Preheat the oven to 375. Take a medium size mixing bowl and add in the all purpose flour. To this, add the granulated sugar, baking powder and a pinch of salt. Whisk and combine.

Next, dice 2 sticks of salted butter into chunks. Add the butter to the flour mixture. Using either a pastry cutter or your hands “cut” the butter into the flour mixture. This basically requires you constantly mixing/kneading it, making sure the butter is incorporated thoroughly and evenly in the flour. It should have a coarse sand texture when it's fully incorporated.

Once it has a “pea” like coarse crumble consistency, gently fold into a lightly beaten egg and the 1/2 cup of whole milk using a wooden spoon. The batter will be slightly sticky.

Next, grease a 8x11 baking dish. To the bottom, add 1/2 of the crust mixture. Firmly press it down to form the crust. Set this aside. 

Add the fresh blueberries to a bowl and also add 1/3 cup of all purpose flour, the turbinado sugar (you can use normal, I just prefer the texture of turbinado!), lemon juice, salt and cinnamon! Mix this all together and put this directly on top of your crust. 

Lastly, use the last 1/2 of your crust mixture and gently press it on top of the blueberries until they are mostly covered! Sprinkle the top of the crust with 2-3 tbsp of additional turbinado sugar for an extra crunch.

Bake for 40-45 minutes or until the top turns a golden brown. Remove when done and let cool for a few minutes. Serve while still warm with vanilla ice cream. Enjoy!