Lemon Blueberry Crumb Bars

Base:
3 c. flour
2 c. rolled oats
1 2/3 c. packed brown sugar
1 1/4 tsp. nutmeg
1/2 tsp. salt
1 tsp. grated lemon zest
1 1/4 c. butter or margarine, softened
1 egg, beaten

Topping:
1 egg
1 14oz can sweetened condensed milk
2 tsp. grated lemon zest
1/2 c. lemon juice
2 Tbsp. flour
3 c. blueberries, thawed if you use frozen

Base: In a bowl mix together flour, oats, brown sugar, powder, nutmeg, salt and lemon zest. 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 pan. 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. Sprinkle with reserved crumb mixture. Bake at 375* for 40-45 minutes longer ir until lightly browned. Place pan on a rack to cool completely, then cut into bars.

Use 9x13 inch pan well greased.

Tip: A cake will be less likely to stick to a pan if the pan is placed on a cold wet towel upon removal from the oven.