1 cup (16 tablespoons) unsalted butter, cubed and chilled
1 tsp. vanilla extract
1 tsp. almond extract
1/3 cup sliced almonds
For the Blueberry Layer:
4 cups fresh blueberries
1/2 cup sugar
1 tablespoon corn starch
1 tablespoon fresh thyme leaves
Juice from 1 lemon
Pre-heat your oven to 375 degrees. Coat a 9 X 13-inch baking pan with non-stick cooking spray and set it aside.
In your food processor with the blade attachment, pulse together the flours, sugar, thyme leaves, baking powder, salt and lemon zest. Add the cubed butter, egg and extracts. Pulse until the dough resembles a course meal.
Press about two-thirds of the dough firmly into the bottom of your prepared baking pan, using your hands or the back of a measuring cup to help create an even layer. Stir the sliced almonds into the remaining dough and set it aside, reserving it for the topping.
In a medium bowl, gently toss together all of the ingredients for the blueberry layer. Then spread this mixture evenly over the bottom crust layer. Sprinkle the reserved dough over top of the blueberry layer.
Transfer the baking pan to your pre-heated oven and bake for 40-45 minutes, or until the top is lightly browned and the filling is bubbling. Remove from the oven and set aside to cool completely before attempting to slice into bars.
These pie bars can be stored in an airtight container in your refrigerator for 2-3.
If you don’t have almond flour, you can process almonds in your food processor until a fine meal is formed. You could also substitute the almond flour for all-purpose flour or whole wheat flour.