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.

Course Dessert

Cuisine American

Keyword Blueberry Dessert, Blueberry Streusel Bars with Lemon-Cream Filling

Prep Time 30

Cook Time 50

Cooling 2

Total Time 3

Servings bars

Calories 270kcal

Author Cathy Pollak

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.

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