Lemon & Blueberry Crumble Bars

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 29 votes

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Course: Dessert, sweets

Cuisine: Slices

Prep Time: 20

Cook Time: 38

Total Time: 58

Servings: serves

Calories: 368kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Thermomix (optional) or Microwave
Oven

Ingredients

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

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