Prep time: 10 min |Cook time: 55 min | Yield: About 24 bars
For the Bars
Ingredients
1/2 cup (1 stick) of unsalted butter, softened
1-1/4 cups of granulated sugar
2 large eggs
1 teaspoon of almond extract
1-1/2 cups of all-purpose flour
Pinch of salt
2 (21 ounce) cans of cherry pie filling
1 cup of fresh blueberries
For the Glaze
1/3 cup of powdered sugar
About 2 teaspoons of milk, divided, or as needed
Instructions
Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking dish; set aside.
Cream together butter and sugar. Mix in eggs and extract. Add flour, 1/2 cup at a time, along with a pinch of salt, mixing until fully incorporated. Spread 2/3rds of the mixture in the bottom of the prepared pan. Spread the pie filling on top, scatter blueberries all over and top with dollops of the remaining batter.
Bake at 350 for about 45 to 55 minutes, or until topping is lightly brown. Remove to a cooling rack and allow to fully cool. Prepare glaze by adding 1 teaspoon of milk to the powdered sugar. Stir well and add additional milk a few drops at a time until desired consistency is reached. Drizzle over the top of the cooled bars.
Cook's Notes: Change out the pie filling for variety, adapting or omitting fresh fruit as needed.