Luscious blueberries enrobed in Ice Syrup and buttery biscuit.

Makes 16 squares.

1 cup (250 mL) white sugar

2 1/2 (625 mL) cups all-purpose flour

1 pinch ground cinnamon

1 teaspoon (5 mL) baking powder

pinch of salt

1 1/4 cups (310 mL) butter

1 egg, beaten

4 cups (1L) fresh blueberries

1 tablespoon (15 mL) Ice Syrup

1/2 cup (125 mL) white sugar

3 teaspoons (15 mL) cornstarch

Preheat the oven to 375F (190C). Grease a 9x13 inch pan. In a medium bowl, stir together sugar, flour and cinnamon. Using a fork or pastry cutter, cut in the butter and then the beaten egg. Divide mixture in half and to the generous half, add baking powder and salt (dough will me crumbly) and pat it into the prepared pan.

In another bowl, mix the blueberries with the Ice Syrup to completely coat them. Stir together the sugar and cornstarch and sprinkle over the iced blueberries. Stir gently to completely coat the berries in the sugar mixture. Spoon the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 50 minutes or until top is slightly brown. Cool completely before cutting into squares.