• Prep Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 32

Blueberry Crumble Bake

  • Recipe Submitted by on

 Ingredients List

  • Crumble base and topping:
  • 360 g plain/all purpose flour
  • 1 tsp baking powder
  • 230 g cold butter cut into small cubes
  • 120 g white sugar
  • 120 g light brown sugar
  • 1/2 tsp salt
  • 1 large egg beaten
  • 1 tsp vanilla extract
  • Blueberry Filling:
  • 450 g blueberries
  • 120 g white sugar
  • 2 tsp lemon juice
  • 3 tsp cornstarch


Preheat your oven to 190c/375f. Line a 32.5cm(12.8")x18.5cm(7.3") tray with baking parchment and put to one side.
First make your crumble. Place the flour, baking powder and cold butter cubes in a large bowl. Rub the butter into the flour using your fingertips until the mix resembles breadcrumbs. Don't worry if you have some large chunks in there - it adds to the texture. Add in the white and brown sugar, the salt, egg and vanilla extract, then give it a mix with your hands. Take approx. half of this mixture and place it into your prepared baking tray. Flatten the mixture down and squash it to the edges and corners.
Take a medium sized bow and add your blueberries, sugar, lemon juice and cornstarch. Mix together gently and then layer this mixture on top of your crumble base. Sprinkle the remaining crumble mixture on top of the blueberries and place in the oven to cook for 40 minutes - until the topping looks golden brown.
Take out of the oven and leave to cool in the tin before gently sliding the bake (baking parchment too) onto a cutting board. Slide out the baking parchment and cut the bake into 32 bite sized pieces or 18 larger pieces.

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