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Blueberry Streusel Bars with Lemon-Cream Filling

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Blueberry Streusel Bars with Lemon-Cream Filling are a foolproof recipe, made especially to persuade the dessert averse. These tempting bars highlight the addictive balance of tart and sweet – crunchy and chewy when it comes to indulging in a sweet treat.

Blueberry Streusel Bars with Lemon-Cream Filling are a foolproof recipe, made especially to persuade the dessert averse. These tempting bars highlight the addictive balance of tart and sweet - crunchy and chewy when it comes to indulging in a sweet treat.

Blueberry Streusel Bars with Lemon-Cream Filling Recipe

If you too adore the glorious combination of citrus and berry, this Blueberry Streusel Bar recipe needs a permanent spot in your dessert rotation. Wherever I’ve carted it, recipe requests followed. Friends have asked for a few bars to take on plane rides, and it’s always in great demand for picnics. Not only are these bars a hit for all occasions, the deliciousness you’re going to experience with every bite makes this a recipe to share with everyone.  It’s hands down one of my favorite treats to bake and worth the little bit of extra effort required.

Lemon and blueberry are like chocolate and vanilla, they just go together. Blueberry desserts are lovely, but sometimes lack-luster, until the addition of an acid like lemon are introduced. The acid complements the rather blandness of the berry and is what makes the lemon-blueberry combination so outstanding, refreshing and makes you unable to stop at just one. Ordinary blueberry desserts snap to attention at the addition of lemon, it’s always a win-win.

Related: 18 Ways to Use Blueberries This Summer

The recipe itself is unique with the blueberries sitting on top of a well-made crust covered generously with lemon cream. The flavor will be incomparable to other blueberry bars you might have tasted or baked yourself.  No surprises if you decide to put these on repeat in the near future. So from one cook to another, there is no excuse not to try this wonderful springtime union of flavors. After all, this is a marriage that works.

Blueberry Streusel Bars with Lemon-Cream Filling are a foolproof recipe, made especially to persuade the dessert averse. These tempting bars highlight the addictive balance of tart and sweet - crunchy and chewy when it comes to indulging in a sweet treat.

Proven Health Benefits of Blueberries

  • Low in calories, but high in nutrients like fiber, vitamin C and vitamin K.
  • Have an extremely high antioxidant capacity, with flavonoids having the greatest impact.
  • Studies have shown blueberries reduce DNA damage.
  • Reduction of a predominant risk factor for heart disease by preventing oxidative damage to “bad” LDL cholesterol.
  • Blueberry intake has been tied to lower blood pressure.
  • Rich in anthocyanins, which has been associated with a reduced risk of heart attacks.
  • The antioxidants in blueberries benefit brain function and help to delay mental decline.
  • Posses anti-diabetes effects, which can improve insulin sensitivity and help lower blood sugar levels.
  • Contain substances that help prevent certain bacteria from binding to the wall of your bladder, helping to prevent UTIs.
  • May aid muscle recovery after strenuous exercise.

Blueberry Streusel Bars with Lemon-Cream Filling are a foolproof recipe, made especially to persuade the dessert averse. These tempting bars highlight the addictive balance of tart and sweet - crunchy and chewy when it comes to indulging in a sweet treat.

Let’s just remember that blueberries are an incredibly healthy and nutritious superfood.  Not only are they delicious, they simultaneously boost heart health, brain function and many other aspects of your body. If you’re going to have dessert, you might as well make it one that is full of blueberries.

Blueberry Streusel Bars with Lemon-Cream Filling are a foolproof recipe, made especially to persuade the dessert averse. These tempting bars highlight the addictive balance of tart and sweet - crunchy and chewy when it comes to indulging in a sweet treat.

Ingredients for Blueberry Streusel Bars with Lemon-Cream Filling

Pantry Ingredients

  • all-purpose flour, make sure it’s fresh
  • old-fashioned oats, you do not want quick cooking oats for this recipe
  • light brown sugar, dark brown sugar would be overpowering in this recipe
  • table salt
  • baking powder, make sure it’s fresh
  • sweetened condensed milk

Fresh Ingredients

  • unsalted butter ~ make sure it’s room temperature
  • large egg, separate the yolk from the white
  • lemon zest and lemon juice, make sure to zest the lemon before juicing it
  • fresh blueberries and they should be room temperature

Blueberry Streusel Bars with Lemon-Cream Filling are a foolproof recipe, made especially to persuade the dessert averse. These tempting bars highlight the addictive balance of tart and sweet - crunchy and chewy when it comes to indulging in a sweet treat.

How To Make Blueberry Streusel Bars

  1. Combine dry ingredients such as, all-purpose flour, old-fashioned rolled oats, golden brown sugar, salt and baking powder.
  2. Using your fingers, blend the butter completely into the flour mixture. When finished, transfer two cups of the crumb mixture to another bowl and reserve for the topping.
  3. With a wooden spoon, blend the egg white into the remaining crumbs.
  4. Line a metal baking pan with foil, leaving a 1-inch overhang on the ends.  Lightly butter the sides and the bottom of the foil.
  5. Press the egg white-crumb mixture into the bottom of the pan to form a level crust. Bake the crust for 10-12 minutes and remove.
  6. To make the lemon cream, whisk together sweetened-condensed milk, fresh lemon juice, lemon zest  and egg yolk. Let stand for 5 minutes as it thickens.
  7. Place the blueberries over the hot crust and spoon lemon cream mixture over the blueberries. Spread the cream carefully with a spatula to distribute while taking care to not crush the berries. Bake for 8 minutes.
  8. 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, about 30 minutes.
  9. 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.
  10. Remove foil and cut into 24 bars.

Blueberry Streusel Bars with Lemon-Cream Filling are a foolproof recipe, made especially to persuade the dessert averse. These tempting bars highlight the addictive balance of tart and sweet - crunchy and chewy when it comes to indulging in a sweet treat.

Recipe Tips For The BEST Outcome

  • believe or not, this recipe is exceptionally forgiving so don’t be afraid to mess up!
  • make sure butter and egg are room temperature before starting
  • use room-temperature berries `cold fruit straight from the refrigerator will prevent your dessert from baking evenly
  • wait until mostly cooled before lifting out of the pan and completely cooled before slicing

Blueberry Streusel Bars with Lemon-Cream Filling are a foolproof recipe, made especially to persuade the dessert averse. These tempting bars highlight the addictive balance of tart and sweet - crunchy and chewy when it comes to indulging in a sweet treat.

How Should I Store Blueberry Streusel Bars?

Once the bars are completely cool, slice them into squares. After enjoying a few, refrigerate them up to a week in a tightly fitted container. Pop them in the microwave if they are chilled to enjoy them warm.

Blueberry Streusel Bars with Lemon-Cream Filling are a foolproof recipe, made especially to persuade the dessert averse. These tempting bars highlight the addictive balance of tart and sweet - crunchy and chewy when it comes to indulging in a sweet treat.

 

Blueberry Streusel Bars with Lemon-Cream Filling are a foolproof recipe, made especially to persuade the dessert averse. These tempting bars highlight the addictive balance of tart and sweet - crunchy and chewy when it comes to indulging in a sweet treat.

Still Looking for Blueberry Recipes? Try These:

Blueberry Streusel Bars with Lemon-Cream Filling are a foolproof recipe, made especially to persuade the dessert averse. These tempting bars highlight the addictive balance of tart ans sweet - crunchy and chewy when it comes to indulging in a sweet treat.
Print Recipe
5 from 12 votes

Blueberry Streusel Bars with Lemon-Cream Filling

Blueberry Streusel Bars with Lemon-Cream Filling are a foolproof recipe, made especially to persuade the dessert averse. These tempting bars highlight the addictive balance of tart and sweet - crunchy and chewy when it comes to indulging in a sweet treat.
Prep Time30 minutes
Cook Time50 minutes
Cooling2 hours
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: Blueberry Dessert, Blueberry Streusel Bars with Lemon-Cream Filling
Servings: 24 bars
Calories: 270kcal
Author: Cathy

Ingredients

  • 1 cup unsalted butter, room temperature; more for the pan
  • 3 cups all-purpose flour
  • 1-1/2 cups old-fashioned rolled oats (not quick oats)
  • 1-1/3 cups light brown sugar
  • 1 tsp table salt
  • 1 tsp baking powder
  • 1 large egg, separated
  • 14 oz can sweetened condensed milk
  • 2 tsps lemon zest
  • 1/2 cup fresh lemon juice
  • 2-1/2 cups (14 oz) room temperature berries

Instructions

  • Preheat oven to 350 degrees F.
  • 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 for 10-12 minutes and remove.
  • While the crust is baking, in a medium bowl, whisk together sweetened-condensed milk, fresh lemon juice, 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 for a warm bar.

Nutrition

Nutrition Facts
Blueberry Streusel Bars with Lemon-Cream Filling
Amount Per Serving (1 bar)
Calories 270 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.5g
Cholesterol 35mg12%
Sodium 140mg6%
Carbohydrates 41g14%
Fiber 2g8%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  3. OMG…don’t say anymore Cathy…this much is bad enough! Can you suggest some mildly enviable substitute for blueberries? All we’re getting here are pears & apples…*SIGH*. The stackables are ever so scrumptious! YUM!!

    Reply

  12. Those look fabulous! I’m going to have to try this recipe very soon. In fact, I’m going to have to set aside a day each week just to try new recipes I find here and on Pioneer Woman. I’ve got a lot of catching up to do!

    Reply

  15. me too, I can’t get enough of blueberries this year too. The prices are climbing up now with the end of summer in US, so I gotta go stock up some to freeze hehe … the blueberry bars look amazing!

    Reply

  22. I now have proof. You are evil. As soon as I get over the Ding Dongs, I will be stuffing this into my face. Thanks for sharing! And the clothes store thanks you as well as I’ll be moving up a size.

    Reply

  23. Blueberries AND Lemon… to die for! Yum! Farmer’s Market this year has had the best looking blueberries EVAR! Alisa is right… you are evil, elastic exercise pants, here I come! Darn it!

    Reply

  24. Wowee! I can see why your jaw dropped. Did you hug your computer screen, too? These look so good, my hubby would gobble these down in minutes! Love your step by step photos, too! YUM!

    Reply

  35. if you freeze the blueberries beforehand and keep them frozen until the last possible minute, that purplish, bluish bleeding of the blueberries will not happen, they will just be perky and beautiful

    Reply

  39. These look fabulous–loads of streusel, which I love. I like the egg white also to help bind the bottom–I hate it when that layer falls apart.

    When Ike hit Ohio and we lost power I spent the majority of the 22 hours freaking out about my blueberries that I had frozen from this summer.

    Reply

  40. You now have me crying that I didn’t freeze some of the wonderful blueberries I was finding at the farmers market. I talked to her yesterday…she said they will be back in July. JULY! Sigh…but I will file this away to make then.

    Reply

  49. These look truly scrumptious and delicious – and as always, the photos are sooooooo good, you could eat them off the screen if allowed….

    sorry havent been online and commenting…..took two weeks to replace laptop which I spilled OJ all over on… needless to say – im up and running again as of 24 hours… đŸ™‚

    Reply

  55. The last 3 photos are too funny, it is like they are taking over the world and multiplying. For my first Daring Bakers challenge I made the danish with blueberries and lemon cream so I know these are luscious. The 2 flavors work so well together. The frozen lemon mousse was actually for a family birthday party for 36 people in Napa and it was wonderful. I had been testing it beforehand and was gone for 5 days working on the party.

    Reply

  56. I’ve got to make these. And also, I love how you photograph your ingredients. Why does that make it so much more enticing?? I’m not sure but I need to do it, too! There’s something so exciting about the potential of all those separate ingredients.

    Reply

  60. Those look amazing. I fell in love with blueberries while camping in Maine. Are there blueberries in Oregon? I know you’ll have lots of blackberries there. Maybe blueberries, too?

    Gotta try this one soon.

    Reply

  61. All of a sudden I am instantly addicted to blueberries. I just wish I could cook decently.

    Your recipes and pictures are enough to make me… ummm… well… pay someone to cook for me, lol.

    Reply

  62. Aaaaahhhhhh! That’s more like it. I popped on earlier for a quick peek as I try to ease back into the blogging scene after several days away — a BIG chore, by the way — and saw the horse pucky post. YUCK!!! I was so astonished (and exhausted from doing mountains of laundry that no one could tackle while I was away) that I just ran away in disgust (not at you, dear friend, but at those horse-manure-neglecting ones).

    Now that my evening has become my own (sort of … ) I popped back on to see what you had for me today. OH JOY! FOOD! GLORIOUS FOOD! And blue berries, no less! I dance, I sing, I send yet another recipe to the printer. As I am smiling and dancing around I realize I went to the market today to replenish the larder and passed up the blueberries as a bit too pricey for this week. UGH!!! So … should I file the recipe for later or run out to the store first thing tomorrow? Hmmmmm …

    ; )

    Reply

  68. I made these this morning with Lexi strapped to my in the Moby wrap and at one point I’m pretty sure she was drooling for a bite…silly girl those are all for Mommy đŸ™‚

    Reply

  69. I am not a big fan of blueberries, but then I haven’t had them much. They don’t grow here and are very expensive in the supermarkets, often close to $4 for 12 oz. This recipe looks very good and might tempt me to start liking blueberries. Ava

    Reply

  73. I think you should also have a small restaurant at your vineyard so you can serve delectible delights like this! Maybe it could even be part of the Tasting Room. Just a thought. You are such an amazing cook.

    Reply

  84. Man I knew I was missing out…when I got behind on my blog reading (especially yours) but…wow..I guess I didn’t realize the extent of it..Thank goodness you are here! Great recipe…can’t wait to try it. And I shall never fall behind again!!!

    Reply

  92. 5 stars
    Good Lord Woman….i was looking for a site to curb my appetite for blueberries and now look what you have done …… can’t fight the addiction now and I had to make them, they were amazing!

    Reply

  93. I had a pint of blueberries, sorted through a ton of recipes, and picked this one to try. I tastes very good. I had to substitute key limes for the lemon, and next time, if I choose to use key limes again, I will use less zest. I might also try to somehow increase the amount of lemon (lime) mix, it seemed pretty scant compared to the crust. I would also use more than the pint of blueberries I had. I didn’t measure them, but I think it was less than the 2 1/2 C. called for. It is already good, considering I tweaked the recipe to use limes and probably less blueberries. The recipe the way it is supposed to be is probably perfect (except for maybe a bit more of the lemon stuff.

    Reply

  94. 5 stars
    Made these for Mother’s Day and they were a hit! Half of the pan devoured…..by 6 of us! Whoops! So tasty, thanks for the great recipe. đŸ™‚

    Reply

  95. 5 stars
    I’ve made this several times and I swear it gets better all the time. I have frozen blueberries in the freezer and I’m so excited to make these again!

    Reply

  99. 5 stars
    Fantastic recipe…but be generous with the berries…my berries were large and didn’t cover bottom of pan so I added extra cup of them and it was perfect.

    Reply

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