Blueberry Streusel Bars With Lemon Cream Filling Recipes

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BLUEBERRY STREUSEL BARS WITH LEMON-CREAM FILLING



Blueberry Streusel Bars With Lemon-Cream Filling image

These will disappear! With blueberries so good for everyone, you could almost consider this health food!

Provided by KathyP53

Categories     < 4 Hours

Time 1h20m

Yield 24 bars

Number Of Ingredients 11

1 cup unsalted butter, softened
3 cups all-purpose flour
1 1/2 cups old fashioned oats (not quick oats)
1 1/3 cups packed light brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 large egg, separated
14 ounces sweetened condensed milk
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
2 1/2 cups room temperature blueberries

Steps:

  • Position rack in center of oven and preheat oven to 350 degrees.
  • Line a 9x13" metal baking pan with foil, leaving a 1" overhang on the ends. LIghtly butter the botton and sides of the foil.
  • In a large bowl, combine flour, oats, sugar, salt and baking powder. Using your fingers, blend butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for 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. Tamp it down with the bottom of a measuring cup to even it out. Bake crust until starts to form a dry top, 10-12 minutes.
  • Meanwhile, in a medium bowl, whisk the condensed milk, lemon juic, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will beginto thicken.
  • Sprinkle the blueberries evenly over th hot crust and 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 blueberries. It's fine if lemon mixture isn't perfectly even. Bake until the lemon mixture just begins to form a shiny skin, 7-8 minutes.
  • Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until filling is bubbling at the edges and top is brown, 25-30 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 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.

Nutrition Facts : Calories 256.4, Fat 9.8, SaturatedFat 5.9, Cholesterol 34.8, Sodium 142.5, Carbohydrate 38.9, Fiber 1.3, Sugar 22.5, Protein 4.2

BLUEBERRY-STREUSEL BARS WITH LEMON CREAM FILLING



BLUEBERRY-STREUSEL BARS WITH LEMON CREAM FILLING image

Categories     Dessert

Number Of Ingredients 11

3 cups (13-1/2 oz) all-purpose flour
1 1/2 cups rolled oats (not quick oats)
1 1/3 cups packed light brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1 large egg, separated
14 oz can sweetened condensed milk
1/2 cup fresh lemon juice
2 teaspoons lemon zest
2 1/2 cups (about 13 oz) room-temperature blueberries

Steps:

  • 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.

BLUEBERRY OATMEAL STREUSEL BARS



Blueberry Oatmeal Streusel Bars image

Here is one of the easiest and most delicous recipes that you will ever find. Just fantastic to serve for any of your dinners, inside or out!!

Provided by Chef mariajane

Categories     Pie

Time 45m

Yield 24 bars

Number Of Ingredients 10

3/4 cup margarine
1/2 cup brown sugar
2 cups flour
1 (19 ounce) can prepared blueberry pie filling
1 tablespoon lemon zest
1/2 cup margarine
3/4 cup brown sugar
1/2 cup flour
1 1/2 cups rolled oats
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F.
  • CRUST: Cream together the margarine and brown sugar, then slowly mix in the flour. Press the dough into a 13x9-inch greased baking pan, patting the dough evenly across the bottom and up the sides of the pan. Bake the crust for 15 minutes. Let cool.
  • FILLING: Mix together the pie filling and lemon zest. Set aside.
  • TOPPING: Cream together the margarine and the brown sugar. Slowly add in the flour, oats and cinnamon until the mixture is uniform with a crumbly consistency.
  • Spread the blueberry mixture over the baked crust.
  • Sprinkle the Streusel mixture over the blueberry mixture.
  • Bake at 350F for 30 minutes or until topping is crunchy and golden brown. Cool for 15 minutes. Cut into 24 Bars.

BLUEBERRY-LEMON CRUMB BARS



Blueberry-Lemon Crumb Bars image

Fresh berries snuggled under a crumb top.

Provided by KIRKFAMILY

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 24

Number Of Ingredients 14

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons lemon zest
1 pinch salt
½ cup butter, chilled and diced
1 egg
1 teaspoon vanilla extract
2 cups fresh blueberries
¼ cup white sugar
⅛ teaspoon ground nutmeg
5 tablespoons butter, softened
½ cup packed brown sugar
¾ cup all-purpose flour
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
  • Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
  • Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
  • Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
  • Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 21.6 g, Cholesterol 24.3 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 48.9 mg, Sugar 10.1 g

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