Michele’s blueberry streusel lemon bars

Blueberry Streusel Bars w/Lemon-Cream Filling

1/2 lb. (1cup) unsalted butter softened

3 cups flour

1 1/2 cups oats

1 1/2 cups light brown sugar

1 tsp salt

1 tsp. baking powder

1 large egg separated

1 14 oz. can sweetened condensed milk

1/2 cup fresh lemon juice

2 tsp. grated lemon zest

2 1/2 cups blueberries

Grease or butter 9×13 pan. Preheat oven to 350.  In large bowl combine flour, oats, sugar, salt and b.powder. Mix butter into dry ingredients until crumbly mixture forms. Transfer 2 cups of mixture into another bowl and set aside for topping. Blend egg white into remaining crumbs and then press mixture into bottom of pan to form a level crust. Bake crust until it starts to form a dry top 10-12 minutes.

In another bowl, whisk milk, lemon juice, zest and egg yolk. Let sit a few minutes. Sprinkle blueberries evenly over the hot crust and drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute evenly. Bake until lemon mixture just begins to form a shiny skin 7-8 min, Sprinkle the reserved crumb topping over the lemon blueberry layer pressing the streusel between your fingers into small lumps as you sprinkle. Bake until the filling is bubbling at the edges and the topping is brown

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