1

In mixing bowl, cream butter and sugar. Add egg, flour, vanilla and salt. Mix well. Cover and refrigerate for 1-2 hours.

2

Meanwhile, in a saucepan, bring the blueberries, sugar and cornstarch to a boil. Cook about 2 minutes until thickened. Add almond extract.

3

Roll 2/3 of dough to fit bottom of a greased 13x9x2" baking pan. Top with filling. Roll remaining dough to 1/4" thickness. Cut in 1/2" wide strips. Place over filling. Bake 375° for 30-35 minutes until top golden brown. Cool on wire rack. Cut into bars.