Thanks to Anna at Cookie Madness for tonight's dessert.
I only let these chill in the frig for about an hour before it was too much and I had to try (the recipe states to place in frig for two hours). They taste great, but I think they will be even better after chilling just a bit longer. I guess I will see tomorrow morning. Blueberry and lemon....totally acceptable breakfast.
Creamy Lemon Blueberry Bars
1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon salt (omit the salt if you are using salted butter)
1/2 teaspoon baking soda
12 tablespoons unsalted butter, cut into small pieces
1 1/2 cups oats (quick cooking)
2 large egg yolks
1 14-oz can sweetened condensed milk
1/2 cup fresh lemon juice
2 tsp lemon zest
2 cups room-temp blueberries, washed, drained, patted dry
1/2 cup chopped pecans (optional)
Preheat oven 350 degrees. Grease a 9×13 inch metal baking pan. (Line with foil or parchment if desired)
Combine the flour, both sugars, salt and baking soda in bowl of a food processor and pulse to mix. Add butter and pulse until mixture is coarse and crumbly. Add oats and pulse to mix.
Press about 2/3 of the crumb mixture into the pan and set remainder aside. Bake crust for 12 minutes. Meanwhile, prepare filling.
Whisk the condensed milk, lemon juice, lemon zest and egg yolks together in a medium bowl and let stand for 5 minutes.
Arrange blueberries evenly over the crust; pour lemon mixture over the blueberries. Spread gently with a spatula to distribute as evenly as possible. Bake until the lemon mixture just begins to form a shiny skin; 7 to 8 minutes.
Sprinkle reserved topping over the lemon layer, then sprinkle pecans over topping. Bake for 25 minutes.
Let the bars cool in the pan on a rack until just warm, about an hour. When cool, transfer to refrigerator to chill for at least 2 hours. The longer the chill time, the better they’ll be.
Cut into about 24 bars