Buttery Blueberry Lattice Bars

Instructions

1. 1

   Cream the softened butter, sugar, and salt until light and fluffy, about 5-7 minutes. Beat in the egg and vanilla. Gradually mix in the all-purpose flour until a dough forms.

2. 2

   Divide the dough in half and shape each half into a 1-inch thick rectangle. Wrap and refrigerate for 2 hours or overnight.

3. 3

   Preheat the oven to 375°F. In a small saucepan, combine the blueberries, sugar, and cornstarch. Bring to a boil over medium heat, stirring frequently, and cook until thickened, about 2 minutes. Allow to cool slightly.

4. 4

   Roll each portion of dough between two sheets of waxed paper into a 14x10-inch rectangle. Place the rectangles on separate baking sheets and freeze until firm, about 5-10 minutes.

5. 5

   Place one rectangle of dough in a greased 13x9-inch baking pan, pressing it onto the bottom and about 1/2 inch up the sides. Add the blueberry filling.

6. 6

   Cut the remaining rectangle of dough into 1/2-inch strips and freeze for 5-10 minutes to firm up. Arrange the strips over the filling in a crisscross fashion. If desired, press the edges with a fork to seal the strips.

7. 7

   Bake until the top crust is golden brown, about 30-35 minutes. Cool the bars on a wire rack before cutting into squares.