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Preparation Time: 1:00Oven 400F / 200C.
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Butter is unsalted unless otherwise stated.
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Lightly butter a 13- x 9-inch baking pan.
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TO MAKE THE CRUST: Combine flour, sugar, lemon zest and salt in the bowl of a food processor.
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With the motor running, add in pads of cool butter, a few at a time.
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In a small c., stir together the egg yolk and vanilla.
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With the motor running, gradually add in the yolk mix; process till the mix pulls together.
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If the mix seems dry, add in some to all of the cool water.
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Turn dough out (it will be crumbly) into the prepared pan; with floured fingertips, carefully press the dough into an even layer over the bottom of the pan.
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TO MAKE THE FILLING: In a large bowl, stir together the sugar, flour and nutmet till blended.
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Add in the blueberries; stir to coat.
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Spread the blueberry-sugar mix into an even layer over the crust.
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TO MAKE TOPPING: Work the butter and sugar together with a wooden spool till blending.
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Using a fork, gradually add in the flour, stirring till the mix resembles coarse crumbs.
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Sprinkle the mix proportionately over the blueberries.
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BAKE for 15 min.
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Reduce the oven temperature to 350 degrees, and back for 25 to 30 min longer, or possibly till the edges and topping are browned and the blueberries are cooked.
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Cold on a wire rack before cutting into bars.
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Lightly sprinkle with powdered sugar before serving.
