Blueberry Streusel Bars

Preheat oven to 375 degrees F.

In a large bowl, stir together flour, baking powder, 2/3 c white sugar, 2/3 c brown sugar, salt and lemon zest. Do not use an electric mixer for this recipe.

Add the egg, 2 teaspoons of the almond extract and the soft butter. With the back of a carving fork mix until all incorporated. Mixture will resemble a loose dough.

Take between 2/3 and 3/4 of the mixture and press it evenly into the bottom of a 9" x 13" glass baking dish. Bake for 6 minutes.

While crust is baking, in a medium mixing bowl combine blueberries, the other teaspoon of almond extract, lemon juice, 1/2 c white sugar, tapioca starch and cinnamon. Toss with wooden spoon gently pressing down on blueberries a few times. Spread evenly over crust.

If you only have whole or halved walnuts, put them into your food processor and process for 17 seconds. Combine the walnuts with the remaining crust batter and add the remaining 1/2 c brown sugar.

Spread evenly over the blueberries, patting down ever so slightly. Return to oven for 45 minutes or until center just barely jiggles. After 22 minutes, tent dish with foil to avoid top getting too brown. Turn dish around for even baking.

Cool completely and cut into squares. Store in an airtight container.