Blueberry Streusel Bars With Lemon-Cream Filling

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Fine Cooking


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1 tsp. table salt

8 oz. (1 cup) unsalted butter, softened; more for the pan

1-1/3 cups packed light brown sugar

2-1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels

1 large egg, separated

1 tsp. baking powder

1-1/2 cups old-fashioned rolled oats (not quick oats)

1/2 cup fresh lemon juice

13-1/2 oz. (3 cups) all-purpose flour

14-oz. can sweetened condensed milk

2 tsp. grated lemon zest

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