Easy Blueberry Bars (Print Version)

# Ingredients:

→ Blueberry Layer

01 - 2 cups blueberries (about 250-300 grams if using fresh)

02 - 2 teaspoons cornstarch (use 4 teaspoons if using frozen berries)

03 - 1 tablespoon lemon zest

04 - 1 tablespoon lemon juice, freshly squeezed

05 - 1/4 cup granulated sugar (50 grams)

→ Shortbread Base & Crumble Topping

06 - 1 and 1/2 cups all-purpose flour (188 grams)

07 - 1/2 cup granulated sugar (100 grams)

08 - 1/2 teaspoon baking powder

09 - 1/4 teaspoon salt

10 - 3/4 cup unsalted butter (170 grams), cold and cubed

11 - 1 large egg yolk

12 - 1 tablespoon packed brown sugar

13 - 1 tablespoon granulated sugar

14 - 1 tablespoon all-purpose flour

# Instructions:

01 - Preheat oven to 350°F. Line an 8x8 inch square baking pan with parchment paper or foil, leaving overhang for easy removal later.

02 - In a medium bowl, toss together blueberries, cornstarch, lemon zest, lemon juice and sugar. Set aside.

03 - In a large bowl, whisk together flour, sugar, baking powder and salt. Cut in cold butter cubes and egg yolk using a pastry cutter until mixture is crumbly. Reserve 1 cup for topping.

04 - Press remaining shortbread mixture into pan. Spread blueberry mixture evenly on top. Add extra sugars and flour to reserved crumble and sprinkle over blueberries. Bake for 40-50 minutes until bubbling and golden.

# Notes:

01 - Cool completely (3-4 hours) before cutting

02 - Use a sharp knife for clean cuts

03 - Frozen berries may need longer baking time

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