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Blueberry Crumb Bars

Reviewed: Jun. 21, 2013
Made this for the first day of the summer. Sooo good! I only had 8x8 pan so I halved everything and only used the yolk of the egg. As other reviewers, I used butter instead of shortening. For the filling, I used 2 cup blueberries, the juice of half of a lemon, 1/4c sugar and ± 2 tsp cornstarch. Baked for 40 minutes and it turned out perfect. I'll be making it again and again this summer!
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