These looked so good I made them the day I read this issue. Unfortunately, they are pretty awful. I'm so annoyed I wasted organic butter and my home grown blueberries on these chalky, tasteless bars. First, the amount of fat in the crust is completely insufficient for the crumb to adhere. I had to add another Tbsp butter and some liquid to get moist enough crumbs to press into the crust. If I hadn't, I'm pretty sure I would have ended up with a dry, crumbly mess that wouldn't begin to hold together in the finished product. Even with using all butter (I am not saturated fat phobic so I used all butter instead of the oil and butter combo) the crust is dry and tasteless - if you are after a shortbread crust, you have to use way more butter. I'm all for eliminating unnecessary fat and sugar in things, but not at the expense of having the dish turn out not worth the effort (or calories). The blueberry topping is also flawed. It didn't occur to me until after baking the bars for only 15 mins that, hey! 3 Tbsp cornstarch to 1 cup of juice is mega overkill, especially since the eggs alone would probably do the job of thickening the topping. There is a ton of uncooked cornstarch left in the topping that gives it a chalky texture (think the feeling you get when you eat an antacid). I'm glad I didn't make these for company - I would have been very embarrassed to serve these chalky messes. Even my hubby who likes anything with sugar in it gave them a "meh".