1 c. + 2 tbsp. flour, divided
1/8 tsp. salt
2 tbsp. + 2/3 c. sugar, divided
1/2 c. butter, slightly softened
1 tbsp. white vinegar
5 c. blueberries, divided
1/8 tsp. cinnamon

In medium bowl, mix 1 cup flour, salt and 2 tablespoons sugar. Cut in butter until particles resemble coarse crumbs. Sprinkle with vinegar. Shape into dough and with lightly floured fingers, press into loose-bottom 9-inch layer cake pan, about 1 1/4-inch thick on bottom, less thick and 1-inch high around sides. Add 3 cups blueberries. Mix remaining 2 tablespoons flour with remaining 1/2 cup sugar and the cinnamon. Sprinkle over blueberries. Bake on lowest rack in the preheated 400 degree oven 50 to 60 minutes or until crust is well-browned and filling bubbles. Remove from oven to rack. Sprinkle with remaining 2 cups blueberries. Cool: remove rim of pan. Makes 8 servings.