Bountiful Blueberry Mini Crumbles for Two

Bountiful Blueberry Mini Crumbles for Two


A visit to Ikea in Delft had left me with two very sweet pie dishes. How to fill them? Why, with a little crumble ofcourse! This recipe is for two mini crumbles, so if you want you can add to it at will.


Shopping List:

For the cake:
50 gr butter, softened
60 gr golden caster or light soft brown sugar
60 gr self raising flour
1/4 teaspoon baking powder (backing Dr. Oetker)
1 medium egg, beaten   (free range)
1 teaspoon milk

Blueberries: 100 gr

For the crumble(s):

15 gr butter, softened
2 heaped tablespoons self-raising flour
1 teaspoon demerara sugar
1/4 teaspoon ground cinnamon

Cream or Clotted Cream or Ice Cream to serve.

Preheat your oven to 180C. Grease, butter or spray two, 11-12 cm round pie dishes.

Beat all the ingredients for the cake together using the all-in-one method.  Divide this mixture between your piedishes and try to even them out a little. Bake for 10-15 minutes until almost set. Keep your eye on the oven as they burn quickly.

In the meantime: make the crumble by mixing all the ingredients together and mix well until crumbly to the touch.

When the little cakes have nearly set, take them out of the oven and scatter the blueberries over the little cakes making sure each gets their half. Crumble the crumble over the blueberries. Return to your oven for 10 -15 minutes more until your skewer comes out clean. Keep your eyes on your little crumbles as they burn quickly.

Serve warm or cold with any sort of cream with it. You could make these in advance for a romantic dinner for two. And a nice glass of Beaum de Venise. Or Coffee.


                                                              "Enjoy"



Original recipe by Conny