About this recipe:Fresh blueberries and lemon combine for a fantastic traybake. The crumb topping is delicious!
250g plain flour
2 tablespoons caster sugar
2 teaspoons lemon zest
1 pinch salt
110g butter, chilled and diced
1 teaspoon vanilla extract
300g fresh blueberries
4 tablespoons caster sugar
1/8 teaspoon ground nutmeg
5 tablespoons butter, softened
110g dark brown soft sugar
100g plain flour
4 tablespoons icing sugar for dusting
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 200 C / Gas 6. Grease a 20x30cm baking tin.
Start by making the base. In a medium bowl, stir together the 250g flour, 2 tablespoons caster sugar, lemon zest and salt. Rub in the 110g butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared tin.
Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
Sprinkle blueberries over the base. Combine the 4 tablespoons sugar and nutmeg; sprinkle over the blueberries.
Make the topping: In a medium bowl, cream together the 5 tablespoons butter and dark brown soft sugar until smooth. Mix in the flour, so that the mixture is crumbly. Sprinkle over the blueberry layer.
Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with icing sugar before cutting into slices.