Lemon Blueberry Streusel Bars
These Lemon Blueberry Streusel Bars are a flavor explosion! Tart lemons and sweet blueberries combine in a buttery, creamy treat.
Servings: 12 servings
Ingredients
- 1 cup unsalted butter at room temperature
- 3 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 1/3 cups packed light brown sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 large egg separated
- 1 14-ounce can sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 2 teaspoons grated lemon zest
- 2 cups room temperature blueberries
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grease a 9x13-inch baking dish with butter or line it with parchment paper.
- Step 3: In a large bowl, cream together the butter and light brown sugar until light and fluffy. Add in the egg yolk, salt, and baking powder, mixing until well combined. Gradually add the flour and oats, stirring until a crumbly mixture forms.
- Step 4: Take about two-thirds of the crust mixture and press it evenly into the bottom of your prepared baking dish.
- Step 5: In another bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and the separated egg white until smooth.
- Step 6: Gently fold in the fresh blueberries into the lemon filling.
- Step 7: Pour the lemon blueberry filling over the crust in the baking dish and spread it out evenly.
- Step 8: Crumble the remaining crust mixture over the top of the lemon filling.
- Step 9: Bake for 35-40 minutes, or until the top is golden and the filling is set.
- Step 10: Allow the bars to cool completely in the pan before slicing them into squares.
Equipment
- 9x13 inch Baking Dish
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Spatula
Notes
- Store in an airtight container at room temperature for up to three days.
- Refrigerate for up to a week for longer storage.
- Frozen blueberries can be used; ensure they are thawed and drained.