1 16.5 ounce can blueberries
1 tablespoon lemon juice
2 1/2 tablespoons cornstarch
2 cups flour
2 cups uncooked quick rolled oats
1 cup brown sugar, packed
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
1 cup butter or margarine
3/4 cup powdered sugar
3 to 4 teaspoons milk
Drain blueberries; reserve 1 cup syrup; add water if necessary. Combine reserved syrup with cornstarch and lemon juice. Cook and stir until thickened. Stir in blueberries. Set aside. Combine flour, oats, brown sugar, baking powder, salt and allspice. Cut in butter or margarine with a pastry blender. Press 2/3 of mixture into greased 13 x 9 x 2 inch baking pan. Bake at 400F for 15 minutes or until lightly browned. Cool slightly. Spread blueberries over top. Crumble remaining flour/oat mixture over berries; press lightly. Bake at 400F for 20 to 25 minutes or until lightly browned. Cool in pan. Combine powdered sugar and milk. Drizzle over the top. Cut into bars. Makes about 3 1/2 dozen bars.
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