This Recipe Makes 16 Squares
Blueberry Crumble is a delicate biscuit (cookie) like treat with lots of blueberries, finished off with a crumbly top layer.
It’s not excessively sweet, has great surface with the jam in the middle, the buttery base & the faint crunch from the top layer of ground dough. A couple of squares of this with a some coffee/tea, will definitely hit the spot.
This recipe is fairly simple & not forgetting really quick to make. It is very similar to the Hungarian Tart.
Blueberry Crumble Ingredients:
- 2 cups flour
- 4 tablespoons icing sugar (confectionery sugar) + additional for decorating
- 1 egg
- 1 teaspoon cinnamon powder
- 2 teaspoons baking powder
- ½ teaspoon vanilla essence
- 125 grams butter or margarine, room temperature
- 2 tablespoons vegetable oil
- 1 cup fresh or frozen blueberries
- ½ cup slivered almonds (optional)
- Firstly, preheat oven to 180° Celsius or 356° Fahrenheit.
- Grease a baking tray/casserole with spraying oil or butter & set aside.
- Crack the egg into a small bowl.
- Beat the egg using a fork & set aside until ready to use.
- Rinse the blueberries & place into a bowl.
- Make sure that the butter is at room temperature.
- Add the butter & the icing sugar into a mixing bowl.
- Cream the butter & the icing sugar using a spoon. I prefer using a wooden spoon for this process.
- Once creamed, add in the vanilla essence & the beaten egg.
- Thereafter, pour in the vegetable oil.
- Mix well until all the ingredients are combined. You should end up with a clumpy mixture.
- Thereafter, add in the flour & the baking powder.
- Add in the cinnamon powder.
- Give it a quick mix until the ingredients are incorporated. The mixture should be crumbly at this point. Don’t worry, it will get smooth in a bit.
- Using your hands, bring the mixture together to form a dough.
- Separate the dough into two parts. I usually use a bigger piece of the dough for the base & leave aside a smaller piece to grate at the end.
- Using the bigger piece of the dough, spread it evenly on a greased baking tray. Use a small glass & roll over to flatten if necessary.
- Using a fork, prick the layer of dough.
- Now it’s time for the main ingredient, the blueberries. Add them over. You may add more if preferred.
- Please take note that this Blueberry Crumble isn’t as sweet as the Hungarian Tart, you may add some honey to the layer of blueberries or smear some blueberry jam in if you have that on hand.
- Remember the smaller piece of dough that was set aside? It’s time to grate that dough over. This will create the crumbly effect.
- Once the dough has been grated over, add some slivered almonds, this is optional.
- Place the baking tray/casserole into the preheated oven & bake for 25-30 minutes until golden brown.
- Set the hot tray/casserole aside & allow it to cool down until bearable to touch.
- Once cooled, slice into squares. I usually get 16 pieces out of this mixture, but it will depend on how big your baking tray/casserole is.
- It may be served as is.
- If you want to take it a step further, sift over some icing sugar. This step is optional.
- Goes best with a hot drink, preferably tea or coffee. This treat can also be served with a dollop of ice cream or whipped cream.