Ingredients for Lemon Blueberry Bars
- Unsalted Butter
- All Purpose Flour
- Old Fashioned Oats
- Desiccated Coconut
- Light Brown Sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- Egg
- Sweetened Condensed Milk
- Fresh Lemon Juice
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
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How to Make Lemon Blueberry Bars
- Preheat oven to 350°F (175°C). Line a 9x13 inch metal baking pan with foil, leaving a 1-inch overhang on all sides.
- Spray the foil-lined pan with cooking spray.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup rolled oats, ½ cup shredded coconut, ¾ cup granulated sugar, ½ teaspoon salt, and 2 teaspoons baking powder.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Transfer 2 cups of the crumb mixture to a separate bowl and set aside for the topping.
- Beat 1 large egg white into the remaining crumb mixture. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake the crust for 10-12 minutes, or until lightly golden.
- Meanwhile, in a medium bowl, whisk together 1 (14-ounce) can sweetened condensed milk, ¼ cup lemon juice, 1 tablespoon lemon zest, and 1 large egg yolk.
- Let the lemon mixture stand for 5 minutes.
- Evenly sprinkle 2 cups fresh blueberries over the hot crust.
- Pour the lemon mixture over the blueberries and spread gently with a spatula.
- Bake for 7-8 minutes, or until the lemon mixture is set and slightly shiny.
- Sprinkle the reserved crumble topping evenly over the lemon-blueberry layer, gently pressing it into the filling.
- Bake for an additional 25-30 minutes, or until the filling is bubbly and the topping is golden brown.
- Let the bars cool completely in the pan on a wire rack before lifting them out using the foil overhang.
- Cut into 24 bars and serve.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
95g
Fat
33g
Carbs
12g