Delicious Lemon and blueberry bars

Hi mom, welcome to Cooktophia. Now I will make Delicious Lemon and blueberry bars. Fresh blueberries and lemon filling are sandwiched between a crumbled rind and a topping to make it delicious Lemon and blueberry bars!

Delicious Lemon and blueberry bars

Why Delicious Lemon and blueberry bars?

I wish I could take credit for the Lemon Blueberry bars, but I totally found this recipe in an issue of Fine Cooking magazine. I just can’t help but share the recipe. Lemon, my all-time favorite candy flavor, topped with fresh blueberries and crumbled rind and a topping. welcome my love! Please, please try these as they are very tasty and easy to prepare! Have fun!

Delicious Lemon and blueberry bars main components

Start by gathering these ingredients to make lemonade and blueberry bars!

  • yolk – This adds richness and creaminess to the filling. You’ll also use egg whites for the crust!
  • sweetened condensed milk – An easy ingredient to use for sweetening while keeping things creamy.
  • Lemon juice + flavor – These two taste the filling with all the amazing lemon flavour.
  • blueberry – Use fresh blueberries for best results. Also, use room temperature berries if you can, that way the baking is nice and even.

Crumble

  • butter + salt – The recipe requires soft, unsalted butter and a pinch of salt to complement it. Feel free to use salted butter and add less salt, if desired! Either way, this fluffy toppings will be absolutely delicious!
  • precise – This thickens the butter so it doesn’t get a mess.
  • old oats – Do not use the fast cooking type, it spoils the texture of this crumbly layer.
  • Brown sugar – To sweeten! I used light sugar but you can also use regular brown sugar.
  • baking powder – This makes everything more crumbly.
  • egg white – Mix this with some of the crumb mixture to make a stable crust! And don’t worry, you’ll be using the egg yolk for the lemon filling.

Can I use frozen blueberries?

You can use frozen blueberries, but I suggest increasing the time in the oven before adding the crumbly toppings to account for the added moisture.

How to make Delicious Lemon and blueberry bars

Step 1: Preheat + Prepare

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking tray with foil, leaving a 1-inch overhang on the edges. Butter the sides and bottom of the tin with a little butter.

Step 2: Make the Crumb + Bread Mix

In a large bowl, mix flour, oats, sugar, salt and baking powder. Using your fingers, thoroughly mix the butter into the flour mixture. Transfer 2 cups of the crumb mixture to another bowl and reserve for garnish.

Mix the egg whites with the remaining crumbs and press the mixture into the bottom of the pan to form a flat crust. Bake the dough until it begins to form a dry topping.

Step 3: Make the lemon mixture

Meanwhile, in a medium bowl, whisk together the condensed milk, lemon juice, lemon peel, and egg yolk. Let this mixture stand for a few minutes until it thickens.

Step 4: Layer Components

Sprinkle the blueberries evenly over the hot crust, then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spoon to distribute it evenly, but be careful not to crush the berries. It’s okay if the lemon mixture isn’t completely even.

Step Five: Baking + Cooling

Bake until the lemon mixture begins to form shiny skin. Sprinkle the reserved top layer over the raspberry and lemon layer, pressing the streusel between your fingers into small clumps as you spray. Bake until the filling is bubbling at the edges and the top layer is brown.

Let the bars cool in the pan on the rack to warm, about an hour.

The Secret to Perfectly Cutting Berry and Lemon Bars

Remember to line the baking tray with foil for easy slicing after baking the blueberry lemon bars. Once cool enough to do this, carefully remove them from the pan with the overhanging foil and transfer to a wire rack to cool completely. Remove the foil and cut into 24 bars. Wipe the knife if it gets too messy and then keep chopping. Voila, perfectly cut bars.

Delicious Lemon and blueberry bars Storage Instructions

Lemon and blueberry bars can be stored at room temperature for a few hours, but otherwise they should be kept in the refrigerator. Cover with plastic wrap and store for up to a week in the refrigerator.

Top-down view of sliced ​​lemon and raspberry slices

Can I freeze lemon and blueberry bars?

Yes, lemon and blueberry bars can be frozen! Be sure to store it in an airtight, freezer-safe container (such as a freezer bag) and freeze for up to three months. To serve, thaw in the refrigerator overnight.

Delicious Lemon and blueberry bars recipe

Fresh blueberries and lemon filling are sandwiched between a crumbled crust and topping to make these delicious lemon and raspberry bars!

directions

  1. Place the rack in the center of the oven. Preheat the oven to 350 degrees. Line a 9-by-13-inch baking tray with tin foil, leaving a 1-inch overhang on the edges. Butter sides and bottom of the wafer.
  2. In a large bowl, mix flour, oats, sugar, salt and baking powder. Using your fingers, thoroughly mix the butter into the flour mixture. Transfer 2 cups of the crumb mixture to another bowl and reserve for garnish.
  3. Mix the egg whites with the remaining crumbs and press the mixture into the bottom of the pan to form a flat crust. Bake the crust until it begins to form a dry topping, about 10 to 12 minutes.
  4. Meanwhile, in a medium bowl, whisk together the condensed milk, lemon juice, lemon peel, and egg yolk. Let this mixture stand 5 minutes; It will start to thicken.
  5. Sprinkle the blueberries evenly over the hot crust, then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spoon to distribute it evenly, but be careful not to crush the berries. It is fine if the lemon mixture is not completely even.
  6. Bake until lemon mixture begins to form shiny skin, 7 to 8 minutes. Sprinkle the reserved top layer over the raspberry and lemon layer, pressing the streusel between your fingers into small clumps as you spray. Bake until filling is bubbling on edges and top layer is brown, about 25 to 30 minutes.
  7. Let the bars cool in the pan on the rack until warm, about an hour. Carefully lift them from the pan with the overhanging foil and transfer to a wire rack to cool completely. Remove the tin foil and cut into 24 bars when cool. They can be stored at room temperature for a few hours, but otherwise they should be kept in the refrigerator.

Nutrition facts

Calories: 249Calories | Carbohydrates: 40g | protein: 4g | fat: 8g | Saturated fat: 5g | Cholesterol: 28mg | sodium: 194mg | Potassium: 91mg | the basic: 1g | sugar: 24g | Vitamin A: 296IU | Vitamin C: 4mg | Calcium: 87mg | iron: 1mg

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