Ingredients
3 cups All-purpose Flour
3/4 cups Sugar, Divided
1/2 teaspoons Cinnamon
1/2 teaspoons Vanilla
2 teaspoons Milk
1/2 cups Butter
3 cups Blueberries
1 Tablespoon Lemon Juice
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Pressure cook then air fry crisp lid — tender and crispy in one pot
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Pressure cook then air fry crisp lid — tender and crispy in one pot
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
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Mix together the flour, 1/2 cup of the sugar, cinnamon, vanilla and milk. Cut the butter into the mix, and knead into the flour until it begins to look like coarse crumbs. Squeeze some of the mixture in your hand; it should stay intact and form a ball, but should break apart easily with your fingers. If it won't stay together, add more butter. If it won't come apart, add more flour. Pour half of the mix into a greased 9x13 baking dish. Press down firmly until it forms a crust. Toss the blueberries, remaining 1/4 cup sugar and lemon juice together. Pour the berries over the crust and spread evenly along the first layer. Sprinkle the rest of the crust mixture over top and lightly press into another layer. Bake in the oven at 350°F for 30 to 40 minutes, or until the crust begins to brown. Allow to cool, and then cut into deliciously imperfect bars of berry goodness.