Blueberry Streusel Bars with Lemon Cream Filling

I recently tried this recipe and fell in love with it. I didn’t think I would like the lemon cream filling but the ingredients come together to make delicious bars with blueberries that pop in your mouth. I highly recommend you give these bars a try and watch your friends and family obsess over them this summer. The original recipe is from Nicole Rees but I made some adaptations to it.


1 cup unsalted butter

3 cups all-purpose flower

1 ½ cups old-fashioned rolled oats (not quick oats)

1 ½ cups packed light brown sugar

1 tsp. table salt

1 tsp. baking powder

1 large egg, separated

14 oz. can sweetened condensed milk

½ cup lemon juice

3 cups blueberries, washed, drained, room temperature



Position a rack in the center of the oven and heat the oven to 350°F. Line a 9×13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil.

In a large bowl, combine the flour, oats, sugar, salt and baking powder. Using your fingers, blend the but­ter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for the topping. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. You can tap it with the bottom of a measuring cup to even it out. Bake the crust until it starts to form a dry top, 10 to 12 minutes.

Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.

Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries; it’s fine if the lemon mixture isn’t perfectly even. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.

Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 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 using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.

What’s your favorite summer dessert? Comment it below and let me know if you would try making these bars!


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