Line an 8x8 inch baking pan with parchment paper and preheat the oven to 350 degrees.
In a medium mixing bowl, add almond flour, coconut flour, baking powder, and salt. Mix until combined.
Add in melted ghee, vanilla and maple syrup.
Mix well using a rubber spatula.
Press the shortbread mixture to form a layer on the bottom of the baking pan, leaving ¼ of the shortbread mixture in the bowl to use as a crumble later on.
Bake in the oven for 8-10 minutes.
In a small saucepan, add blueberries, arrowroot powder, maple syrup and salt. Heat on medium heat.
Mix with a spoon as you cook. Blueberries will begin to break open from the heat.
Mix until the blueberry mixture becomes sticky.
Once the shortbread cookie layer is done baking, remove from the oven and spread the blueberry filling evenly across the shortbread.
Crumble the rest of the shortbread on top.
Place the baking pan back in the oven for 14-16 minutes.
Let cool before serving.
Notes
Store in a tupperware in the fridge for up to 2 weeks.