Go Back

Creamy Lemon Blueberry Bars

Creamy Lemon Blueberry Bars
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Cookie Madness

Ingredients

  • 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

Instructions

  • Preheat oven 350 degrees. Grease a 9x13 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