2017 Blueberry Bake Off 1st Place Winner: Thomas Emerick
Ingredients:
3 cups (13 ½ oz) all purpose flour
1 ½ cup old-fashion rolled oats (not quick)
1 1/3 cup packed light brown sugar
1 tsp salt
1 tsp baking powder
¼ tsp ground ginger
8 oz (1 cup) unsalted butter, softened; more for the pan
1 large egg, separated
14 oz. can sweetened condensed milk
½ cup fresh lemon juice
1 Tbsp. grated lemon zest
2 ½ cups room-temperature blueberries (~13 oz.), washed and drained on paper towels
Directions:
1. Position rack in the center of the oven and preheat oven to 350F. Line a 9×13” metal baking pan with foil, leaving a
1-inch overhand on the ends. Lightly butter the bottom and sides of the foil.
2. In a large bowl, combine flour oats, sugar, salt, baking powder, and ginger. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for topping. Blend the egg white into the remaining crumbs and press the mixture into the bottom of the pan to form a level crust. Tamp it with the bottom of a measuring cup to even out. Bake the crust until it starts to form a dry top, 10 to 12 minutes.
3. In a medium bowl, whisk the sweetened condensed milk, lemon juice, lemon zest, and egg yolk. Let stand for 5 minutes; it will begin to thicken.
4. Sprinkle the blueberries evenly over the hot crust, then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries. The lemon mixture need not be perfectly evenly spread. Bake until the lemon mixture just begins to form a shiny skin, 7-8 minutes.
5. Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until the filling is bubbling at the edges and the topping is brown, 25-30- minutes.
6. Let cool in the pan on a rack until just warm, about an hour. Carefully lift mixture out of the pan using the foil overhang and transfer to a wire rack to cool. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours, but should otherwise be kept in the refrigerator.
2017 Blueberry Bake Off 1st Place Winner: Thomas Emerick
Ingredients:
3 cups (13 ½ oz) all purpose flour
1 ½ cup old-fashion rolled oats (not quick)
1 1/3 cup packed light brown sugar
1 tsp salt
1 tsp baking powder
¼ tsp ground ginger
8 oz (1 cup) unsalted butter, softened; more for the pan
1 large egg, separated
14 oz. can sweetened condensed milk
½ cup fresh lemon juice
1 Tbsp. grated lemon zest
2 ½ cups room-temperature blueberries (~13 oz.), washed and drained on paper towels
Directions:
1. Position rack in the center of the oven and preheat oven to 350F. Line a 9×13” metal baking pan with foil, leaving a
1-inch overhand on the ends. Lightly butter the bottom and sides of the foil.
2. In a large bowl, combine flour oats, sugar, salt, baking powder, and ginger. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for topping. Blend the egg white into the remaining crumbs and press the mixture into the bottom of the pan to form a level crust. Tamp it with the bottom of a measuring cup to even out. Bake the crust until it starts to form a dry top, 10 to 12 minutes.
3. In a medium bowl, whisk the sweetened condensed milk, lemon juice, lemon zest, and egg yolk. Let stand for 5 minutes; it will begin to thicken.
4. Sprinkle the blueberries evenly over the hot crust, then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries. The lemon mixture need not be perfectly evenly spread. Bake until the lemon mixture just begins to form a shiny skin, 7-8 minutes.
5. Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until the filling is bubbling at the edges and the topping is brown, 25-30- minutes.
6. Let cool in the pan on a rack until just warm, about an hour. Carefully lift mixture out of the pan using the foil overhang and transfer to a wire rack to cool. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours, but should otherwise be kept in the refrigerator.