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Lemon Blueberry Streusel Bars

A close-up, macro shot of a single serving of Lemon Blueberry Streusel Bars showing the golden crust, bright lemon filling, and dark blueberries under a crumbly streusel topping.
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A recipe for making tart lemon and sweet blueberry bars topped with a buttery, crumbly streusel topping.

Ingredients

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  • 1 cup all-purpose flour (for crust/streusel)
  • 1/2 cup granulated sugar (for crust/streusel)
  • 1/2 cup cold unsalted butter, cubed (for crust/streusel)
  • 1/4 teaspoon salt (for crust/streusel)
  • 1 cup all-purpose flour (for filling)
  • 1/2 cup granulated sugar (for filling)
  • 1/4 cup cornstarch (for filling)
  • 1/2 cup fresh lemon juice
  • 2 large eggs
  • 1 teaspoon lemon zest
  • 1 cup fresh or frozen blueberries
  • 1/4 cup brown sugar (for streusel)
  • 1/4 cup rolled oats (optional, for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust and streusel: In a medium bowl, combine 1 cup flour, 1/2 cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press two-thirds of this mixture evenly into the bottom of the prepared pan to form the crust. Reserve the remaining one-third for the streusel topping.
  4. Prepare the lemon filling: In a separate bowl, whisk together 1 cup flour, 1/2 cup sugar, and cornstarch. Whisk in the lemon juice, eggs, and lemon zest until smooth.
  5. Gently fold in the blueberries. Pour the filling mixture over the crust in the baking pan.
  6. Prepare the streusel topping: To the reserved crumb mixture, add the brown sugar and oats (if using). Mix lightly with a fork.
  7. Sprinkle the streusel topping evenly over the blueberry lemon filling.
  8. Bake for 40 to 45 minutes, or until the edges are golden brown and the filling is set.
  9. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For a crispier bottom crust, you can bake the crust alone for 10 minutes before adding the filling.
  • If using frozen blueberries, do not thaw them before adding them to the filling mixture.
  • Store cooled bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition

Find it online: https://cookerycourier.com/lemon-blueberry-streusel-bars-recipe/