Blueberry- Lemon Streusel Bars
Blueberry- Lemon Streusel Bars might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 4g of protein, 10g of fat, and a total of 256 calories. For 43 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 24. This recipe is liked by 289 foodies and cooks. This recipe from Recipe Girl requires light brown sugar, blueberries, salt, and sweetened condensed milk. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so outstanding spoonacular score of 25%. Try Blueberry Streusel Bars With Lemon-cream Filling, Blueberry Streusel Bars With Lemon Cream Filling, and Blueberry (and Raspberry) Streusel Bars With Lemon-cream Filling for similar recipes.
Servings: 24
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
1 teaspoon baking powder
2 1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels
1 large egg, separated
3 cups all-purpose flour
1/2 cup freshly squeezed lemon juice
2 teaspoons grated lemon zest
1 1/3 cups packed light brown sugar
1 1/2 cups old-fashioned rolled oats (not quick oats)
1 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 cup (2 sticks) unsalted butter, softened
Equipment:
baking pan
aluminum foil
oven
pastry cutter
whisk
bowl
frying pan
spatula
wire rack
Cooking instruction summary:
1. Preheat oven to 350°F. Line 9x13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Spray foil with cooking spray- bottom and sides of the pan.2. In a large bowl, whisk together flour, oats, sugar, salt, and baking powder. Using a pastry cutter (or your fingers), blend the butter completely into the flour mixture. Transfer 2 cups of the crumb mixture to another bowl and reserve for the topping.3. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. Use the bottom of a flat, wide glass to tap the mixture and even it out.4. Bake the crust 10-12 minutes, or until it starts to form a dry top.5. Meanwhile, in a medium bowl, whisk condensed milk, lemon juice & zest, and egg yolk. Let mixture stand for 5 minutes (it will begin to thicken).6. Sprinkle blueberries evenly over hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently w/ a spatula to distribute as evenly as you can. Bake until lemon mixture begins to form a shiny skin- 7 to 8 minutes.7. Sprinkle reserved crumble topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until filling is bubbly at the edges and the topping is brown, 25 to 30 minutes.8. Let 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 foil and cut into 24 bars when cool. (If you have time to chill the bars, they're easier to cut cleanly when chilled).
Step by step:
1. Preheat oven to 350°F. Line 9x13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Spray foil with cooking spray- bottom and sides of the pan.
2. In a large bowl, whisk together flour, oats, sugar, salt, and baking powder. Using a pastry cutter (or your fingers), blend the butter completely into the flour mixture.
3. Transfer 2 cups of the crumb mixture to another bowl and reserve for the topping.
4. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. Use the bottom of a flat, wide glass to tap the mixture and even it out.
5. Bake the crust 10-12 minutes, or until it starts to form a dry top.
6. Meanwhile, in a medium bowl, whisk condensed milk, lemon juice & zest, and egg yolk.
7. Let mixture stand for 5 minutes (it will begin to thicken).
8. Sprinkle blueberries evenly over hot crust and then drop spoonfuls of the lemon mixture over the blueberries.
9. Spread gently w/ a spatula to distribute as evenly as you can.
10. Bake until lemon mixture begins to form a shiny skin- 7 to 8 minutes.
11. Sprinkle reserved crumble topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle.
12. Bake until filling is bubbly at the edges and the topping is brown, 25 to 30 minutes.
13. Let 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.
14. Remove foil and cut into 24 bars when cool. (If you have time to chill the bars, they're easier to cut cleanly when chilled).
Nutrition Information:
