1. Preheat & Prep

• Preheat oven to 350°F (175°C).

• Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang for easy removal.

2. Make the Crust/Crumble

1. In a large bowl, whisk together melted butter, both sugars, vanilla, and almond extract until smooth.

2. Stir in flour, baking powder, and salt until combined — the mixture should be crumbly but hold when pressed together.

3. Set aside about 1 heaping cup of the mixture for the topping.

4. Press the remaining dough evenly into the bottom of the prepared pan to form the crust.

3. Make the Blueberry Filling

1. In a medium bowl, toss blueberries, lemon juice, zest, cornstarch, and sugar until evenly coated.

2. Gently fold in white chocolate pieces.

4. Assemble

• Spread the blueberry mixture evenly over the crust.

• Crumble the reserved dough evenly over the top (some larger chunks, some smaller for texture).

5. Bake

• Bake for 35–40 minutes, until the top is golden and the filling is bubbling around the edges.

• Let cool completely in the pan (at least 1 hour) before cutting — this helps the bars set cleanly.

6. Serve & Store

• Dust lightly with powdered sugar if desired.

• Store airtight at room temperature for 2 days or refrigerate up to 5.

• These also freeze beautifully for up to 2 months.