Get ready to experience a mouthwatering explosion of flavors that will transform your ordinary dessert routine into an extraordinary culinary adventure! These Blueberry Streusel Bars with Lemon Cream Filling are not just a treat—they're a sensational journey of sweet, tangy, and crumbly perfection that will have everyone begging for your secret recipe. Imagine biting into a bar where juicy blueberries meet creamy lemon filling, all nestled between a buttery streusel crust that crumbles delightfully with each bite. Whether you're a baking novice or a seasoned pro, this recipe promises to be your new go-to dessert that looks impressive but is surprisingly simple to make!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 cup blueberries
- 1/4 cup lemon juice
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine all-purpose flour, rolled oats, and brown sugar. Pour in melted butter and mix until the mixture becomes crumbly and starts to hold together.
- Press about two-thirds of the streusel mixture firmly into the bottom of the prepared baking pan, creating an even base layer. Set aside the remaining streusel for topping.
- In a separate bowl, combine softened cream cheese, granulated sugar, lemon juice, and egg. Whisk until smooth and well incorporated.
- Spread the lemon cream filling evenly over the streusel base, ensuring complete coverage.
- Gently scatter fresh blueberries over the cream cheese layer, distributing them evenly.
- Sprinkle the remaining streusel mixture over the blueberries, creating a crumbly topping.
- Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the center is set.
- Remove from oven and let cool completely in the pan at room temperature for about 1 hour.
- Using the parchment paper overhang, lift the bars out of the pan and transfer to a cutting board.
- Cut into 16 equal squares using a sharp knife. For clean cuts, wipe the knife between each slice.
- Optional: Dust with powdered sugar before serving for additional sweetness and presentation.
Tips
- Use room temperature ingredients for smoother mixing and better texture.
- Freeze fresh blueberries for 10 minutes before adding to prevent color bleeding.
- Make sure to press the streusel base firmly to create a stable foundation.
- Allow bars to cool completely for clean, neat cutting.
- For extra richness, use European-style butter with higher fat content.
- If blueberries are very large, chop them slightly to distribute more evenly.
- Use parchment paper overhang as a lifeline for easy bar removal.
- Store bars in the refrigerator for up to 5 days in an airtight container.
- For a gourmet touch, use fresh lemon zest in the cream filling.
- Experiment with mixed berries for a unique flavor variation!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 26g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
