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.
Servings 24 Bars
Calories 249kcal
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 9x13 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: 249kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 194mg | Potassium: 91mg | Fiber: 1g | Sugar: 24g | Vitamin A: 296IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 1mg
