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.
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.
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.
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.
Ingredients for Blueberry Streusel Bars with Lemon-Cream Filling
- 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
- 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
How To Make Blueberry Streusel Bars
- Combine dry ingredients such as, all-purpose flour, old-fashioned rolled oats, golden brown sugar, salt and baking powder.
- 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.
- With a wooden spoon, blend the egg white into the remaining crumbs.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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
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.
Still Looking for Blueberry Recipes? Try These:
Blueberry Streusel Bars with Lemon-Cream Filling
- 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
- 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.
- 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.
- Remove foil and cut into 24 bars. Store in the refrigerator and zap them in the microwave before eating for a warm bar.