Creamy Lemon-Blueberry Dessert

Oh my! That’s the first thing I can think of to say about this dessert. You really have to taste it to believe it. It’s rich, tangy, delightfully sweet and refreshing — all at the same time! –Mellyn :) Yield: 1 9×13″ pan (12-15 servings)

  • 3 cups oatmeal, ground into flour in the blender
  • 1/2 cup sugar
  • 1 cup butter (you could probably substitute oil here, but you’d miss out on the rich buttery flavor)
  • 3 cans sweetened condensed milk
  • 1 1/2 cups lemon juice
  • 1-2 cups blueberries — fresh, frozen, canned and drained, or rehydrated freeze-dried berries. Even pie filling would be delicious, although it might be too sweet.
  1. Preheat oven to 350 degrees.
  2. Combine oatmeal, sugar and softened butter. Press into a 9×13″ pan.
  3. Bake for 15-25 minutes or until crust looks slightly golden. Remove from oven a let cool completely.
  4. Stir sweetened condensed milk and lemon juice together. Pour over cooled crust.
  5. Refrigerate until ready to serve. Several hours is best.
  6. Top with blueberries and serve!

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