Recipe by Jen Bates for Wyman's
Preheat oven to 350°F. Prepare a 9x9 baking pan with nonstick spray and/or parchment paper.
For the filling, combine Wyman’s Wild Blueberries, sugar, cornstarch, lemon, and salt in a bowl. Mix and set aside.
For the shortbread, cream the butter and sugar together until light and fluffy. Add the flour, baking powder, salt, and vanilla. Mix until just combined. Set aside 1⁄2 cup (80g) of the mixture. Tamp remaining mixture firmly into the bottom of the baking pan with either hands or a flat-bottomed glass. Spread the berry mixture evenly on top of the base, then sprinkle the remaining shortbread on top.
Bake for 35-38 minutes or until blueberries start to bubble and edges of shortbread start to brown. Serve and enjoy!"