1 c. plus 2 tbsp. all-purpose flour, divided
2 tbsp. plus 1 c. sugar, divided
Pinch of salt
1/2 c. (1 stick) butter
1 tbsp. white vinegar
1/8 tsp. cinnamon
3 c. fresh or thawed dry-pack frozen blueberries, divided
Confectioners' sugar or whipped cream

CRUST:

Mix 1 cup flour, 2 tablespoons sugar and the salt. Cut in butter with pastry blender or fingers. Mix in vinegar. With fingers, press on bottom and 1-inch up sides of 9-inch loose-bottom layer-cake pan.

FILLING:

Mix remaining 2 tablespoons flour, 1 cup sugar and the cinnamon; combine with 2 cups blueberries. Turn out in pastry-lined pan. Bake in preheated 375°F oven for 40 to 60 minutes or until crust is golden brown and blueberry mixture is bubbling. Remove from oven; sprinkle with remaining 1 cup blueberries. Cool, then remove rim of pan. Sprinkle blueberries with confectioners' sugar or top with dollops of cream before serving.

Makes 6 to 8 servings.