Blueberry Crumb Bars

1. Preheat oven to 375 F. Grease an 8×8 pan with cooking spray and set aside. In a large bowl, combine flour, 1/2 cup sugar, baking powder, salt, and lemon zest. In a smaller bowl, whisk together egg yolk and vanilla extract. Set aside. Add the egg mixture and the cubed butter to the flour mixture and, using a pastry cutter or a gloved hand (which is what I did), cut the mixture together until it looks like coarse moist crumbs. Gently press 2/3 of the shortbread into the pan.

2. In another bowl, whisk together 1/4 cup sugar and the cornstarch. Mix in lemon juice, then add blueberries and mix. Pour coated blueberries on top of the crust. Top with the remaining shortbread, crumbling it over the top (clump some shortbread into bigger pieces to get the golden crunchy pieces on top). Yum! Sprinkle with the remaining tablespoon of sugar.

3. Bake in the preheated oven for 38-42 minutes, until the crumble is golden brown and the blueberries are oozing around the edges. Remove pan from oven. Let it cool for 30 minutes, then cut into bars. Serve warm (or room temperature, but you can always reheat them in the microwave).

Recipe adapted from Cooking Classy who adapted from Smitten Kitchen and allrecipes.com.