Blueberry Orange Upside-Down Bars

This is another vintage recipe we found in an old 1960’s newspaper clipping.  We adapted it to incorporate whole grains.  The result is a punch of blueberry flavor underneath (or on top as soon as you dish it up) an oat and wheat flour “cake”.

Oat flour is naturally sweeter than the other grains and thus is always a great option for desserts.  It also has a good bit of fiber and of course, cholesterol lowering qualities.

We all know how high blueberries are in antioxidants.  So by pairing oats with blueberries, we’ve got a combination you can’t go wrong with- flavor and health-wise.

Blueberry Orange Upside-Down Bars

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Ingredients

• 1 1/2 cups blueberries – fresh or frozen
• 1/2 cup brown sugar
• 1 T butter
• 1/4 cup butter
• 1/2 cup granulated sugar
• 1 egg
• 3/4 cup oat flour
• 1/2 cup wheat flour
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 1/2 cup orange juice

Instructions

Preheat oven to 350 degrees.

Combine blueberries, brown sugar, and butter in a saucepan. Bring to a boil and simmer for 5 min. Pour into a greased 8-inch square cake pan.

Cream butter and granulated sugar. Add egg and combine thoroughly. Add flours, salt, baking powder, and orange juice.

Spoon over berries. Bake for 30-40 minutes or until golden brown.

Serve with whipped cream.

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