Saturday, November 30, 2013

Blueberry crumble tray bake

Last Sunday's Bake Club theme was tray bakes so my contribution was a blueberry crumble tray bake.

There were a few decisions about where the berries should go while testing but in the end I opted for a layer between the sponge and the crumble.

Given the current conversations around the health benefits of whole foods I also went with a wholemeal flour.

I have since learnt that the whole foods philosophy does not extend to whole cakes, whole pizzas, or whole buffets which is a shame as I thought they may have been onto something there........

Blueberry Crumble Tray Bake
  • 125g unsalted butter
  • 125g caster sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 430g wholemeal self raising flour
  • 250ml cream
  • 200g frozen blueberries
For crumble
  • 60g unsalted butter
  • 40g treacle
  • 80g slivered almonds
  • 100g rolled oats
  • 30g wholemeal self raising flour

Pre heat oven to 180ºC and line a 27.9cm x 17.8cm x 3.81cm tray (or there abouts) with baking paper

Make crumble:
  • Melt butter with treacle in a microwave for 30 seconds (or on stove top)
  • Add almonds, oats and flour to a bowl
  • Mix butter and treacle through the dry ingredients
Make batter:
  • Cream butter and sugar till pale and fluffy
  • Add vanilla
  • Beat through eggs a little at a time
  • Mix in flour and cream
  • Spread batter into lined tray
  • Evenly sprinkle blueberries onto batter
  • Top with crumble
  • Press down to even the top
  • Bake at 180ºC for 40-45 mins
  • Let cool in tin before serving

I over line the tray so the corners can be tucked over to protect the crumble sides from burning.

 The cream is just thickened cream with some caster sugar & about 10 blueberries whipped using a hand blender.

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