Yield: Yields 24 bars.
Always a hit at summer picnics, these addictive squares strike the perfect balance between tart and sweet and chewy and crunchy.
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Position a rack in the center of the oven and heat the oven to 350°F. Line a 9×13-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, blend the butter completely into the flour mixture. Transfer 2 cups of 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 level crust. You can tamp it with the bottom of a measuring cup to even it out. Bake the crust until it starts to form a dry top, 10 to 12 minutes.
Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.
Sprinkle the blueberries evenly over the hot crust and then 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 berries; it’s fine if the lemon mixture isn’t perfectly even. Bake until the lemon mixture just begins to form a shiny skin, 7 to 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 the filling is bubbling at the edges and the topping is brown, 25 to 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 wire 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.
Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.
Based on all of the reviews, and the festive color, made these for the first time to bring to a 4th of July cookout. Figured I'd be able to try a piece before leaving. Typical me, I was pulling them out of the oven as we were rushing out the door, so I just hoped for the best. Everyone LOVED them!! Women AND men were RAVING - they all happened to prefer fruit desserts over chocolate! Added a scoop of vanilla ice cream, which put it over the top. Everyone wanted the recipe.
So delicious, and the combination is so special.
They taste great, but the recipe needs to be modified to use large heavy-duty foil.When I made them, the blueberry mixture bubbled up on the sides and made it very difficult to remove them from the pan and I ended up ripping the foil on the ends to get them out.
These bars are just absolutely delicious. I've made them 3 times this summer with my surplus of blueberries, and they have received rave reviews from everyone. I think I like them a little better with 3 cups or so of berries.
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