Blueberry Streusel Bars with Lemon-Cream Filling

Blueberry Streusel Bars with Lemon-Cream Filling
Photo by Scott Phillips


  • 13-½ oz. (3 cups) all-purpose flour
  • 14-oz. can sweetened condensed milk
  • 8 oz. (1 cup) unsalted butter, softened; more for the pan
  • ½ cup fresh lemon juice
  • 1 tsp. table salt
  • 1-½ cups old-fashioned rolled oats (not quick oats)
  • 1 tsp. baking powder
  • + 4 more ingredients
    • 1-1/3 cups packed light brown sugar
    • 2-½ cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels
    • 1 large egg, separated
    • 2 tsp. grated lemon zest

Position a rack in the center of the oven and heat the oven to 350°F. Line a 9x13-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, b...

View full recipe at Fine Cooking


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