Ingredients:

  • 300g all-purpose flour
  • 250g granulated sugar (divided: 150g for crust, 100g for filling)
  • 225g unsalted butter, cold and cubed
  • 5g baking powder
  • 1 large lemon, zested
  • 2g fine sea salt
  • 1 large egg yolk
  • 500g blueberries, fresh or frozen
  • 15g cornstarch
  • 30ml fresh lemon juice
  • 5ml vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C). Line your 9x9 pan with parchment paper, leaving a sling of extra paper hanging over the edges.
  2. Whisk the flour, 150g sugar, baking powder, salt, and lemon zest in your large bowl. Make sure the zest is evenly distributed.
  3. Work the 225g of cold butter into the flour mixture using a pastry cutter until you see pea sized crumbs.
  4. Stir in the egg yolk. Note: This adds just enough moisture to help the dough clump when you squeeze it.
  5. Press two thirds of this crumbly mixture into the bottom of your pan. Press firmly to create a solid floor.
  6. In your other bowl, toss 500g blueberries with 100g sugar, cornstarch, lemon juice, and vanilla until the berries look glossy.
  7. Pour the berries over the base. Spread them all the way to the corners.
  8. Sprinkle the remaining crumbs over the top. Don't press them down; let them stay loose.
  9. Bake for 45 minutes until the top is golden and the edges are bubbling purple lava.
  10. Cool completely in the pan for at least 1 hours. Wait until the pan is cold to the touch before lifting the parchment. > Chef's Tip: If you are using frozen blueberries, do not thaw them first! Toss them in the cornstarch and sugar while still frozen to prevent the juice from bleeding too much into the bottom crust.