Directions:
- To make the crust: Preheat the oven to 375 degrees. Butter bottom of a 13x9x2 inch metal baking pan. Whisk 2 cups flour, oats, sugar, salt and cinnamon in a large bowl. Add 1 cup butter, rub with fingertips until mixture sticks together in small clumps. Transfer 2 cups to a medium bowl; mix in almonds and reserve for topping.
- Press remaining crumb mixture evenly onto bottom of prepared pan. Bake crust until golden and just firm to touch, about 22 minutes. Cool 10 minutes.
- To make the filling: Mix blueberries, preserves, 1 tablespoon flour and lemon peel in a medium bowl. Spread evenly over crust in pan, then sprinkle reserved topping over.
- Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes; cool in pan on rack. Cut lengthwise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.51 Kcal (973 kJ) | ||
| Calories from fat | 89.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.96g | 15% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 54.32mg | 2% | |
| Potassium | 60.37mg | 1% | |
| Total Carbs | 37.18g | 12% | |
| Sugars | 13.72g | 55% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 316.83 Kcal (1327 kJ) | ||
| Calories from fat | 122.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.57g | 15% | |
|---|---|---|---|
| Cholesterol | 27.71mg | 7% | |
| Sodium | 74.02mg | 2% | |
| Potassium | 82.26mg | 1% | |
| Total Carbs | 50.66g | 12% | |
| Sugars | 18.7g | 55% | |
| Dietary Fiber | 2.73g | 8% | |
| Protein | 4.46g | 7% | |
| Vitamin C | 2.7mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 4% | |
| Calcium | 34.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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