BLUEBERRY PUCKER BARS
2 CUPS SELF RISING FLOUR, 1 CUP SUGAR, DIVIDED, PINCH SALT, 1 LEMON FOR ZEST AND JUICE, 1 LARGE EGG YOLK, PLUS 1 TBL. WATER, 10 TBL. COLD BUTTER, 1 TBL. CORN STARCH, 3 CUPS BLUEBERRIES, FRESH OR FROZEN|
Preheat oven to 350. Grease a 9x9 pan with butter. Whisk flour, 2/3 cup sugar, salt and lemon zest. Stir in egg yolk and water. Blend in cold butter with hands. Toss blueberries, lemon juice, remaining sugar and cornstarch. Pour over crust. Crumble remaining flour mixture over berries. Bake at 350 for 35 to 40 min. or until golden.Serve with Ice Cream or Cool Whip. Came from "The Chew".