For crust:

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 1 cup butter (2 sticks)
• 1 egg, beaten
• 1/4 teaspoon salt
• 1 pinch ground cinnamon
• 1-2 handfuls sliced almonds

For filling:

• 4 cups fresh blueberries
• 1/2 cup white sugar
• 3 teaspoons cornstarch

Grease a 13 by 9 inch baking dish or pan. Preheat oven to 375.

Combine dry ingredients for crust in a large mixing bowl. Cut cold butter into small pieces and drop piece by piece into bowl, tossing occasionally. Using a pastry cutter or a large fork, cut the butter into the dry ingredients until it forms coarse crumbs. Add the egg and work it into the crumbs thoroughly. Set aside half of the crumbs for topping (mix the almonds into this half). Add just a bit (maybe 1 tablespoon to start, more if needed) of cold water to the other half -- this will help it stick together. Press the sticky crust into the bottom of the pan, forming a smooth, even layer. Pre-bake for 5 minutes.

Combine blueberries, white sugar, and cornstarch in a bowl. Mix gently to combine. When crust is pre-baked, spoon blueberries on top. Sprinkle the remaining crust/crumb topping evenly over the blueberries. Bake about another 40 minutes or until golden brown on top.

Obviously there's a fair amount of fat in this recipe. The original recipe calls for vegetable shortening instead of butter, but because it's less flavorful and not something I commonly buy, I decided to just go for the butter. The end result is a delightful, somewhat shortbread-y crust. Neither the crust nor the blueberry filling is too sweet. We had no complaints, but if what you're going for more closely resembles the sugar-shock of a Nutrigrain bar, you could add more sugar to the berries, or maybe drizzle them with some honey. I fear that adding more sugar to the crust might compromise its structure.