Blueberry-Hazelnut Bars

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