Prep: 1. Heat oven to 350. Grease a square pan. 2. Grate butter or cut into cubes. Make: 1. For the crust, combine the flour, sugar, and salt. Using your fingers crumble the butter into the flour mixture until only pea sized lumps remain. (or use a food processor) 2. Reserve 1 1/2 cups of the mixture for the topping; set aside. Press the remaining mixture into the bottom of the prepared pan. 3. For the filling, whisk eggs, then add the sugar, sour cream, flour, and almond extract. Gently fold in blueberries. Spoon the filling over the crust. 4. Mix rolled oats into reserved flour mixture and sprinkle over filling. 4. Bake 50-55 minutes or until top turns golden brown. Cool 1 hour before cutting and serving or serve out of pan cobbler style.
Adjust sugar to taste depending on how sweet your blueberries are. We like to substitute in yogurt for sour cream.