Blueberry Streusel Bars with Lemon-Cream Filling

I don't know what it is, but this year I have been addicted to blueberries.  I can't seem to get enough. 

A few months ago I saw a recipe for Blueberry Streusel Bars with Lemon-Cream Filling.  After I picked my jaw up off the floor, I filed it away until I could get to it. 

Let me just say, it was worth the wait.  It's really a unique recipe where the blueberries sit on top of a thick crust but inside a lemon cream.  The flavor is incomparable to many other blueberry bars I've had.  I will definitely be making these over and over.

Let's make them together...




You will need:  Unsalted butter, all-purpose flour, old-fashioned rolled oats, golden brown sugar, salt, baking powder, an egg, sweetened-condensed milk, lemon juice, lemon zest and blueberries.




In a large bowl, combine, 3 cups all-purpose flour, 1-1/2 cups old-fashioned rolled oats, 1-1/3 cups golden brown sugar, 1 teaspoon salt and 1 teaspoon baking powder.




With your fingers, blend 1 cup of butter completely into the flour mixture.   Transfer 2 cups of the crumb mixture to another bowl and reserve for the topping.

Blend the egg white into the remaining crumbs.




Line a 9 x 13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends.  Lightly butter the sides and the bottom of the foil.

Press the egg white-crumb mixture into the bottom of the pan to form a level crust.  Bake the crust in a 350 degree oven for 10-12 minutes.




While the crust is baking, in a medium bowl, whisk together a 14 oz. can of sweetened-condensed milk, 1/2 cup fresh lemon juice, 2 teaspoons of lemon zest  and an egg yolk.  Let this mixture stand for 5 minutes; it will begin to thicken.




Evenly sprinkle the blueberries over the hot crust and spoon lemon mixture over the blueberries.  Spread carefully with a spatula to distribute a little more.  Do not crush the berries.  Bake for 8 minutes.




Remove from the oven and sprinkle reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle.  Bake until the edges are bubbling and the topping is brown, about 30 minutes.




Let the bars cool in the pan on a rack until just warm, about an hour.  Carefully lift them out of the pan with the foil overhang and transfer to a wire rack to cool completely.  Remove foil and cut in 24 bars.




This is the wall of stackable blueberry bars...ridiculous isn't it?




What else can I say?




You have to try these.

Blueberry Streusel Bars with Lemon-Cream Filling
adapted from Fine Cooking

1 cup unsalted butter, room temperature; more for the pan
13-1/2 oz. (3 cups) all-purpose flour
1-1/2 cups old-fashioned rolled oats (not quick oats)
1-1/3 cups golden brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 large egg, separated
14-oz. can sweetened condensed milk
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
2-1/2 cups room-temperature blueberries (14 oz.)

In a large bowl, combine, all-purpose flour, old-fashioned rolled oats, golden brown sugar, salt and baking powder.

With your fingers, blend the butter completely into the flour mixture.   Transfer 2 cups of the crumb mixture to another bowl and reserve for the topping.

Blend the egg white into the remaining crumbs.

Line a 9 x 13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends.  Lightly butter the sides and the bottom of the foil.

Press the egg white-crumb mixture into the bottom of the pan to form a level crust.  Bake the crust in a 350 degree oven for 10-12 minutes.

While the crust is baking, in a medium bowl, whisk together sweetened-condensed milk, fresh lemon juice, 2 lemon zest  and egg yolk.  Let this mixture stand for 5 minutes; it will begin to thicken.

Evenly sprinkle the blueberries over the hot crust and spoon lemon mixture over the blueberries.  Spread carefully with a spatula to distribute a little more.  Do not crush the berries.  Bake for 8 minutes.

Remove from the oven and sprinkle reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle.  Bake until the edges are bubbling and the topping is brown, about 30 minutes.

Let the bars cool in the pan on a rack until just warm, about an hour.  Carefully lift them out of the pan with the foil overhang and transfer to a wire rack to cool completely. 

Remove foil and cut into 24 bars.  Store in the refrigerator and zap them in the microwave before eating.

Posted by Noble Pig at Monday, September 22, 2008 1:03 AM
Categories: .Desserts

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