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Creamy Lemon Blueberry Bars

by on June 25, 2008 · 56 comments

Today’s recipe was inspired by The Leavening Agent who posted a great photo of a blueberry bar. She didn’t include the recipe, so I checked a few bulletin boards and found the original version which was originally published in Fine Cooking Magazine. It had mixed reviews and some specific criticisms including “too much crust, not enough filling”. So I decided to make the bars using a different recipe for crust and topping.

The results were fabulous and I am having a hard time staying away from these bars! They are very lemony (don’t leave out the zest!), sturdy, but still creamy and smooth. If you like the lemon-blueberry combo, this is a must-try recipe.

Creamy Lemon Blueberry Bars

Creamy Lemon Blueberry Bars

1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter, cut into small pieces
1 1/2 cups oats (quick cooking)
2 large egg yolks
1 can 14-oz can sweetened condensed milk
1/2 cup fresh lemon juice
2 tsp lemon zest
2 cups room-temp blueberries, washed, drained, patted dry
1/2 cup chopped pecans (optional)

Preheat oven 350 degrees. Grease a 9×13 inch metal baking pan. (Line with foil or parchment if desired)

Combine the flour, both sugars, salt and baking soda in bowl of a food processor and pulse to mix. Add butter and pulse until mixture is coarse and crumbly. Add oats and pulse to mix.

Press about 2/3 of the crumb mixture into the pan and set remainder aside. Bake crust for 12 minutes. Meanwhile, prepare filling.

Whisk the condensed milk, lemon juice, lemon zest and egg yolks together in a medium bowl and let stand for 5 minutes.

Arrange blueberries evenly over the crust; pour lemon mixture over the blueberries. Spread gently with a spatula to distribute as evenly as possible. Bake until the lemon mixture just begins to form a shiny skin; 7 to 8 minutes.

Sprinkle reserved topping over the lemon layer, then sprinkle pecans over topping. Bake for 25 minutes.

Let the bars cool in the pan on a rack until just warm, about an hour. When cool, transfer to refrigerator to chill for at least 2 hours. The longer the chill time, the better they’ll be.

Cut into about 24 bars

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Published on June 25, 2008

{ 56 comments… read them below or add one }

Laurie M August 30, 2010 at 1:58 pm

Fantastic! Definitely great with the pecans on top. Also the step with baking for 7 minutes with the lemon mixture before baking it with the topping can be left out. It doesn’t seem to make any difference to how they turn out, I tried it both ways.

Raeanne September 1, 2010 at 6:21 pm

These are amazing! Thank you so much for the recipe!

AnnaK March 6, 2012 at 8:54 pm

I made these for my sewing circle and got rave reviews and I have been dreaming about making them again. They are easy and delicious! Love the lemoney tartness combined with the creamy sweetness of the milk. 4 stars

AnnaK March 6, 2012 at 9:03 pm

Forgot to say, just wish there were printer-friendly page. It printed your whole blog post instead of just the recipe.

Anna March 6, 2012 at 9:06 pm

Hi Anna,

Thanks for the suggestion. I’ll see if I can make the recipe printer friendly. A lot of the more recent recipes are printer friendly, but some of the older ones (like this, apparently) aren’t.

Neesha February 23, 2013 at 9:31 am

This was extremely tasty . Made a tray and they vanished before my eyes. Had good reviews by everyone who ate them at home. This was one of the best crumbles that I have eaten. Will try it with raspberries next time.

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