These bars are crumbly and bursting with juicy blueberries. You can make up a batch, and store them in the refrigerator. Bring them to room temperature before you pass them around.
3 cups whole-grain pastry flour
1 ½ cups packed light brown sugar
1 ½ cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon salt
1 cup organic unsalted butter (2 sticks), room temperature
1 large egg, separated
1 (14-ounce) can sweetened condensed milk
2 medium lemon juiced, about 1/3 cup
Zest of 1 medium lemon, about 2 teaspoons
1 pint fresh blueberries, about 2 cups
Preheat the oven to 350 degrees. Line a 9 x 13-inch pan with parchment paper, leaving an overhang of 1 to 2-inches on two sides (in order to easily lift the bars out of the pan).
In a large bowl, combine the flour, sugar, oats, baking powder and salt. Place the softened butter into the bowl and use your fingers to combine the mixture into course crumbs. Reserve 2 cups of this crumb mixture.
Separate the egg. Add the white part of the egg to the crumb mixture in the bowl and combine. Place this mixture into the bottom of the pan and press down firmly. Bake the bottom crust until just beginning to brown, about 10 to 12 minutes.
Whisk together the condensed milk, lemon juice, lemon zest and egg yolk in a small bowl. Set aside.
Remove the crust from the oven. Spread the blueberries over top. Spread the lemon cream over the blueberries. Place the pan back into the oven and bake for 7 to 8 minutes or until the cream becomes shiny.
Remove the pan from the oven and top with the reserved crumb mixture. Place the pan back into the oven and bake until golden, about 25 to 30 minutes. Let the bars cool in the pan for 15 minutes. Lift the bars from the pan (using the parchment paper) and cool completely on a rack. Cut the bars into 2-inch squares. Store the bars in an airtight container the refrigerator, but serve them at room temperature.
Yield: 24 bars
Preparation Time: 20 minutes
Cook Time: 45 minutes
3 cups whole-grain pastry flour
1 ½ cups packed light brown sugar
1 ½ cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon salt
1 cup organic unsalted butter (2 sticks), room temperature
1 large egg, separated
1 (14-ounce) can sweetened condensed milk
2 medium lemon juiced, about 1/3 cup
Zest of 1 medium lemon, about 2 teaspoons
1 pint fresh blueberries, about 2 cups
Preheat the oven to 350 degrees. Line a 9 x 13-inch pan with parchment paper, leaving an overhang of 1 to 2-inches on two sides (in order to easily lift the bars out of the pan).
In a large bowl, combine the flour, sugar, oats, baking powder and salt. Place the softened butter into the bowl and use your fingers to combine the mixture into course crumbs. Reserve 2 cups of this crumb mixture.
Separate the egg. Add the white part of the egg to the crumb mixture in the bowl and combine. Place this mixture into the bottom of the pan and press down firmly. Bake the bottom crust until just beginning to brown, about 10 to 12 minutes.
Whisk together the condensed milk, lemon juice, lemon zest and egg yolk in a small bowl. Set aside.
Remove the crust from the oven. Spread the blueberries over top. Spread the lemon cream over the blueberries. Place the pan back into the oven and bake for 7 to 8 minutes or until the cream becomes shiny.
Remove the pan from the oven and top with the reserved crumb mixture. Place the pan back into the oven and bake until golden, about 25 to 30 minutes. Let the bars cool in the pan for 15 minutes. Lift the bars from the pan (using the parchment paper) and cool completely on a rack. Cut the bars into 2-inch squares. Store the bars in an airtight container the refrigerator, but serve them at room temperature.
Yield: 24 bars
Preparation Time: 20 minutes
Cook Time: 45 minutes
1 comment:
I'm not much use in the kitchen, but this looks so good I might get ambitious!
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