Blueberry Crumble Shortbread Bars

• ½ cup of salted, melted butter (115g)
• ½ cup of light brown sugar (100g)
• ½ teaspoon of pure vanilla extract (2g)
• ½ teaspoon of salt (3g)
• 1 and ½ cups of all-purpose flour (190g)

• 2 cups of fresh blueberries (296g)
• ½ teaspoon of vanilla extract (2g)
• 2 tablespoons of light brown sugar (28g)
• 1 tablespoon of lemon juice (15g)
• 1 tablespoon of cornstarch (8g)

• ¼ cup of salted, melted butter (57g)
• ½ cup of light brown sugar (100g)
• 1 cup of flour (125g)

Preheat the oven to 350°F (177°C). For the shortbread base, melt the butter in the microwave for about 45 seconds, and combine the melted butter and light brown sugar in a medium-sized mixing bowl until well incorporated. Stir in the vanilla extract and salt until combined.

Gradually add the all-purpose flour, mixing just until the dough comes together and no dry flour remains. Press the shortbread dough evenly into the bottom of an 8x8-inch baking pan and set aside. For the blueberry filling, combine the fresh blueberries, vanilla extract, light brown sugar, lemon juice, and cornstarch in a separate bowl.

Toss until the blueberries are evenly coated and the cornstarch has dissolved. Spread this blueberry mixture evenly over the shortbread base in the baking pan. For the crumble topping, combine the melted butter and light brown sugar in another bowl.

Add in the flour and mix until the mixture becomes crumbly. Sprinkle this crumble topping evenly over the blueberry filling.

Place the baking pan in the preheated oven and bake until the crumble topping is golden brown and the blueberry filling bubbles, which usually takes around 35-40 minutes.

After baking, remove the pan from the oven and let it cool completely for about an hour. Once fully cooled, slice into bars and enjoy!