Blueberry Cake Bars
- 1 cup self-rising flour
- 1/2 cup white sugar
- 1 pinch salt
- 1/2 lemon, zest and juice
- 1/2 cup cold butter, cubed
- 1 teaspoon cornstarch
- 1 cup blueberries
- 1 egg
- 1/2 cup powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
Adapted from 12tomatoes.com
Preheat oven to 350º F.
Prepare a 9-by-9 baking pan by spraying it with nonstick cooking spray.
Combine flour, 1/3 cup white sugar, salt, lemon zest and juice, egg and cold butter in a food processor.
Pulse flour mixture in food processor until it forms a ball.
Remove half the dough and set it aside, and put the remaining dough into the bottom of the prepared baking pan.
Cover the dough in the baking pan with a layer of blueberries.
Sprinkle the blueberries with cornstarch and the remaining white sugar.
Crumble the reserved dough over top of the blueberries.
Bake for 35 minutes or until a toothpick comes out slightly crumbly.
Whisk powdered sugar and whole milk in a small bowl until it forms a thick glaze.
Pour glaze into a piping bag or a sandwich bag with the corner cut off, and drizzle it over top of the bars once cooled.