• Preheat the oven to 375℉. Parchment line an 8x8-inch square pan with sling overhangs or use a tart pan with removable bottom (no need to parchment for this).
• In a food processor, add flour, sugar, salt, almond extract, vinegar and butter cubes and pulse until combined and the dough starts to form little balls and holds when pressed together with your fingers.
  1 cup all-purpose flour, ½ cup granulated sugar, ½ teaspoon salt, ½ teaspoon almond extract, 1 tablespoon white vinegar, ½ cup unsalted butter
• Remove the dough and press it evenly into the bottom of the pan (no need to go up the sides). Spread 3 cups of blueberries evenly over the dough.
  3 cups blueberries
• In a separate bowl, combine the flour, sugar, and the cinnamon. Once combined, sprinkle evenly over the blueberries, making sure to get the edges. It will feel like a lot, but use it all!
  2 tablespoons all-purpose flour, ⅓ cup granulated sugar, ¼ teaspoon ground cinnamon
• Bake for 45-55 minutes (the blueberries should be bubbling) and remove to a wire rack to cool completely, then transfer to the fridge for 1-2 hours to firm up.

Whipped Cream Cheese Topping

• In the bowl of a stand mixer with the whisk attachment, whip the cream cheese and sugar on medium high speed for one minute.
  4 oz cream cheese, ¼ cup powdered sugar
• Add the vanilla and heavy whipping cream and whip on medium speed for 30 seconds, then switch to high speed and whip until stiff peaks form and the cream holds in the whisk.
  1 teaspoon vanilla extract, ¾ cup heavy whipping cream
• Pipe or spread the whipped cream cheese topping onto your cooled bars, cut and enjoy!