CRUST:

1/2 c. (1 stick) butter
1/2 c. sugar
1 egg
1 tsp. vanilla
1/4 tsp. baking powder
2 c. all-purpose flour

Cream butter and sugar in mixer. Beat in egg and vanilla. Add baking powder and half the flour. Then add remainder of flour and knead. Refrigerate dough for 1/2 hour. Roll into 12-inch circle and press into 10 or 11-inch spring-form pan with removable bottom. Refrigerate.

FILLING:

1/2 to 1 c. sugar
2 tbsp. all-purpose flour
1/4 tsp. cinnamon
4 c. fresh blueberries, for topping

Combine sugar, flour and cinnamon. Toss with 2 cups of blueberries. Pour into crust. Bake in a preheated 400°F oven for approximately 1 hour, until blueberries cook down to a thick paste (watch carefully). Remove from oven. Immediately sprinkle fresh blueberries over top. Let cool.