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Blueberry Crumb Bars with Lemon Cream Filling

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Blueberry Crumb Bars with Lemon Cream Filling
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When I came across this recipe for blueberry streusel bars with lemon cream filling on The Recipe Girl I added it to my meal plan right away. With blueberries, lemon, crumbs and cream, how can you go wrong? I really like the blueberry and lemon combo and this sounded like a nice take on it. When I looked at the recipe for the cream layer I noticed that it looked a lot like the recipe for key lime pie filling only with lemon so I knew that it was going to be really good. The recipe for the actual bars also looked very similar to the recipe that I use for crumb bars . So we basically have blueberry crumb bars with a lemon key lime pie filling! It just keeps getting better and better. I modified the recipe a bit by reducing the the amount so that it would fit into my 8 inch square baking dish and I replaced some of the flour with whole wheat flour to make it a bit healthier. The bars were really easy to make and they turned out so well! The blueberry and lemon cream combo was amazingly good and the sweet crumb topping finished off the bars perfectly. Tip: For crumb bars like these you want to make sure that you press the bottom layer into the dish well so that the bars hold together.

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Blueberry Crumb Bars with Lemon Cream Filling

Blueberry Crumb Bars with Lemon Cream Filling

Prep Time:15 minutes Cook Time:45 minutes Total Time:1 hour Servings: 9
ingredients
  • 3/4 cup unsalted butter (melted)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 large egg (separated)
  • 3/4 14 ounce can sweetened condensed milk
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon zest
  • 2 cups blueberries
directions
  1. Mix the butter, flours, rolled oats, sugar, salt and baking powder in a large bowl until it forms crumbs.
  2. Set 1 cup of the mixture aside for the topping.
  3. Mix the egg white into the mixture.
  4. Press the mixture into the bottom of a greased 8 inch square baking pan.
  5. Bake in a preheated 350F/180C oven for 10 minutes.
  6. Meanwhile mix the egg yolk into the sweetened condensed milk, lemon juice and zest and let it sit.
  7. Spread the blueberries out over the bottom crust and top with the lemon mixture.
  8. Bake until the lemon mixture forms a shiny skin, about 7-8 minutes.
  9. Sprinkle on the reserved crumbs.
  10. Bake until the top is golden brown and the sides are bubbling, about 20-25 minutes.
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Reader Interactions

Comments

  10. La Table De Nana says

    September 7, 2009 at 9:01 pm

    Kevin I have fresh raspberries in my garden,not enough for a pie..when I saw your recipe this afternoon..I decided to try it w/ the raspberries..as I had everything else..

    You are right! What a KEEPER little recipe!!! Delicious!!Thanks!

    Reply

  30. The Bella Girls says

    September 8, 2009 at 7:43 pm

    Hi Kevin-

    I got back from a 4 day vacation and was pleased to see 5 new recipes! I love the idea of combining lemons and blueberries. This crumb bar looks delicious. I can't wait to give it a try. Thanks for the inventive idea!

    ~Camberley

    Reply

  32. Jessica says

    September 8, 2009 at 10:11 pm

    Just made this recipe last night. Turned out great! I had nearly everything on hand, minus the lemon and sweetened condensed milk. So easy! And refreshing. Thanks for the great recipe 🙂

    Reply

  36. Anonymous says

    September 13, 2009 at 3:40 am

    Your blueberry-lemon yogurt cake is cooling on the counter–the best and easiest tea bread I've ever made! I think my co-workers would love it if I brought these bars in on Monday.

    Your recipes are always wonderful!

    Reply

  38. free PR site says

    April 14, 2010 at 1:05 pm

    I can't wait for summer when the blueberries will be fresh and juicy, now I can only get the frozen ones that are not so good. But these bars look absolutely perfect, I want to make them.

    Reply

  39. p says

    November 30, 2010 at 7:41 pm

    This is similar to a recipe I love from Cooks Ill. Even if people are stuffed or don't care for lemon, they disappear incredibly quickly. I always use fresh blueberries but am curious to try with dried. Friends tried with frozen: frankly NOT worth the time, imho. Can't wait to make the nainamo bars later today with wafer or shortbread crumbs as we're not fond of the graham texture. Your blog is awesome: great ideas, I want to make everything. Thank you kindly!

    Reply

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