A simple and tasty treat with a blueberry jam filling and a crust that is like shortbread and is pressed into the pan.
Blueberry filling– 14 oz (400 g) frozen wild blueberrie– 1/4 cup (50 g) granulated sugar– 2 tablespoons (30 ml) fresh lemon juice– 1/2 cup (120 ml) water– 1 tablespoon cornstarchCrust– 14 tablespoons (200 g) unsalted butter, softened, plus more for the pan– 1/2 cup (100 g) granulated sugar– 1/2 teaspoon vanilla extract– 1 large egg– 2 1/4 cups (300 g) all purpose flour– 1/4 cup flaked almond– 2 tablespoons pearl sugar, optional
INGREDIENTS
Make the filling first:
Mix blueberries, sugar, lemon juice, and water in a medium saucepan. Stir and boil for 10 minutes over medium heat until sugar dissolves, fruit tenderizes, and mixture simmers.
INSTRUCTIONS
STEP 1
Mix cornstarch and 1 tablespoon water in a small bowl. Stir until smooth, then add to blueberries. Continue whisking and bring the mixture almost to a boil.
STEP 2
Cook for a few minutes until the sauce thickens and coats a spoon. Stop cooking and let cool at room temperature.
STEP 3
Preheat the oven to 350°F (175°C) and grease an 8-inch (20-cm) square pan while the filling cools. Line it with parchment paper to extend the sides. Set aside.
STEP 4
Making the crust:
Mix butter and sugar in a large bowl. Beat on medium speed with a hand mixer for 5 minutes until light and frothy.
STEP 5
Beat egg and vanilla. Finally, add the flour twice and beat until the dough is smooth and flour-free. Press 2/3 of the dough into the baking pan with your fingertips.
STEP 6
Spread it evenly. Apply blueberry filling. Tear up the leftover dough. Sprinkle them on blueberries. If using, add flaked almonds and pearl sugar.
STEP 7
The top should be golden and faintly brown after 35–45 minutes in the center of the oven. Cool thoroughly after baking before slicing and serving. Keep refrigerated for 3 days.