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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 ans sweet - crunchy and chewy when it comes to indulging in a sweet treat.
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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 minutes
Cook Time 50 minutes
Cooling 2 hours
Total Time 3 hours
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

Serving: 1bar | Calories: 270kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 35mg | Sodium: 140mg | Fiber: 2g