BLUEBERRY STREUSEL BARS

Blueberry Streusel Bars image

Provided by Jennifer S

Time 1h10m

Number Of Ingredients 13

CRUST
21/2 c ap flour
2/3 c granulated sugar
1/2 tsp salt
18 Tbsp soft unsalted butter, cut into pieces
TOPPING
1/4 c packed brown sugar
1/2 c chopped pecans
1/2 c old fashioned rolled oats
FILLING
8 1/2 oz blueberry preserves
3 1/2 oz blueberries
1 Tbsp lemon juice

Steps:

1. Place rack in middle of oven and preheat to 375. Make a aluminum foil sling in a 13 x 9 inch pan so removing the bars is easy. Cut enough foil to hang over the sides of the pan in both directions, horizonal and vertical. Tuck the excess foil under the pan, make sure to push the foil up the side and into the corners. Grease the foil and set aside.
2. Using a mixer or a food processor mix the flour, granulated sugar and salt together. Add 16 tablespoons of soft butter one piece at a time. (Save the remaining 2 Tablespoons for the topping.) Will look like wet sand.
3. Take out 1 1/4 cups of this flour mixer and set aside. Place the rest into the 13x9 pan and press firmly to make it even. You can use the back of a measuring cup to make sure it is level. Bake 15 to 18 minutes until edges are browning.
4. While crust is baking add brown sugar oats and pecans to the saved flour mixture. Work in with your fingers the 2 tablespoons of soft butter. Should create some lumps, set aside
5. In another bowl combine the blueberries preserves and lemon juice. Mash the berries but leave some whole, if the berries are tart use less lemon juice.
6. Spread the filling on the hot crust and sprinkle the topping all over the filling. Return to oven and bake until the topping is a golden brown and filling bubbles. Cool at room temperature. Once cool loosen the foil and remove. Easy to cut on a board, store at room temperature.