Blueberry Crumble


For the Dough

2 cups flour (9 ounces)

1/2 cup sugar

2 teaspoons baking powder

1 large egg, lightly beaten

1/2 cup milk

1/4 cup unsalted butter (softened)

1 teaspoon lemon peel, shredded

2 cups fresh or frozen blueberries - drained

For the Topping

1/3 cup sugar

1/4 cup flour

1/4 cup pecans finely chopped

1/2 teaspoon cinnamon

3 tablespoons cold butter

For the Drizzle (optional)

1/2 cup powdered sugar

2 tablespoons milk more or less to get to a drizzling consistency.

For the Dough

Preheat your oven to 350 and spray olive oil on a 9" x 9" pan.

In a bowl, whisk flour, sugar and baking powder.

in another bowl cut butter into small pieces, then add egg, milk, butter and lemon peel.

Mix together then add and mix into dry ingredients intill they are moistened.

You may need to finish mixing with your hands to get all the flour incorporated, the batter will be very thick.

Fold in the blueberries, because the batter is so thick, this may take a few minutes.

Spread the batter into the greased baking pan.

For the Topping

Combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl.

Add butter and process, or cut in if doing by hand, until mixture is crumbly.

Sprinkle over batter, then bake at 350 for 40 to 45 minutes or until cake tests done.

For the Drizzle (optional)

Combine the powdered sugar and milk.

If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency.

Drizzles over the top of the cake and allow to sit until sugar solidifies. Enjoy!
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