Blueberry-Hazelnut Bars

Ingredients

• 5 oz. (1 cup) hazelnuts, toasted and skinned
• 2 lb. (6 cups) fresh blueberries, picked over
• 9 oz. (2 cups) all-purpose flour
• ²/₃ cup granulated sugar
• Butter or vegetable oil for greasing the pan
• 1 large egg
• ¼ tsp. salt
• + 8 more ingredients
• • ½ tsp. ground cinnamon
  • 1 tsp. pure vanilla extract
  • 1 large egg yolk
  • 8 oz. (1 cup) cold unsalted butter, cut into large cubes
  • 2 tsp. baking powder
  • 4 oz. (1 cup) confectioners’ sugar
  • 2 tsp. fresh lemon juice
  • ¹/₃ cup cornstarch

Lightly grease a 9x13-inch baking pan. Line the bottom and sides with a sheet of parchment, leaving a few inches of paper hanging over the edges of the two long sides to help remove the finished bars. Roughly chop 1/2 cup of the hazelnuts; halved or quartered is about right. Set aside. Put the r...

View full recipe at Fine Cooking