Free Online Recipes
 |  

Sign Up login
 
 

Blueberry-Streusel Bars with Lemon Cream Filling Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Blueberry-Streusel Bars with Lemon Cream Filling

Category   Desserts - Breads
Sub Category   None

Ingredients
3 cups flour
1 1/3 cups brown sugar
1 1/2 cup rolled oats (not quick cooking)
1 tsp baking powder
1 tsp salt
1 cup butter, room temp
1 egg separated
14 oz can sweetened condensed milk
1/2 cup fresh lemon juice
 
2 tsp lemon zest
2 1/2 cups (about 13 oz) room-temperature blueberries

Instructions
Preheat oven to 350 F. Line a 13x9 metal baking pan with foil, leaving a slight overhang on both sides to lift the bars out. Spray the pan/foil with cooking spray. Whisk the flour, oats, brown sugar, salt and baking powder together in a large bowl. Use a pastry blender (or your fingers) to cut the butter into the dry ingredients completely. (In other words, until the pieces of butter aren't visible anymore.) Set aside and reserve 2 cups of these crumbs for the topping. Beat the egg white with a fork until broken up and foamy. Add it to the crumbs and mix to incorporate. Transfer the mixture to the prepared pan and press to form an even layer of crust. Bake for about 10-12 minutes, or until the top starts to look dry.
Meanwhile, whisk the condensed milk, lemon juice, lemon zest, and egg yolk together in a medium bowl. Let stand for 5 minutes; the mixture will begin to thicken slightly. When the crust has finished baking, transfer the pan to a wire rack and sprinkle the blueberries evenly over the hot crust. Drop spoonfuls of the lemon mixture over the blueberries then spread the lemon mixture gently to distribute it. Work carefully so you don't crush the berries; the lemon layer doesn't have to cover every bit of the crust. Bake until the lemon layer begins to form a shiny skin, about 7-8 minutes.
Remove the pan to a wire rack and use your fingers to press the reserved crumb mixture into small clumps and sprinkle them over the lemon layer. Use all of the crumb mixture to cover the lemon layer completely. Bake for 25-30 minutes, or until the filling is bubbling at the edges and the streusel topping is golden brown. Transfer the pan to a wire rack and let the bars cool for about an hour, until just warm. Remove them from the pan using the foil overhang and let cool completely on the wire rack. Cut into squares before serving. The bars should be stored in the refrigerator.


Originally Submitted
3/6/2012





0 Out of 5 from 0 reviews

You can add this Blueberry-Streusel Bars with Lemon Cream Filling recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.