Thursday, September 12, 2013

Blueberry Streusel Bars

Do you ever come across a recipe you have not made in forever, and go Holy cow. I need to make this recipe. I have had this recipe since 2008. My Florida sister gave it to me years ago. It came out of the June July 2008 Fine Cooking. And like all their recipes, they are fabulous. I have made these bars a handful of times. These should be made more often.  They are always a hit and taste fantastic.

They are super moist and just melt in your mouth. 

Blueberries are a super fruit. Loaded with tons of anti-oxidants and other goodness

These bars have a few steps. It is not difficult, they actually come together somewhat quickly. if followed, perfection will come your way. People will rave about these bars.

Blueberry Streusel Bars
followed by

1 cup (2 sticks) butter, softened
3 cups all purpose flour
1 1/2 cups of old fashioned oats
1 1/3 cups packed light brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 large egg - separated
1 14 oz can sweetened condensed milk
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
3 cups blueberries

Preheat oven to 350 degrees. Line a 9x13 inch metal baking pan with foil. Either lightly butter or spray foil and sides.

In a large bowl of mixer, combine the flour, oats, sugar, salt, and baking powder. Add in butter and start on low. Blend in completely. Transfer out 2 cups of the crumb mixture to another bowl and set aside. To the remaining mixture, blend in the egg white and then press into the pan to form a level crust. Bake for 10-12 minutes.

Meanwhile in another bowl, whisk the sweetened condensed milk, lemon juice, lemon zest 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 more evenly. Do not crush the berries. Bake until the lemon mixture begins to form a shiny skin. 7 to 8 minutes.

Sprinkle the reserved crumb mixture over the lemon blueberry layer. Pressing gently with your fingers into small lumps. Bake until the filling is bubbling at the edges and the topping is brown. 25 - 30 minutes.

Let the bars cool in the pan on a rack for about an hour. Carefully lift them out of the pan using the foil. Transfer to a wire rack to cool completely. Remove foil and cut.
The bars may be stored for a few hours at room temperature, but otherwise should be refrigerated.

Foil just peels away. EASY clean up.

 These bars cut SO nice. They were perfect on a mixed tray. 
My Husband thought they were absolutely fabulous.

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