Blueberry Streusel Bars with Lemon-Cream Filling

These bars are both out-of-this-world, and award-winning! My son recently entered a baking competition at his high school during Spirit Week, and these bars took first place. They are loaded with flavor and not overly sweet, a nice combination of blueberry and lemon. Blueberry and lemon is one of my favorite fruit combinations. If you’re a fan of that combination too, try this scone recipe.

This recipe comes from the July ’08 issue of Fine Cooking, one of my favorite cooking magazines. These bars are great at room temperature or chilled from the refrigerator. This is a perfect summer recipe when blueberries are in season.

Because of the oats and blueberries, in addition to being a dessert, this is breakfast in my book.

When you cut these, only do so after they’ve had a chance to chill in the refrigerator. The bars will cut much more cleanly if they’re cold.

Blueberry Streusel Bars with Lemon-Cream Filling
Recipe from Fine Cooking

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