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1
Preheat oven to 350 degrees.
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2
Spray 9 x 13 pan with non-stick cooking spray.
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3
Stir together 1 1/3 cup whole wheat flour, baking powder, soda & salt; set aside.
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4
With mixer beat together brown sugar, butter, oil, egg & vanilla until smooth, making sure no lumps of brown sugar remain.
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5
Add the dry ingredients & stir until well- blended; the mixture will be firm.
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6
Reserve 1/2 cup (packed) for topping.
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7
Place remaining dough in pan & cover with a piece of plastic wrap & use it to press dough into the bottom of prepared pan.
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8
Remove plastic wrap and bake at 350 degrees for 15 minutes or until puffed & golden.
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9
Using fingertips, gradually mix remaining 3 tablespoons flour into reserved 1/2 cup of topping until it gets crumbly.
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10
Set aside.
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11
Combine sugar, all-purpose flour & zest; set aside.
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12
Combine blueberries & lemon juice in saucepan.
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13
Cook, stirring over medium heat until berries begin to exude juice.
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14
Add sugar mixture and stir until the filling reaches a simmer and thickens.
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15
With a wooden spoon, push down the higher outside edges of the baked crust.
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16
Pour hot filling over baked crust and spread all the way to the sides of the dish.
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17
Spinkle with topping.
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18
Bake 15 to 20 minutes or until topping is golden.
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19
Transfer to a rack & let cool, covered with a kitchen towel to soften crumbs slightly.
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20
Cut into 24 bars.
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21
Dust with confectioners' sugar & serve.
