Since our area has an annual blueberry festival, my daughters and I are always looking for amazing new recipes to enter in the cooking contest. These lovely bars won a blue ribbon one year. —Debbie Ayers, Baileyville, Maine
Ingredients
- 1-1/3 cups butter, softened
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 3-3/4 cups all-purpose flour
- filling:
- 3 cups fresh or frozen blueberries
- 1 cup sugar
- 3 tablespoons cornstarch
Directions
- Cream butter, sugar and salt until light and fluffy, 5-7 minutes; beat in egg and vanilla. Gradually beat in flour. Divide dough in half; shape each half into a 1-in.-thick rectangle. Wrap and refrigerate 2 hours or overnight.
- Preheat oven to 375°. Place blueberries, sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring frequently; cook and stir until thickened, about 2 minutes. Cool slightly.
- Roll each portion of dough between 2 sheets of waxed paper into a 14x10-in. rectangle. Place rectangles on separate baking sheets; freeze until firm, 5-10 minutes. Place 1 rectangle in a greased 13x9-in. baking pan, pressing onto bottom and about 1/2 in. up sides. Add filling.
- Cut remaining rectangle into 1/2-in. strips; freeze 5-10 minutes to firm. Arrange strips over filling in crisscross fashion. If desired, press edges with a fork to seal strips. Bake until top crust is golden brown, 30-35 minutes. Cool on a wire rack. Cut into bars.
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