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Lemon Blueberry Streusel Bars

Lemon Blueberry Streusel Bars

Indulge in the vibrant flavors of summer with these delicious Lemon Blueberry Streusel Bars. With a perfect blend of zesty lemons and sweet blueberries, this easy dessert is sure to satisfy your cravings. Ideal for summer gatherings, picnics, or just a sweet afternoon treat, you won't want to miss out on making these tasty bars tonight!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 24 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted Butter at room temperature
  • 3 cups All-Purpose Flour
  • 1.5 cups Old-Fashioned Rolled Oats don't use quick cook oats
  • 1.33 cups Packed Light Brown Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 large Egg separated
  • 14 ounces Sweetened Condensed Milk
  • 0.5 cup Freshly Squeezed Lemon Juice
  • 2 teaspoons Grated Lemon Zest
  • 2.5 cups Room Temperature Blueberries washed and dried on paper towels

Equipment

  • Blender
  • Frying pan
  • Grater
  • Oven
  • Whisk
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat your oven to 350°F. Prepare a 9x13-inch metal baking pan by lining it with foil, leaving a 1-inch overhang on the ends. This will help you lift the bars out later. Spray the foil with cooking spray to ensure non-stick.
  2. In a large bowl, whisk together flour, oats, brown sugar, salt, and baking powder until well combined. The mixture should look like a sandy texture.
  3. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs. You want to see small lumps of butter throughout for extra flakiness.
  4. Transfer 2 cups of this crumb mixture to another bowl and set it aside for later as the topping.
  5. Add the egg white to the remaining crumb mixture and mix well. Now, press this mixture into the bottom of your baking pan evenly, using the bottom of a flat, wide glass to tap it down firmly.
  6. Bake the crust for 10 to 12 minutes, until it starts to form a dry top. You’ll notice it becoming slightly golden around the edges.
  7. Meanwhile, in a medium bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest with the egg yolk. Let it sit for about 5 minutes to thicken slightly.
  8. Once the crust is ready, sprinkle the blueberries evenly over it. Then drop spoonfuls of the lemon mixture over the blueberries, spreading gently with a spatula to ensure even coverage.
  9. Bake this layer until the lemon mixture begins to form a shiny skin, about 7 to 8 minutes. Keep an eye on it; you want it set but not browned.
  10. Now, sprinkle the reserved crumb topping over the lemon-blueberry layer. Use your fingers to press the streusel into small lumps as you sprinkle for texture and crunch.
  11. Bake until the filling is bubbly at the edges and the topping is golden brown, which should take about 25 to 30 minutes. The smell will be heavenly!
  12. Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer them to a wire rack to cool completely. Once cooled, cut into 24 bars. If you can, chill them in the refrigerator to make cutting cleaner.

Notes

The bars may be stored at room temperature for a few hours, but otherwise should be stored in the refrigerator.