Lemon Blueberry Crumble Bars

Crust and Topping

1. PREHEAT oven to 350°F.
2. BUTTER or COAT with cooking spray a 9-inch square baking dish.
3. PLACE 1½ cups all-purpose flour into a medium bowl.
4. ADD 1 cup finely ground cornmeal.
5. ADD 3/4 teaspoon salt.
6. STIR to combine and SET ASIDE flour mixture.
7. PLACE 1 cup (2 sticks) unsalted butter into a mixing bowl or a stand mixer fitted with paddle attachment.
8. ADD 3/4 cup sugar.
9. BEAT until butter is light and fluffy and pale in color and SCRAPE DOWN sides of bowl as needed.
10. ADD 1 teaspoon vanilla extract.
11. BEAT to combine.
12. ADD flour mixture to butter mixture.
13. BEAT on low speed just until mixture becomes crumbly and SCRAPE DOWN sides of bowl as needed. Do not over mix.
14. RESERVE and refrigerate half of batter.
15. TRANSFER remaining half of batter to prepared baking dish and PRESS batter into bottom of pan with the back of a spoon.
16. BAKE 10 minutes or until crust is lightly browned.

Filling

1. PLACE 1/2 cup sugar into a small bowl.
2. ADD 1 tablespoon cornstarch.
3. MIX thoroughly to combine and SET ASIDE sugar mixture.
4. PLACE 3 packages (6 ounces each) blueberries into a large saucepan.
5. ADD juice from 1/2 medium lemon.
6. ADD 1/8 teaspoon salt.
7. COOK over medium high heat and MASH and STIR just until mixture begins to boil.
8. ADD sugar mixture.
9. STIR constantly just until mixture boils and thickens.
10. REMOVE from heat and STIR IN zest from 1/2 medium lemon.
11. SPREAD blueberry filling over crust.
12. SPRINKLE remaining dough over filling.
13. BAKE until top crust is golden brown, about 40 minutes.
14. ALLOW to cool in pan on a cooling rack 10 minutes.
15. RUN a knife around edge of pan to prevent sticking.
16. ALLOW to cool completely.
17. CUT into bars and SERVE immediately.