Blueberry Pie Cookie Bars (Print Version)
# Ingredients:
→ Blueberry Filling
01 -
14 oz frozen wild blueberries
02 -
1/4 cup granulated sugar
03 -
2 tablespoons fresh lemon juice
04 -
1/2 cup water
05 -
1 tablespoon cornstarch
→ Crust
06 -
14 tablespoons unsalted butter, softened
07 -
1/2 cup granulated sugar
08 -
1/2 teaspoon vanilla extract
09 -
1 large egg
10 -
2 1/4 cups all-purpose flour
→ Topping
11 -
1/4 cup flaked almonds
12 -
2 tablespoons pearl sugar (optional)
# Instructions:
01 -
Cook blueberries, sugar, lemon juice and water until simmering. Add cornstarch slurry and cook until thickened.
02 -
Preheat oven to 350°F. Butter and line 8-inch square pan with parchment.
03 -
Beat butter and sugar until fluffy. Add vanilla, egg, then flour until smooth.
04 -
Press 2/3 dough in pan, add filling, crumble remaining dough on top. Add almonds and pearl sugar.
05 -
Bake 35-45 minutes until golden. Cool completely before cutting.
# Notes:
01 -
Works with various fruits
02 -
Stores in fridge
03 -
No special tools needed