted by Wake Academy, blueberry treats and seed kits to take home.

Total Time: 55 minutes (plus cool time)

Ingredients:

2 cups blueberries

Directions:

Place a rack in the center of your oven and heat to 375 degrees F. Line an 8-by-8-inch baking pan with parchment paper so that the paper overhangs two sides like "handles."

In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted coconut oil or butter and stir until it forms clumps and the dry ingredients are evenly mixed. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.

In a small saucepan, over medium heat, combine blueberries, lemon or lime juice, honey or sugar and corn starch. Heat and stir for about 5 minutes until fruit begins to thicken.

Pour fruit mixture over the bottom layer in prepared pan. Sprinkle remainder of dry ingredients on top. Gently press the crumb down into the fruit.

Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack or in the refrigerator to cool completely.

Once cooled, use the parchment paper handles to lift the bars from the pan. Slice and serve. Store in sealed container in the refrigerator.

*A variety of fruits can be used. Mix blueberries and raspberries, blueberries and blackberries, blueberries and strawberries, etc.