Blueberry crumble squares recipe
Bursting with sweet flavour juicy blueberries are perfect for baking into a fruity cake. This easy recipe gives a deliciously crunchy crumble-topped cake that's ideal for afternoon tea or a lunchtime treat.
See method- Serves 15 (makes 15)
- 15 mins to prepare and 50 mins to cook
- 337 calories / serving
Ingredients
- oil, for greasing
- 200g (7oz) golden caster sugar
- 375g (12oz) plain flour
- 1 tsp baking powder
- 2 limes, 1 zested, both juiced
- 225g cold unsalted butter, diced
- 1 egg
- 2 tbsp oats
- 3 tbsp desiccated coconut
- 100g demerara sugar
- 4 tsp cornflour
- 1 tsp vanilla extract
- 500g (1lb) blueberries
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Shop ingredientsEach serving contains
- Energy
- 1410kJ 337.0kcal
- Fat
- 16g
- Saturates
- 9g
- Salt
- 0.2g
- Sugars
- 25g
of the Reference intake
Carbohydrate 48.0gProtein 3.5gFibre 2.0g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Oil a 30cm x 20cm (12in x 8in) tin. Put the sugar, flour and baking powder in a food processor. Pulse to combine. Add a pinch of salt and the limezest, pulse briefly, then add the butter and egg. Pulse until it forms a crumble-like mix. (Or tip the sugar, flour and baking powder in a bowl. Rub in the butter to make a breadcrumb texture. Stir in a pinch of salt and the egg.)
- Tip half the crumble into the prepared tin. Press down to make a firm base. Stir the oats and coconut into the remaining crumble.
- Set aside 1 tbsp of demerara. Tip the rest into a bowl with the corn flour, vanilla and lime juice. Mix in the berries, reserving 12 for the top.
- Spread the mixture evenly over the base, then top with the remaining crumble, reserved blueberries and remaining demerera. Bake for 50-55 minutes, or until the top is golden and the fruit has begun to burst. Remove from the oven and leave to cool. Cut into squares.
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