When it comes to amazing, old fashioned recipes, Nicole from Cauldrons and Cupcakes never fails to deliver! Today she’s sharing her Blueberry Crumble Slice and it’s a keeper!
Blueberry Crumble Slice Ingredients:
- 1 cup of sugar,
- 3 cups of plain flour (all-purpose for my American friends),
- 1 cup of cold butter cut into small cubes (250 grams, 8 ounces or 2 sticks)
- One large egg
- 1 teaspoon of baking powder
- zest of one lemon
- 1 teaspoon vanilla
Blueberry Crumble Fruit Filling
- 4 cups of blueberries (or fruit of your choice)
- 1/2 cup of sugar
- juice of one lemon
- 1 heaped tablespoon of cornflour
- I heaped teaspoon cinnamon, reserved** Nicole says to make sure the butter really is cold.
Blueberry Crumble Slice Method
via Cauldrons & Cupcakes
Place the cubed butter and sugar into the bowl of a food processor and whizz to combine.
You don’t want to mix it to a cream, you just want to barely combine it.
Next, add in the flour and baking powder and whizz again.
Dump in the egg, lemon zest, and vanilla and process one more time. The mixture should be soft and crumbly.
Divide into two portions. (If you don’t have a food processor, use a scone knife to cut the butter through the sugar and flour, or rub it together between your fingertips.)
Press one-half of the dough into the bottom of a baking paper-lined 28cm x 18cm (9 inches by 13 inches) slice tin. Don’t worry if it looks a little dry.
Now, mix your sugar, lemon juice, and cornflour together, and then mix thoroughly through your blueberries. Tip these over the base and spread evenly with a spoon.
Mix the cinnamon through the remaining dough and then crumble over the top of the fruit, making sure to get the mixture right to the edges.
Bake in a moderate (160-degree Celcius fan-forced or 180-degree oven – 350 degrees Fahrenheit ) for 45 minutes until golden brown.
Cool in the tin. If you cut your slice while it is still warm it will bleed a little, but that’s the price you pay for immediate gratification.