Delightful Blueberry Bliss Bars

Combine the ¾ cup butter, ⅓ cup sugar, and 1½ cups flour until the butter is fully incorporated in the flour. You can use your fingertips or pulse it together in a food processor. Press the mixture into the bottom of a greased and parchment paper-lined 9x9 inch baking pan. Bake for 15 minutes at 350 degrees, then remove from the oven.

In a saucepan, bring the blueberries and ½ cup of sugar to a gentle boil. Mix the corn starch with the water and add slowly to the boiling berry mixture, stirring constantly. Boil gently for one additional minute, stirring constantly. Cool for several minutes, stirring often.

In a large bowl, toss together the baking powder, graham cracker crumbs, ⅔ cups flour, and ⅓ cup brown sugar. Using your fingers, rub the ½ cup of butter through the dry ingredients. Spread the blueberry compote on top of the shortbread layer. Press the crumble mixture together in handfuls, so it holds together and break off chunks of crumble all over the top of the prepared blueberry compote filling. Press down lightly and bake for 20-25 minutes at 350 degrees or until the top is golden brown. Cool completely in the pan before cutting into squares or bars.