Posted by: njbrown | June 17, 2012

Picnic in the Country – Part 2: Blueberry Streusel Bars with Lemon-Cream Filling


Picnic in the Country – Part 2

Blueberry Streusel Bars with Lemon-Cream Filling

Feeling pleasantly satisfied after helpings of smoked salmon, goat cheese and artichoke quiche, George and I moved on to the Blueberry Streusel Bars with Lemon-Cream Filling.  Crisp on the bottom, juicy berries in the middle, and delicious streusel all bound together with a lemon filling similar to Key lime pie, they were a delightful complement to the quiche and salad.  The Cave Spring Cellars 2009 Riesling combined wonderfully.After an indulgent meal like this George and I needed some exercise, so we took the 2 km. walk through the Twenty Valley.  Going down almost one hundred steps to the valley floor was a challenge, but climbing them on the way back was really difficult.  God – and the park administration – graciously provided a bench about two-thirds of the way up where we were able to catch our breath.

The day ended with a tour through the small historical society museum, and the Fry home, built in 1800.  I am always amazed by the resilience, fortitude and creativity of our ancestors!

Refreshed in body and spirit, we made our way home, promising each other to do this again soon.  Now all I have to do is find recipes at least as good.

Blueberry Streusel Bars with Lemon-Cream Filling

by Nicole Rees
From Finecooking.com

Makes 24 bars

Ingredients:

  • 8 oz. (1 cup) unsalted butter, softened; more for the pan
  • 13-½ oz. (3 cups) all-purpose flour
  • 1-½ cups old-fashioned rolled oats (not quick oats)
  • 1-⅓ cups packed light brown sugar
  • 1 tsp. table salt
  • 1 tsp. baking powder
  • 1 large egg, separated
  • 14-oz. can sweetened condensed milk
  • ½ cup fresh lemon juice
  • 2 tsp. grated lemon zest
  • 2-½ cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels

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


Directions:

  1. Position a rack in the center of the oven and heat the oven to 350°F.
  2. 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.
  3. In a large bowl, combine the flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture.
  4. Transfer 2 cups of crumb mixture to another bowl and reserve for the topping.
  5. 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.
  6. Bake the crust until it starts to form a dry top, 10 to 12 minutes.
  7. 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.
  8. 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.
  9. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.
  10. Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle.
  11. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.
  12. Let the bars cool in the pan on a rack until just warm, about an hour.
  13. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely.
  14. 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.

Note:  These are even better the next day!

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