Instructions

1. Whisk to combine the flour, baking powder, and salt. Set aside.
2. In a stand mixer bowl fitted with the paddle attachment, beat the butter to spread around the bowl. With the mixer running, stream in the sugar. Add the egg and vanilla, and mix until combined.
3. Slowly add the flour mixture to the stand mixer bowl until combined.
4. Remove half of the dough, wrap in plastic and put into the fridge.
5. Add the freeze dried blueberry dust to the remaining dough, and mix to combine.
6. Remove the blueberry dough from the mixer and shape into a squared off block, about 2 inches tall and wide, and 6 inches long. Put in the fridge, and take out the other half of the dough.
7. Mix in the corn powder, then chape into a squared block in the same way. Refrigerate both doughs for 1 hour.
8. Cut each block into desired size for checkering.
9. Start alternating the pieces with corn and blueberry, then square it off and press together. Refrigerate the dough for 30 minutes, or freeze until ready to use.
10. Preheat the oven to 350 degrees F. Cut the dough into 1/4 inch thick slices and place on a parchment paper lined sheet pan.
11. Bake for 10 minutes, then cool on a wire rack. Enjoy!