Blueberry crumble squares recipe

  • Serves 15 (makes 15)
  • 15 mins to prepare and 50 mins to cook
  • 337 calories / serving
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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. 

  1. 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 lime zest, 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.)
  2. Tip half the crumble into the prepared tin. Press down to make a firm base. Stir the oats and coconut into the remaining crumble.
  3. 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.
  4. 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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  • Ingredients

  • oil, for greasing
  • 200g (7oz) golden caster sugar
  • 375g (12oz) plain flour
  • 1 tsp baking powder
  • 2 limes, 1 zested, both juiced
  • 225g (7 1/2oz) 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
  • Energy 1410kj 337kcal 17%
  • Fat 16g 22%
  • Saturates 9g 45%
  • Sugars 25g 28%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 48g Protein 3.5g Fibre 2g


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