It has been a long while since I’ve had the time to blog, but I decided that it’s time again. Inspiration for the title came from my recent obsession with baking lemon blueberry things. The combination is just so summery and fresh! Plus there was a sale at the store.
As I was making these lemon blueberry streusel bars, I was thinking about how this weird, free, floating transition time is such a blessing. I get to cook and bake, sleep, eat, catch up with people, work out, crochet, get involved in church stuff, etc. It has been good for me, body and soul.
Anyways, so here is the recipe! David brought them to work where they were completely devoured (in case you were wondering if they actually taste good). The original recipe is here, but I modified it based on the recipe reviews and to make it ever so slightly healthier.
Enjoy this taste of summer!
½ cup butter, softened
1/4 cup canola oil
3 cups all purpose flour
1 ½ cups rolled oats
1 1/3 cups packed light brown sugar
3/4 cup confectioner’s sugar
1 tsp table salt
1/2 tsp baking powder
1/2 tsp baking soda
2 eggs, separated
½ cup fresh lemon juice
3 tsp grated lemon zest
2 ½ cups room temperature blueberries (about 13 oz)
14 oz can of sweetened condensed milk
1 ½ cups of plain lowfat yogurt, drained on paper towel for 4 hours
- Preheat oven to 350. Line a 9×13” baking dish with foil, leaving 1″ overhang on the sides. Lightly grease the foil.
- Combine flour, oats, brown sugar, salt, 1 tsp of lemon zest, and baking soda/powder. Using your fingers, blend butter and oil completely into the flour mixture. Reserve 1/3 of the crumb mixture for the topping. Blend egg whites into remaining crumb mixture completely then press evenly into the bottom of the lined pan. Bake in oven for 10-12 minutes until the crust is dry on top.
- Whisk together condensed milk, yogurt, lemon juice, remaining lemon zest, white sugar, and egg yolks. Let stand for 5 minutes to allow it to thicken.
- Sprinkle blueberries evenly over hot crust, then pour lemon cream mixture over the blueberries evenly.
- Return to oven for 7-8 minutes, until it forms a shiny skin.
- Sprinkle the remaining topping over the top of the lemon-blueberry layer, pressing between fingers into small clumps as you sprinkle. Bake for another 25-30 minutes.
- Cool in pan for at least an hour, then lift foil by overhang and place on wire rack to cool completely. Cut into 24 squares.