Blueberry Streusel Bars With Lemon Cream Filling

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

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

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

1 1/3 cups packed light brown sugar

1 teaspoon salt

1 teaspoon baking powder

1 large egg, separated

14-oz can sweetened condensed milk

1/2 cup fresh lemon juice

2 teaspoons grated lemon zest

2 1/2 cups room temperature blueberries (about 13 oz.) washed and drained

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