Easy blueberry pie bars with juicy blueberries layered over a buttery shortcake and topped with a crumble and almond topping.

In a food processor or a large mixing bowl, combine the flour, sugar, cinnamon, salt, and cold butter cubes.

Cut the butter into the flour until it resembles coarse bread crumbs.

Lightly whisk an egg with milk. Add it to the flour mixture. Use your hands or a fork to combine it into a dry dough.

Line a tin with parchment paper. Press ⅔ of the shortcake mixture evenly into the lined tin

In a bowl, toss together the blueberries, lemon zest, sugar, and cornstarch. Pour the blueberries over the shortcake base.

Crumble the remaining ⅓ of the shortcake over the blueberries and scatter with sliced or slivered almonds. 

Bake the blueberry pie bars in the oven until golden brown and baked through.

Allow them to cool for at least 10 minutes before drizzling with lemon glaze and slicing.