Lemon Blueberry Crunch Bars

Preheat oven to 350 degrees F.

For the crust:

Cream butter and sugar until smooth. Add flour and beat until crumbly. Press into the bottom of an ungreased 8×8 pan and bake 15-18 minutes or until just golden.

For the filling:

Combine sweetened condensed milk, lemon zest and juice (about 1/2 cup total), and egg yolk. Mix and let stand 5 minutes to thicken.

Sprinkle blueberries evenly over crust and spread lemon mixture over blueberries, being careful not to crush the berries. Bake for 8-10 minutes.

For the topping:

Combine brown sugar, flour, wheat germ, and oats. Cut in butter until the mixture is crumbly. Sprinkle topping over the lemon-blueberry mixture and bake until the edges are bubbling and the topping is brown, about 20-30 minutes.

Let cool and cut into squares. Serve with whipped cream and fresh blueberries. Cover and refrigerate leftovers.