Who loves a Blueberry pie warm out of the oven with a scoop of vanilla ice cream! Instead of making a pie, how about trying Blueberry Bars! They have the wonderful flavor of a pie but in a bar format. Plus enjoy a wonderful lemon cream filling to complement the blueberries!
Cooling Time Before Cutting1hr
Course: Desserts, Holidays
Keyword: Blueberry Bars
1 1/2cupsOld-fashioned Rolled Oatsnot quick oats
1 1/3cupsBrown Sugardark
Lemon-Cream Filling Ingredients
14-ozcan Sweetened Condensed Milk
Position a rack in the center of the oven and heat the oven to 350°F.
Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang on the ends. (You can use aluminum foil but be sure to spray with non-stick spray.)
In a large bowl combine the dry ingredients.
Make a crumb mixture by blending the room-temperature butter into the flour mixture (a pastry blender or two knives can help with this process).
Transfer 2 cups crumb mixture to another bowl and reserve for the topping.
Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a crust.
Tip: Use the bottom of a measuring cup to press down the crumbs to even it out.
Bake the crust until it starts to form a dry top, 10 to 12 minutes.
While the cake is baking, rinse the blueberries and dry on paper towels.
Lemon-Cream Filling Directions
While the cake is baking, take a medium bowl and whisk together the condensed milk, lemon juice, lemon zest, and egg yolk.
Let this mixture stand for 5 minutes; it will begin to thicken.
Assembling the Blueberry Bars Directions
Take the cake out of the oven once the crust is formed.
Sprinkle the blueberries evenly over the hot crust
Drop spoonfuls of the lemon-cream filling over the blueberries. Gently distribute with a spatula, but be careful not to crush the blueberries. Do not worry about it being perfect.
Return the cake to the oven and bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.
Topping the Blueberry Bars Directions
Take the cake out of the oven and sprinkle the reserved crumb topping over the lemon-blueberry layer. Press the crumb topping between your fingers into small lumps as you sprinkle.
Return the cake to the oven and bake until the filling is bubbling at the edges and the topping is brown. About 25 to 30 minutes.
Let the blueberry bars cool on a rack until just warm, about an hour.
Carefully lift them out of the pan using the parchment paper overhang and transfer to a wire rack to cool completely.
Remove the parchment paper 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.
Calories are approximate depending upon serving size.The crumb topping is rather dense in texture. The excess topping shakes off the bars and is a bit messy! If you would like more of the blueberry lemon filling then reduce the amount of crumb mixture when topping the bars. Before serving warm the bars in the microwave to enhance the flavors. A scoop of vanilla ice cream goes nicely with a warm Blueberry Bars!Lastly, room temperature blueberries is better for the cooking time. Overall baking time is about 50-minutes. Cooling time before serving is about an hour. So planning ahead is important.