BakingAlison Lambert


BakingAlison Lambert
School holidays are always a good time to do a bit of baking with the children. They all love to have their turn weighing, mixing and licking the bowl.  When i ask what should we make it is always the same "choc chips" but not this time, this time we are making a slice and with blueberries.  Which made their little eyes light up with interest.
Anyway this is a recipe anyone can make and it is loved by all.

Blueberry Crumble


I find these are easier to cut once chilled.  They also store better in the fridge than they do at room temperature which is a little unusual for a slice.

Makes 24 smallish slice

1 cup sugar
1 tsp baking powder
2 1/2 cups flour
230g cold unsalted butter
1 egg
1/4 tsp salt
zest and juice of 1 lemon
4 cups fresh or frozen blueberries
1/2 cup white sugar
4 tsp cornflour

Preheat oven 190C
Grease a 25x30 slice tin.
In the food processor bowl, add 1 cup of sugar, 3 cups flour and baking powder.  Mix in salt and lemon zest, pulse to combine.  Add the butter, pulse until fine breadcrumbs form, add the egg and pulse to combine. The dough will be very crumbly, don't worry as this is what you are looking for.
Pat half the dough into the prepared pan.

In another bowl, stir toghether the sugar, cornflour and lemon juice.  Gently mix in the blueberries.  Sprinkle the blueberry mixture evenly over the crust.  Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes or until top is slightly brown.  Cool completely before cutting.