Blueberry Lemon Chia Jam

1. Add blueberries to a large saucepan over medium heat. Stir continuously and cook for 5 minutes until the blueberries start bursting open. Add maple syrup, lemon juice, lemon zest and chia seeds. Stir and cook for 15 minutes. The jam will get thicker as you cook the liquid down! Pour into a large bowl and set aside to cool.

Blueberry Lemon Crumb Bars

1. Preheat oven to 350 F and grease a 9 x 13 pan.
2. Add granulated sugar, brown sugar, all purpose flour, baking powder and salt into a large bowl and whisk until well combined. Add in cold, cubed butter, and use a pastry cutter or your hands to rub the butter into the dry ingredients until you have a sandy texture. Add in the beaten egg and use your hands to bring the dough together. It will be dry but will hand if you squeeze it in your fist.
3. Pour half of the dough into the 9x 13 pan and press down into an even layer. Spread the blueberry lemon chia jam on top of the base into a even layer. Then take the remaining dough and crumble it on top of the jam.
4. Bake for 40-50 minutes until the top just starts browning. Cool in the pan for 1 hours.
5. Make the icing by mixing the powdered sugar and lemon juice into a small bowl. Add more lemon juice if it’s dry. Drizzle the lemon icing on top of the bars and sprinkle the lemon zest. Let the icing dry before cutting. Store in an airtight container for 3-4 days.