For the Shortbread
2 1/2 Cups Flour
1/2 tsp Salt
3/4 Cup Sugar
1 Cup Refined Coconut Oil, softened
1 tsp Butter Infused Olive Oil (Optional)
For the Filling
4 Cups blueberries
4 Tbsp Sicilian Lemon White Balsamic
5 Tbsp Maple Syrup
Zest of 1 Lemon
1 1/2 tsp Cornstarch & 3 tsp Water - to make a slurry later
Combine the dry ingredients for the shortbread. Add the coconut oil & Butter Olive Oil (optional) and incorporate well. Reserve 1 Cup of the mixture.
In a 9x13 pan, spread the remaining mixture into a thin layer. Bake for 15 minutes at 300 degrees.
While the shortbread bakes, cook down the blueberries, maple syrup, Sicilian Lemon Balsamic, and lemon zest until reduced by half. Then make the cornstarch slurry and add to the filling. Stir well so that it thickens into a "jam".
Once the first layer of shortbread is done baking, let it cool a bit. Pour the "jam" overtop, then sprinkle the remaining shortbread all overtop.
Make an optional glaze with 1/2 Cup powdered sugar & 2 Tbsp Milk of your choice. Mix well and drizzle overtop.