First, heat your water and brew your chamomile tea for about 15-20 minutes. Strain, then heat again, and add the dried blueberries. Cover with plastic wrap, and let sit for about an hour.
Spray 11 x 17 pan with nonstick cooking spray. Preheat oven to 350˚.
Mix flour with sugar and salt. Mix with a fork. Add the cubed butter to it, and using a fork or a pastry cutter, mash the butter into the flour until crumbly. Measure 1 cup of crust mix and set aside. Pour the rest into the pan, and using your fingers and palm of your hand, press the crust flat into the pan. Bake the crust for 15 minutes. Then set crust aside to cool slightly.
Meanwhile, whisk the eggs until light and creamy. Add the sugar and whisk until fluffy. Add the sour cream, flour, lemon zest, vanilla, and salt until creamy and light. Drain the blueberries and fold them into the batter. Pour the batter evenly over the crust. Next, crumble the reserved crust mixture over the filling, crimping, squishing, and crumbling the mixture as you sprinkle.
Bake for 40-45 minutes, until bars are set and tops are lightly golden. Let cool, and then cut into squares. Store in an airtight container for 3-5 days, or refrigerate.
Servings 0