Base
3 cups all-purpose flour
2 cups rolled oats
1 2/3 cups packed brown sugar
1 1/2 tsp. baking powder
1 1/4 tsp. ground nutmeg
1/2 tsp. salt
1 tsp. grated lemon zest
1 1/4 cups butter or margarine, softened
1 egg, beaten
Topping
1 egg
1 can (14 oz.) sweetened condensed milk
2 tsp. grated lemon zest
1/2 cup lemon juice
2 Tbsp. all-purpose flour
3 cups blueberries, thaw if frozen
Grease 9 x 13 baking dish. Preheat oven to 375º.
- Base: In a bowl mix together flour, oats, brown sugar, baking powder, nutmeg, salt and lemon zest. Using a pastry blender, cut butter in until mixture resembles coarse crumbs. Set 2 cups aside. Add egg to remaining mixture and mix until just combined. Spread evenly in prepared dish. Bake in preheated oven for 10 minutes.
- Topping: In another bowl, beat egg, condensed milk and lemon juice until smooth and blended. Blend in flour and lemon zest. Stir in blueberries. Spread evenly over base. Bake 40 to 45 minutes longer or until lightly browned. Place dish on a rack to cool completely, then cut into bars.
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