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BLUEBERRY STREUSEL BARS WITH LEMON CREAM FILLING

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Preheat oven to 350 degrees.

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Ingredients

  • 1 cup unsalted butter, softened
  • 3 cups all-purpose flour
  • 1-1/2 cups old-fashioned oats
  • 1-1/3 cups packed 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, washed and drained on paper towels.

Details

Preparation

Step 1

Line a 9x13-inch metal baking pan with foil, leaving a 1-inch overhang in the ends. Lightly butter the bottom and sides of the foil.

In a large bowl, combine flour, oats, sugar, salt and baking powder. Using your fingers, blend the butter completely into the flour mixture. Reserve 2 cups and set aside for topping. Blend the egg white into the remaining crumbs and then press into the bottom of baking pan to form a level crust. Tamp down with the bottom of measuring cup to even out. Bake for 10-12 minutes, until appearing dry to touch. Meanwhile, in a medium bowl, whisk condensed milk, lemon juice, lemon zest, and egg yolk. Let stand for 5 minutes; it will begin to thicken.

Sprinkle hot crust with blueberries and then drop spoonfuls of the lemon mixture over the blueberries; spread gently with a spatula to even out. Lemon filling does not have to be perfectly even. Bake for 7-8 minutes or until it begins to form a shiny skin.

Sprinkle remaining crumbs over bars and bake until filling is bumbling around the edges and topping is browned, about 25-30 minutes.

Let bars cool in the pan for an hour. Carefully lift out of pan and transfer to wire rack until completely cooled. Remove foil and cut into 24 bars. May be left at room temperature for a few hours, but then should be refrigerated. YIELD: 2 dozen bars.

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