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
Ingredients:

• 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

Method:

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.