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.
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.
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Was making these - again - and couldn't believe I never took the time to say this is one of my favorite recipes EVER. I use 3 cups blueberries also. Always a hit, no matter where I take them!
Absolutely awful recipe. Result will not even resemble the picture. It is way too dry, and there isn't enough constitution to even hold itself together. Two cups of "topping" is way too much, turning this into something that looks more like a multi-layer dip as opposed to the pic. Waste of an hour of my life I will never get back. We tried one small bite when it was "done" and threw the whole thing out. My family hated it. I will never understand why others leave reviews that basically say " mine was dry, and I changed the recipe to add more berries, or more butter, or whatever and it was great!" --yeah. If you have to "fix" a recipe--it is a bad recipe. And ladies and gentleman--this one is definitely a bad recipe. Avoid. You will thank me later.
Excellent as everyone says. Mine were a little crumbly, which I attribute either to the temperature of the butter or the ratio of butter to dry ingredients in my rendering. But the bars tasted terrific, a lovely blueberry-lemon combo, and not too sweet, as others have said. Agree with another cook that these need heavy duty foil, and yet another that more berries are better. Will make again!
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.
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