The cast of characters in this recipe include white and brown sugar, quick-cooking oats, cinnamon, cornstarch (which I forgot in the photo...oops!), lemon, Pillsbury® Refrigerated Sugar Cookie dough and, of course, blueberries.
First, cut off 1/4 of the roll of cookie dough and set aside. Use your fingers (with a little flour coating) to press the remaining cookie dough into a greased 9-inch baking pan.
Bake the cookie crust at 375 degrees for 15-20 minutes or until brown. Meanwhile, crumble the remaining cookie dough with the brown sugar, oats and cinnamon; set aside.
Combine the sugar, cornstarch and juice from the lemon. (I put my lemon in the microwave for just a couple of seconds and then roll it on the counter for the most juice.) Gently toss the blueberries with the sugar mixture.
When the crust is done baking, top it with the blueberries and sprinkle with the crumbly oat mixture.
Bake for 30-40 minutes until browned and bubbly. For optimal cutting, let the bars sit for at least an hour or put the pan in the fridge to cool. Some members of my family could not wait that long, so they just scooped it up, hot from the pan, and topped with ice cream. It was beyond delicious. Any way you serve it, this blueberry dessert will be a hit!