Today, I made a blueberry crumble bar. Crushed and berry fruits like blueberries, cherries, strawberries, and raspberries go well together. Simply add fruit to mash and bake in the oven, It’s also made by placing a crumb on the bottom and placing the crumb on top of the fruit. This time, I made the dough separately for the bottom. I tried to make it moist and more cake-like than the crumb-only kind.
Width Height 16.5cm
40g soft flour
40g almond powder
40 g unsalted butter
40g brown sugar
20g almond slices
0.5g cinnamon powdera little salt
1. Put the flour, almond flour, brown sugar, cinnamon powder, salt and unsalted butter in a bowl.
2. Use your fingers to mix well and crush.
3. Add the almond slices and mix well.
4. Make it cool and harden by keeping it in the refrigerator until use. If you don’t chill, the crumbs will spread a lot in the oven.
80g unsalted butter
70g white sugar
100g soft flour
45 g milk
2g vanilla extract
1. Place softened room-temperature butter in a bowl and mix gently.
2. Add salt and white sugar and beat with a hand mixer until the butter is light in color and has increased in volume by about 1.5 times.
3. Add room temperature eggs and vanilla extract in 3 to 4 batches while whisking.
4. Sift in the soft flour 3. then gently mix with a spatula.
5. Add milk at room temperature and mix with a spoon.
30g white sugar
7g corn starch
1. Place blueberries, white sugar, and cornstarch in a bowl.
2. Mix well and coat the surface of the blueberries with sugar and starch.
3. Place the blueberry pie dough on a lined sheet of parchment in this order.
4. Bake in preheated oven at 180 degrees for 45 to 50 minutes. Storage: Freshly baked is the best, after about 1 day after baking, the cake and fruit parts are slightly moist, and the cake is soft. If you want a crunchier meal, let it cool completely, cut into bite-sized pieces, cover, and freeze.