LEMON BLUEBERRY CRUMB BARS 

LEMON BLUEBERRY CRUMB BARS
Makes one 9x13 pan
for the crumb
1 cup sugar
3 cups flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
Zest of one lemon
1 cup cold butter, cut into small cubes
1 large egg
for the berries
Juice of one lemon
½ cup sugar
4 teaspoons cornstarch
4 cups blueberries
Set the oven to 375F. Line a 9x13 pan with parchment with enough parchment overhanging to lift out the entire pan of bars once cooled.
In a bowl, combine the sugar, flour, baking powder, salt, cinnamon, and zest. Using a pastry cutter, cut in the butter and egg until a crumbly mixture forms. Gently press half of the mixture into the bottom of the pan.
In a separate bowl, mix together the lemon juice, sugar, and cornstarch. Carefully fold in the blueberries. Sprinkle the blueberries over the bottom crust, using your fingers to evenly distribute. Cover the berries with the remaining crumb mixture. Bake for 45-50 minutes or until the crust is golden and lightly browned. Remove from the oven and allow to cool entirely.
In a small bowl, mix together the juice of one lemon, 1 tablespoon of milk, and enough powdered sugar to make a drizzly glaze. Carefully lift the entire slab of bars out of the pan using the parchment sheet overlap for lifting. Drizzle the glaze off the end of a spoon over the entire pan just before cutting and serving.