Ingredients
Crust and Crumble Topping
- ⅓ cup (80 grams) granulated sugar
- 1 ⅔ cups (210 grams) all purpose flour, spooned and leveled*
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 large egg, lightly beaten
- ½ cup (110 grams) unsalted butter, softened
Blueberry Filling
- 2 cups (200 grams) blueberries
- 2 tablespoons (25 grams) granulated sugar
- 1.5 teaspoons cornstarch
Instructions
- Preheat oven to 350°F (180°C) and grease an 8-inch (20 cm) round cake pan.
- Pulse all ingredients for the crust in a food processor until coarse crumbs form. Alternatively, combine the sugar, flour, baking powder, salt and cinnamon in a large bowl. Add the lightly beaten egg and softened butter and mix to completely incorporate the butter and then rub the mixture between your fingers until large, wet crumbs form.
- Use ⅔ of the crumb mixture to form the crust (the remaining mixture will be used to form the crumble topping). Form the crust by pushing the mixture into the bottom of the pan and up the sides.
- Pour the blueberries into the pan.
- In a separate bowl, mix the sugar and cornstarch for the filling. Pour over the blueberries. Slightly shake the pan to evenly coat the blueberries.
- Sprinkle the remaining crumb mixture over the blueberries.
- Bake for approximately 40 minutes or until the crumble is golden brown. Remove from oven and let cool.
Notes
Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.