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very easy
Prep Time
15 mins
Cooking Time
1 h
Total Time
2 h 10 m


3 cups
fresh blueberries
750 mL
1/2 cup
125 mL
lemon, zested and juiced
1 tbsp
15 mL
2 1/2 cups
large flake oats
625 mL
1 1/4 cups
all-purpose flour
300 mL
1 cup
lightly packed brown sugar
250 mL
1/4 tsp
1 mL
1 1/2
sticks (3/4 cup) Churned Salted Butter Sticks, cubed
175 mL


Step 1

In a saucepan set over medium-high heat, combine the blueberries, sugar and 1/3 cup (75 mL) lemon juice and bring to a boil. Reduce heat to simmer and cook until berries are tender, about 10 min. Whisk cornstarch with 2 tbsp (30 mL) hot water until smooth and stir into blueberry mixture. Bring to a boil again and cook until thickened, about 1 min. Transfer to large bowl and cool, 10 min. Press plastic wrap onto the surface of blueberry mixture to prevent a skin from forming and chill until cold, 1 hour.

Step 2

Preheat oven to 350°F (180°C). Line an 8-in. (2 L) square baking pan with parchment paper. Set aside.

Step 3

In a bowl, stir together the oats, flour, brown sugar, 1 tbsp (15 mL) lemon zest and salt. Using a pastry cutter or 2 knives in a criss-cross motion, cut in butter until crumbly. Press 2/3 of the mixture into prepared pan. Spread cold blueberry mixture overtop. Sprinkle with remaining mixture. Bake until golden, about 45 minutes. Cool in pan before cutting.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 bar)
10 g
Saturated Fat:
6 g
41 g
2 g
25 mg
3 g
100 mg
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