Here ya go.
Blueberry Streusel Bars with Lemon-Cream Filling
8 oz unsalted butter, softened; more for the pan
13 1/2 oz (3 cups) all-purpose flour
1 1/2 cups old-fashioned rolled oats (not quick)
1 1/3 cups packed light brown sugar
1 tsp table salt
1 tsp baking powder
1 large egg, separated
14-oz can sweetened condensed milk
1/2 cup fresh lemon juice
2 tsp grated lemon zest
2 1/2 cups room-temp blueberries,k washed and drained on paper towels
Position a rack in the center of the oven and heat the oven to 350 degrees. Line a 9 x 13 inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil.
In a large bowl, combine the flour, oats, sugar, salt and baking powder. Using your fingerts, blend the butter completely into the flour mixtgure. Transfer 2 cups of the 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. Bake the crust until it starts to form a dry top, about 10-12 minutes.
Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, zest and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.
Sprinkle blueberries evenly over the hot crust and 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; it's fine if the lemon mixture isn't perfectly even. Bake until the lemon mixture just begins to form a shiny skin; 7 to 8 minutes.
Sprinkle reserved topping over the lemon 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 to 30 minutes.
Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove foil and cut into 24 bars when cool. The bars can be stored at room temp for a few hours, but otherwise should be kept in the refrigerator.
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