My Recipe Box

Blueberry Streusel Bars with Lemon-Cream Filling


Yields 24 bars.

Always a hit at summer picnics, these addictive squares strike the perfect balance between tart and sweet and chewy and crunchy.

  • 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 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

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, 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.

nutrition information (per serving):
Calories (kcal): 270, Fat (kcal): 10, Fat Calories (g): 90, Saturated Fat (g): 6, Protein (g): 4, Monounsaturated Fat (g): 2.5, Carbohydrates (mg): 41, Polyunsaturated Fat (mg): 0.5, Sodium (g): 140, Cholesterol (g): 35, Fiber (g): 2,

Photo: Scott Phillips

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.

These were absolutely wonderful--or, as we say in my kitchen, "frantastic!" My husband, son and I ate almost half the pan while they were still warm. And, if you can believe it, I thought they were even better cold! I've posted these oh-so-delicious bars on my recipe blog:

These were really tasty, although a little soft because of the blueberries. I made a few quick substitutions to make the gluten free and they were a picnic favorite!

SO GOOD!!! SO good. SO. Good. Seriously, ridiculously, good. Make them.

I substituted a third of the all-purpose flour with whole wheat pastry, and made the bars several times, with sour cherries (from a glass, slightly sweetened) or blueberries. Both versions tasted great!

Delicious and easy to make!

I used only 1 stick of butter and 16 oz of blueberries. Bars came out fine.

I agree with javajunkie - good, not great. There is too little filling for the amount of crust even after adding the extra 1/2 cup blueberries.

These are just fantastic. A perfect blend of crunch and creaminess, of tart and sweetness, of cereal and -well, fruitiness :) I have made them many times now and always get compliments on them. Make sure to wait until they are completely cold before cutting them into squares ; arrange them on a pretty platter and they will be the star-dessert of any potluck picnic -guaranteed!

Great great recipe! Totally tastes of summer. Very moist! I did follow the few modifications listed in the comments: cut the salt in half, used 2 full pints of blueberries et used 3 egg yolks instead of 1. Picnic perfect as they say :-) Yum!

Made these for a family reunion and they were a hit! Didn't change a thing. I definitely will make again.

Perfect texture, not too sweet. Great for summer entertaining!

Delicious! Made these with blueberries (will add a few more next time so the surface is covered blueberries). Took them to a potluck and they disappeared quickly! Many compliments! Has a nice blend of sweet and tart, a bit of crunch from the topping, and just enough soft from the crust. Made a second batch at the same time, with raspberries, lots of them! Another success! Wll definitely keep this recipe on the go-to list. :)

This is a fantastic, simple-to-follow recipe. I made it for a meeting that a bunch of foodies attended, one being a food columnist, and it was a hit. I followed the recipe to a T, using organic blueberries that I'd picked from a nearby farm a few days ago. The bars were gobbled up faster than the food columnist's cookies... and the food columnist quietly asked for the recipe at the end of the meeting! A definite new addition to the recipe book.

I cut the butter down to 1/3 C and added 2 eggs to the filling. It worked very well. Its a keeper and I'd make again.

Absolutely loved this recipe! I will definitely make this again, but I am thinking of using raspberries instead of blueberries for a change of flavor.

Used half lemon and half lime in recipe and used blackberry instead of blueberry. Also added some chopped pecans to the topping. Otherwise followed recipe as written. Was fabulous!! Like key lime pie with blackberry and oatmeal cookie crust. Yum. This is going to be a regular for me.

It was good, not great. I thought the blueberries were too scant. I guess I rather have a crumble or crisp, with lots of bubbling blueberries. Would have been easier, too. Again, good, not great. Will probably not make again.

Our go-to recipe for dessert at our annual 4th of July barbecue. We'd have a lot of disappointed guests if we didn't make them again, they are always a hit.

These bars were delicious! I followed the recipe exactly and they turned out perfect. Great for breakfast or dessert. I definitely will be making them again.

These were ok, but I didn't love them. I was thinking with all the 5-star reviews that they would be better. I'm not sure what it is I didn't like, maybe they need more of the lemon filling.

Oh yummmmm! One of the best FC recipes ever.

Delicious! Perfect with coffee.

These were like a cross between lemon bars and blueberry crisp. I wasn't sure if I would like them chilled because I thought the topping would be hard from all of the butter, but it actually had a nice semi-chewy texture, ending with the oats. Will definitely make again. Yum.

The very best!

Great taste--love the lemon and blueberry combination. Makes a lot of squares so good for a party or shower.

Amazing - brought them to a party and even the non-blueberry lovers loved them!!

I was so excited about this recipe. It sounds fantastic. However I found the streusel crust/topping mixture very salty. I was looking on this website to see if there was a misprint on the amount or type of salt in the recipe. Maybe I measured incorrectly! I also found the texture of the whole rolled oats detracted from the overall taste/texture. I will make this again with less salt and with quick oats instead of rolled oats.

These are very good--and very rich. Allow to come to room temp for the best flavor.

Oh my! These bars are sooo good. They are very rich thanks to all the butter, sugar & sweetened condensed milk. The 24 servings indicated is very accurate due to the richness. They are yummy and would be terrific warm with vanilla ice cream.

Very easy to throw together with fantastic results. I used fat free sweetened condensed milk and it worked great.

This was an amazing recipe. Everyone loved it and it was very easy to follow. My initial draw to this recipe is that it was very close to a bar recipe I make a lot and people can't get enough of. The bar recipe is chocolate and toffee pieces, which my husband doesn't really love. He loves lemon and blueberries, so this, I figured, would be perfect - and I was right. Putting the foil in first is so important to getting the bars out and cut easily. I didn't do anything different, nor will I when I make it again. It was perfect!!

These Blueberry Lemon bars are delicious. They are easy to make, they travel well and you can freeze and defrost them without any adverse changes to the desert itself. They have just the right blend of sweet and tart to make them appealing to children as well as adults and they are my new favorite summer desert. I would recommend this lucious treat to anyone who likes blueberries.

I made these for our 4th of July party and they were a huge hit. The instructions were easy to follow and accurate, and the bars were easy to make. The only thing I might do differently next time is add another half cup or so of blueberries.

This recipe was easy and simply delicious. I didn't have unsalted butter on hand and thus substituted regular butter for the salt free. I also added a touch of lemon zest to the topping. It was not only a good dessert after dinner, but a great pairing with a little tea for breakfast. By morning it softened to a pleasantly buttery texture.

Really easy and totally yummy. A keeper for sure.

I took this to a church function and a few weeks later saw the request for the recipe in the bulletin! These are terrific and easy.


These bars are unbelievable! The article said they were addictive - when you make these, you will find out why. I was running short on frozen blueberries, so I subbed out part with blackberries. Wonderful! Everyone here loved them. Sure to be a big hit at the next gathering of friends and family. I also liked the fact they were so easy to throw together.

One of the best things I've baked. Even my picky husband loved them. Gave some to a friend who called me after one bite to say how much she liked them. The ONLY change in the recipe I made was I used fat free sweetened condensed milk because that was what I had on hand.

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