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Blueberry crumble slice with lemon filling.

Lemon & Blueberry Crumble Bars

The most delicious Lemon & Blueberry Crumble Bars! Creamy, tangy and oh-so sweet... the perfect dessert or afternoon treat!
5 from 27 votes
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Course: Dessert, sweets
Cuisine: Slices
Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes
Servings: 16 serves
Calories: 368kcal
Cost: $10

Equipment

  • Thermomix (optional) or Microwave
  • Oven

Ingredients

  • 155 g (1¼ cups) plain flour
  • 110 g (1¼ cups) rolled oats
  • ½ tsp salt
  • ½ tsp bi-carbonate of soda
  • 100 g (½ cup) raw sugar
  • 80 g (½ cup) brown sugar packed
  • 170 g (¾ cup) butter melted
  • 1 tsp vanilla extract
  • 200 g (1 cup) frozen blueberries or fresh
  • 395 g (1 tin) sweetened condensed milk
  • 1 tbsp lemon zest finely grated, approximately 1 lemon
  • 85 g (⅓ cup) lemon juice
  • 2 large egg yolks
  • ½ tsp lemon extract optional

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius (fan-forced.
  • Grease and line a 18cm x 28cm slice tray with baking paper, allowing the edges to overhang.
  • In a large bowl, whisk together the plain flour, rolled oats, salt and bi-carbonate of soda.
  • Stir in the raw sugar and brown sugar and mix until smooth.
  • Stir vanilla extract into melted butter and pour mixture over dry ingredients.
  • Stir mixture until well combined.
  • Press just over half of the crumble mixture into the base of the prepared tin and use the back of a spoon to smooth the mixture into an even layer. Bake in the preheated oven for 15 minutes, until golden.
  • Remove from oven and put aside (leave the oven turned on).
  • Sprinkle the blueberries over the cooked crumble base. 
  • In a bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract (optional) until smooth and slightly thickened.
  • Pour the lemon mixture over the blueberries and spread into an even layer.
  • Sprinkle the remaining crumble mixture over the top of the lemon filling and blueberries.
  • Bake in oven for 23 - 26 minutes or until lightly golden.
  • Remove from oven and allow to cool.
  • Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares. Store in airtight container in the refrigerator for up to 1 week.

Thermomix Method

  • Preheat oven to 160 degrees celsius (fan-forced).
    Grease and line an 18cm x 28cm slice tray with baking paper, allowing the edges to overhang.
  • Melt the butter and vanilla extract in the Thermomix bowl for 3 minutes, Speed 2, 80 degrees.
  • Add the plain flour, rolled oats, salt, bi-carbonate of soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.
  • Press just over half of the crumble mixture into the base of the prepared tin and use the back of a spoon to smooth the mixture into an even layer. Bake in the preheated oven for 15 minutes, until golden.
  • Remove from oven and put aside (leave the oven turned on.
  • Place the zest of 1 lemon into the Thermomix bowl. Grate for 20 seconds, Speed 6. Scrape the sides of the bowl. Repeat until you have a very finely grated zest.
  • Add the sweetened condensed milk, lemon juice, egg yolks and lemon extract (optional) and mix for 30 seconds, Speed 4. Scrape the sides of the bowl and mix for a further 30 seconds, Speed 4.
  • Sprinkle the blueberries over the cooked crumble base. Pour lemon mixture over the blueberries and spread into an even layer.
  • Sprinkle the remaining crumble mixture over the top of the lemon and blueberries.
  • Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
  • Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares. Store in airtight container in the refrigerator for up to 1 week.

Notes

RECIPE NOTES & TIPS:
  • All ovens are different - the slice is ready when the crumble is golden. I specify degrees celsius (fan-forced) for my recipes. If you're using a conventional oven, increase the temperature by 10-20 degrees celsius.
  • If you find that your crumble is over-browning, simply add a sheet of foil loosely over the top and continue baking.
  • The lemon extract gives the slice an extra lemony flavour, but you can omit it if you prefer. 
  • You can substitute the blueberries for strawberries, raspberries or blackberries if you prefer (or a combination of different berries!)
  • This crumble slice is delicious served cool or warmed up with a scoop of ice-cream, custard, cream and/or berry coulis.
  • Cut the slice using a sharp serrated knife.
  • Store the slice in an airtight container in the fridge for up to one week.
  • Freeze the slice in an airtight container for up to 3 months. Allow to defrost in the fridge before consuming.

Nutrition

Calories: 368kcal | Carbohydrates: 57g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 150mg | Potassium: 206mg | Fiber: 3g | Sugar: 29g | Vitamin A: 380IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 1.9mg