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Blueberry Streusel Bars with Lemon Cream Filling
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You found the Blueberry Streusel Bars you actually want to make. These bars check every box, from the soft buttery crust to the bright lemon cream filling that tucks itself around juicy blueberries in the sweetest way. The textures hit just right, they cut clean, and they hold up beautifully for sharing. I love how the lemon keeps the bars from feeling too sweet, because balance is the whole reason this recipe works so well.
Ingredient Notes + Variations
These blueberry streusel bars use simple ingredients that play really well together. The crust and topping share the same bowl, the filling thickens on its own, and the blueberries turn jammy in the oven.
- Blueberries– Room temperature berries bake evenly and keep the filling from seizing. Fresh works best, but you can use thawed and well-drained frozen berries in a pinch. You may need to increase the bake time if using frozen berries.
- Butter– Softened butter blends right into the dry mixture to create a tender, crumbly base and topping.
- Old-fashioned oats– These give the bars great texture. Quick oats won’t hold the same structure.
- Brown sugar– Sweetens the crust and topping with a warm, caramel-like flavor.
- Egg– The egg white binds the crust, the yolk enriches the lemon filling.
- Sweetened condensed milk– Creates that silky lemon cream filling without extra fuss.
- Fresh lemon juice + lemon zest– Adds brightness and keeps the filling smooth. Fresh juice is worth it.
How to Make Lemon Blueberry Bars
These blueberry streusel bars come together quickly thanks to a shared crust and topping mixture plus an easy lemon filling. For full recipe details, including ingredients and measurements, see the recipe card down below.
Step 1: Preheat Oven + Prep the Pan
Preheat the oven to 350° F and move the oven rack to the center. Line your baking pan with foil, then butter or spray the foil with non-stick cooking spray so nothing sticks.
Step 2: Mix the Crust and Streusel
Combine the dry ingredients, blend in the butter, and reserve some of the mixture for the topping.
Step 3: Press and Bake the Crust
Add the egg white, press the crust firmly into the pan, and bake until the top starts to dry.
Step 4: Make the Lemon Cream Filling
Whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let it sit a few minutes to thicken.
Step 5: Layer Blueberries and Lemon Filling
Scatter blueberries over the hot crust, spoon the lemon mixture on top, and spread gently.
Step 6: Bake Again
Bake until the filling just starts to set.
Step 7: Add the Streusel and Finish Baking
Crumble the reserved topping over the filling, then bake until golden and bubbling at the edges.
Step 8: Cool and Cut
Once cool enough to do so, carefully lift them out of the pan using the foil overhang and transfer them to a wire rack to cool completely. Remove foil and cut into 24 bars. Wipe off your knife if it gets too messy then continue cutting. Voila, perfectly cut bars.
Tips for Success
- Use room-temperature blueberries so the filling sets properly.
- Press the crust firmly so it doesn’t crumble when slicing.
- Let the lemon filling rest for a few minutes before layering, it thickens beautifully.
- Cool completely for clean squares.
These blueberry streusel bars bring the perfect mix of bright lemon, juicy berries, and buttery crumbs. You’ll make them once, then start planning the next batch. The printable recipe card is down below. Enjoy, friends!
Blueberry Streusel Bars with Lemon Cream Filling
Fresh blueberries and a lemon filling are sandwiched between a crumble crust and topping to make these delicious Blueberry Streusel Bars with Lemon Cream Filling.
Ingredients
- 1 cup unsalted butter 2 sticks, softened
- 3 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats not quick oats
- 1 1/3 cups light brown sugar packed
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 large egg separated
- 14 oz sweetened condensed milk 1 can
- 1/2 cup fresh lemon juice
- 2 teaspoons lemon zest grated
- 2 1/2 cups blueberries washed and drained, use at room temperature
Instructions
- Position a rack in the center of the oven. Preheat oven to 350° F. Line 9×13 inch baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter sides and bottom of the foil.
- In large bowl, combine the flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for topping.
- Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. Bake crust until it starts to form a dry top, 10 to 12 minutes.
- Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand 5 minutes; it will begin to thicken.
- Sprinkle blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries. Its fine if the lemon mixture isn't perfectly even.
- Bake just until the lemon mixture begins to form a shiny skin, 7 to 8 minutes. Remove from oven and sprinkle reserved topping over the lemon blueberry layer, pressing streusel between your fingers into small clumps as you sprinkle. Bake until filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.
- Let bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove foil and cut into 24 bars when cool. May be stored at room temperature for a few hours, but otherwise should be kept in the refrigerator.
Notes
Storage Instructions-
To refrigerate- Store bars in an airtight container in the refrigerator for up to 5 days.
To freeze- For longer storage, freeze in a single layer until firm, then wrap and keep in a freezer-safe container for up to 2 months. Thaw in the refrigerator.
Make ahead- These bars are great to make ahead, just bake as directed, cool completely, then chill before slicing. This helps them cut cleanly and hold their shape for serving the next day.
Nutrition
Calories: 249kcalCarbohydrates: 40gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 28mgSodium: 194mgPotassium: 91mgFiber: 1gSugar: 24gVitamin A: 296IUVitamin C: 4mgCalcium: 87mgIron: 1mg
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Variations
- Swap half the blueberries for raspberries for a mixed berry version.
- Add a splash of vanilla extract to the filling for a soft, cozy flavor.
- Replace part of the lemon juice with lime juice for a citrus twist.
More Blueberry Recipes to Try
- Lemon Blueberry Cheesecake
- Lemon Blueberry Coffee Cake
- Blueberry Cinnamon Rolls
- Blueberry Muffins
- No Bake Blueberry Cheesecake
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
This looks good, I’m going to make it to take to my Bee meeting this Saturday. Love your recipes!